Roasted Vegetable & Lentil Salad
Prep: 15 minutes
Roast: 30 minutes • Serves: 4
1 medium fennel bulb, cut into 1-inch pieces, plus fronds for garnish (optional)
1 small red onion, halved and chopped
2 cups cauliflower florets
1/4 cup olive oil
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 cup packed chopped kale
1 tablespoon fresh lemon juice
1 tablespoon maple syrup
1 can (15 ounces) drained and rinsed brown lentils
1/2 (8-ounce) package fresh mozzarella cheese, finely chopped
1/2 cup chopped roasted unsalted cashews
1.Preheat oven to 425°; line rimmed baking pan with nonstick aluminum foil. In large bowl, toss carrot, fennel, onion, cauliflower, 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; spread on prepared pan and roast 20 minutes, stirring once. Stir in kale; roast 10 minutes or until vegetables are golden brown and tender, stirring once. Makes about 5-1/2 cups vegetable mixture.
2.In same large bowl, whisk lemon juice, syrup, and remaining 2 tablespoons oil, and 1/4 teaspoon each salt and pepper; fold in lentils, cheese and vegetable mixture. Makes about 7 cups salad.
3.Serve salad sprinkled with cashews garnished with fronds, if desired.
Approximate nutritional values per serving (1-3/4 cups):
480 Calories, 29g Fat (8g Saturated), 20mg Cholesterol, 315mg Sodium,
40g Carbohydrates, 13g Fiber, 10g Sugars, 3g Added Sugars, 20g Protein
Smart Swaps:
> Lentils provide fiber and slow-digesting carbohydrates to keep you satisfied. They also hold up beautifully to dressing, making this an ideal make-ahead meal.
