Description
This Roasted Cauliflower Salad with Lemon Tahini Dressing is a vibrant and nutritious dish featuring tender roasted cauliflower, protein-rich lentils, and fresh greens tossed in a tangy, creamy tahini and lemon dressing. Enhanced with aromatic spices and toasted almonds for added crunch, this salad makes a wholesome, satisfying meal perfect for lunch or dinner.
Ingredients
Scale
For the Lentils
- 1 cup lentils (rinsed, beluga or green lentils)
- 2 cups water
- 1 ½ tsp kosher salt (added after cooking)
For the Roasted Cauliflower
- 1 head cauliflower (cut into bite-size florets)
- ¼ cup olive oil
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
For the Lemon Tahini Dressing
- 2 tbsp tahini
- 4 tbsp freshly squeezed lemon juice
- 2 tbsp water
- 1 tablespoon extra-virgin olive oil
For the Salad Assembly
- ½ small red onion (thinly sliced)
- 4 cups spinach or arugula (loosely packed)
- ¼ cup sliced almonds (toasted)
Instructions
- Preheat Oven: Preheat the oven to 450ºF to prepare for roasting the cauliflower.
- Cook Lentils: In a small pot, combine the rinsed lentils with 2 cups of water and bring to a boil. Cover with a lid and simmer over medium heat for about 20 minutes until tender. Drain well and allow to cool.
- Roast Cauliflower: On a rimmed baking sheet, toss the cauliflower florets with ¼ cup of olive oil, cumin, smoked paprika, garlic powder, and ½ teaspoon kosher salt. Roast in the preheated oven for 15 minutes, flipping halfway through, until the cauliflower is tender and golden brown.
- Prepare Dressing: In a bowl, whisk together the tahini, freshly squeezed lemon juice, and 2 tablespoons of water until the mixture is smooth and creamy. Stir in 1 tablespoon of extra-virgin olive oil for added richness.
- Season Lentils: Add most of the lemon tahini dressing to the cooked lentils and season with 1 ½ teaspoons kosher salt. Toss well to coat the lentils evenly.
- Assemble Salad: In a large bowl, combine the dressed lentils, roasted cauliflower, thinly sliced red onion, and the spinach or arugula. Toss gently to mix all ingredients well.
- Serve: Transfer the salad to a serving platter. Sprinkle toasted sliced almonds over the top and drizzle with the remaining tahini dressing. Serve immediately.
Notes
- You can substitute any type of firm green or black lentils if beluga or green lentils are unavailable.
- To toast almonds, dry roast them in a pan over medium heat for 3–4 minutes until fragrant and lightly browned.
- This salad is best served fresh but the components can be prepared ahead and combined just before serving.
- For a nuttier flavor, you can toast the tahini lightly in a pan before whisking into the dressing.
- Feel free to swap spinach or arugula with kale or mixed salad greens as preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Roasted Cauliflower Salad, Lemon Tahini Dressing, Lentil Salad, Healthy Salad, Vegetarian Salad, Mediterranean Salad
