This cauliflower, sweet potato, and lentil salad ticks all sorts of boxes! Not only it is meatless and healthy but it is also DELICIOUS! And I really love the tahini yogurt dressing – it brings everything together into a harmonious whole.
Here is my latest dinner recipe!
This salad fits perfectly into the Mediterranean diet (plant based, beans, seasonal, and delicious) and is not only a great way to use those lentils you laid in with the other dried beans, but is a great way to bring in more vegetables and find satisfying vegetarian meals you can enjoy any night of the week.
What do you need?
- Vegetables – Sweet potatoes and cauliflower are roasted to make up the bulk of the salad.
- Green Lentils – Also called French lentils, these beans cook quickly and stay firm.
- Arugula – Or another hearty green.
- Feta – The salty creaminess is great contrast to the rest of the salad.
- Creamy Dressing – Yogurt, tahini, olive oil, and lemon juice
Note: It took me a few tries to come up with just the right amounts for the dressing since it was either too thick or too thin. (I felt like Goldilocks. 🙂 ) It turns out that a little tahini goes a long way, but you do need some to give it the right consistency.
How To Make This
To make a cauliflower and sweet potato lentil salad, roast the vegetables until caramelized and simmer the lentils until tender. Mix together a creamy yogurt dressing. Then fill a bowl with roasted vegetables, lentils, arugula, and feta. Top with the dressing.
1. Make the Dressing
Take all the dressing ingredients and whisk them together. Very easy! And you can do this ahead since the dressing will keep for 2-3 days.
Tip: To grate the garlic I use a microplane and just grate it right into the bowl.
2. Roast the Veggies
Now cut up the vegetables into smallish pieces – wedges for the potatoes and small florets for the cauliflower. Toss them with olive oil and salt and then roast until tender and caramelized.
Since the potatoes take longer, put them in first for about 15 minutes then stir and add the cauliflower for another 15 minutes.
3. Cook the Lentils
Some boiling water, some salt, and the lentils. Lower the heat to a simmer and cook through. They take about 20 minutes.
4. Assemble the Salads
Now you are going to fill your bowl with some arugula, add some lentils and veggies, top with feta and scallions, and then drizzle on some dressing. Time to eat! Yum!
Tip: To toast the pitas, heat a small skillet until hot, rub the pita with a little olive oil and toast, flipping occasionally, until the bread is a little crispy and browned.
If you try my recipe for Cauliflower, Sweet Potato, and Lentil Salad, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Stay Safe, Annemarie
Cauliflower, Sweet Potato, and Lentil Salad with Creamy Yogurt Dressing
- 2 medium sweet potatoes, peeled, quartered, and cut into wedges
- 1 small head cauliflower, broken into florets
- olive oil and kosher salt, for the vegetables
- 1/2 cup green French lentils
- 4-6 cups baby arugula
- 4 oz feta cheese
- 2 medium scallions, sliced
- 4 tbsp olive oil
- 4 tbsp plain Greek yogurt
- 2 tbsp tahini paste
- 1-2 tbsp lemon juice
- 1 small clove garlic, grated or finely minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Heat the oven: Move the rack to the lower middle position and heat the oven to 400F.
- Roast the vegetables: Toss the sweet potatoes with some olive oil and kosher salt and spread them out on a baking sheet. Roast for 15 minutes.
- Toss the cauliflower in olive oil and kosher salt. Stir and turn the potatoes, then add the cauiflower to the baking sheet and roast for an additional 15 minutes.
- Cook the lentils: While the vegetables are roasting, fill a medium saucepan about 1/2 way with water and bring to a boil. Add a spoonful of kosher salt and the lentils.
- Lower the heat to a simmer and cook for 18-20 minutes, or until tender but not mushy.
- When done drain the lentils and set aside.
- Make the dressing: Add all the dressing ingredients to a bowl and whisk until combined. Taste and adjust the seasonings (lemon, salt, and pepper) as needed.
- Assemble the salads: Portion out the arugula to four wide bowls or plates. Top with roasted vegetables and lentils. Drizzle some of the dressing over, sprinkle on some scallions, and crumble the feta on top.
- Lentils: I also enjoy this salad with black lentils. They are smaller and firmer than the green and make a nice contrast with the soft vegetables.
- Dressing: If the dressing is too thick add a little water or oil, one tablespoon at time, until you have your desired consistency. Note: With 2 tablespoons of lemon the dressing is QUITE tart. A bit much on its own but good with the salad.
- Arugula: Feel free to sub in another green of your choice. Spinach and baby kale are both very good here.