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Cauliflower, Sweet Potato, and Lentil Salad with Creamy Yogurt Dressing

May 22, 2020 By justalittlebitofbacon Leave a Comment

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

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.

A spoon drizzling creamy yogurt tahini dressing over a bowl of lentil vegetable salad.

Hello, all.

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.

Why You’ll Love This Recipe

  • Eat the Rainbow. Let’s face it, most of us could use more fruits and vegetables in our lives. Here we have cauliflower, sweet potatoes, arugula, and beans so you can feel totally virtuous and extra healthy.
  • Roasted Vegetables. Caramelized and yummy!
  • Lentils are Fun! Firm French lentils cook quickly, keep their shape, and have a lovely peppery flavor.
  • Creamy Dressing. Yogurt and tahini make for a super thick and creamy dressing which will have you dipping your bread right into the bowl.
  • Super filling. This is NOT a light salad which would leave you hungry in an hour. You are going to be full.

Top view of a bowl of roasted vegetable salad topped with creamy dressing.

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. šŸ™‚ ) It turns out that a little tahini goes a long way, but you do need some to give it the right consistency.

Ingredients for the recipe.

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.

Step by step on how to make the recipe.

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.

A bowl filled with warm salad of lentils, arugula, roasted sweet potatoes, and roasted cauliflower.

More Grain/Bean Filled Salads

  • Grilled Halloumi and French Lentils
  • Kale, Chickpea, and Roasted Delicata Squash
  • Mediterranean Cauliflower and Farro
  • French Lentil and Kohlrabi 

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.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Stay Safe, Annemarie

Roasted cauliflower and sweet potato combine with tender French green lentils and peppery arugula in this delicious warm salad all topped with a creamy yogurt and tahini dressing. Perfect for a healthy Mediterranean vegetarian dinner! | justalittlebitofbacon.com #saladrecipes #mediterraneanfood #lentilrecipes #frenchlentils #cauliflower #sweetpotatoes
Print Recipe

Cauliflower, Sweet Potato, and Lentil Salad with Creamy Yogurt Dressing

Roasted cauliflower and sweet potato combine with tender French green lentils and peppery arugula in this delicious warm salad all topped with a creamy yogurt and tahini dressing. Perfect for a healthy Mediterranean vegetarian dinner!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: roasted sweet potato salad, warm lentil salad
Servings: 4
Calories: 425kcal
Author: justalittlebitofbacon

Ingredients

Lentil Salad

  • 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

Creamy Dressing

  • 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

Instructions

  • 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.

Notes

  • 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.
Recipe in a bowl topped by dressing with text overlay - Cauliflower Sweet Potato Lentil Salad.
Dressing drizzling onto a bowl of salad with text overlay - Sweet Potato Lentil Salad.

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Filed Under: fall, gluten free, main courses, mediterranean recipes, recipe, spring, summer, vegetable dishes, vegetarian, vegetarian mains, winter Tagged With: arugula, cauliflower, feta, lemon, lentils, sweet potatoes, tahini, yogurt

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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