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!
Servings 4
Calories 425kcal
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.
Nutrition
Calories: 425kcal