Lentil Salad with Roasted Cauliflower and Mushrooms

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This healthy lentil salad with mushrooms and roasted cauliflower is vegan, dairy free, and gluten free. Topped with easy mustard vinaigrette!

Prep: 10

Cook: 30

Total: 40

Servings: servings (or 6–8 servings as a side)

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Ingredients

For the Lentil Salad:

¾ cup brown lentils
1 ½ cups reduced-sodium chicken broth or vegetable broth
16 ounces mixed mushrooms I used a blend of cremini, shiitake, and oyster
½ large head of cauliflower cut into florets (about 6 cups)
1 tablespoon extra-virgin olive oil divided
1 teaspoon kosher salt divided
½ teaspoon ground black pepper divided
8 ounces arugula
½ cup chopped toasted walnuts
Chopped fresh parsley

For the Dressing:

¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Pinch kosher salt

Instructions

Place racks in the upper and lower thirds of your oven and preheat your oven to 400 degrees F. Generously coat two rimmed sheets with cooking spray.
In a medium saucepan, bring the stock to a boil. Add the lentils and cook until tender but not mushy, about 20 to 25 minutes or as specified by the package. Watch the lentils towards the end of their cooking time and add additional chicken stock or water as needed to keep them from drying out.
While the lentils cook, prepare the dressing. In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, mustard, and salt (or shake all of the ingredients together in a mason jar with a tight-fitting lid). Pour over the warm lentils and toss to coat. Taste and add additional salt as desired. Set aside.
Place the mushrooms on one prepared baking sheet and the cauliflower on the other. Drizzle each sheet with half of the olive oil and sprinkle each with half the salt and half of the pepper. Toss to coat, then spread in an even layer. Place in the oven and roast until the vegetables are tender and caramelized, 20 to 30 minutes, flipping once or twice throughout. The mushrooms will finish a few minutes ahead of the cauliflower.
Place the arugula in a large serving bowl and top with the lentils and warm roasted vegetables, including any bits of the vegetables that stuck to the pan. Toss to coat. Sprinkle with walnuts and parsley. Enjoy immediately.

Notes

TO STORE: Once assembled, this lentil salad is best enjoyed the day it is made. If you'd like to have leftovers, only toss together the portion of the vegetables, lentils, and arugula you plan to eat that day. The roasted vegetables and lentils can be stored separately for up to 3 days.
TO REHEAT: You may enjoy leftover lentil salad cold or you may warm the roasted vegetables and lentils for a few seconds in the microwave until heated through then serve over fresh arugula.

Nutrition

Serving: 1(of 4)Calories: 459kcalCarbohydrates: 39gProtein: 18gFat: 28gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 14gPotassium: 1312mgFiber: 18gSugar: 7gVitamin A: 1366IUVitamin C: 61mgCalcium: 158mgIron: 5mg