Roasted Cauliflower Salad with Lentils and Dates
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 544.1
- Total Fat: 26.6 g
- Cholesterol: 0.0 mg
- Sodium: 79.0 mg
- Total Carbs: 62.4 g
- Dietary Fiber: 22.0 g
- Protein: 20.8 g
View full nutritional breakdown of Roasted Cauliflower Salad with Lentils and Dates calories by ingredient
Introduction
Main-course salads are perfect for light dinners; this one—with nourishing lentils, almonds and plenty of spice-roasted cauliflower—is delicious and satisfying. Main-course salads are perfect for light dinners; this one—with nourishing lentils, almonds and plenty of spice-roasted cauliflower—is delicious and satisfying.Number of Servings: 4
Ingredients
1/2 cup raw almonds
1 cup beluga or green lentils, rinsed
1 head of cauliflower, cut into 1- to 1 1/2-inch florets
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne
Freshly ground pepper
2 tablespoons tahini
3 tablespoons fresh lemon juice
1 teaspoon honey
10 dates, pitted and chopped
1/2 small red onion, sliced
4 cups loosely packed spinach or arugula
Directions
1. Preheat the oven to 350;. Spread the almonds in a pie plate and toast for 10 to 12 minutes, until golden. Let cool, then coarsely chop. Increase the oven temperature to 425.
2. Meanwhile, in a saucepan, combine the lentils with 2 cups of water and bring to a boil. Simmer over moderate heat until tender, 20 minutes. Drain well and let cool.
3. On a large rimmed baking sheet, toss the cauliflower with the 1/4 cup of olive oil and the cumin, cinnamon, ginger and cayenne; season with black pepper. Roast for 20 minutes, turning, until the cauliflower is tender and golden brown.
4. In a large bowl, whisk the tahini with the lemon juice, honey, the remaining 1 tablespoon of olive oil and 2 tablespoons of water until smooth. Add the lentils and season with salt and pepper; toss to coat. Scrape the roasted cauliflower into the bowl and add the toasted almonds, dates, onion and spinach. Toss the salad, transfer to a platter and serve.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user BEACH_NUT.
2. Meanwhile, in a saucepan, combine the lentils with 2 cups of water and bring to a boil. Simmer over moderate heat until tender, 20 minutes. Drain well and let cool.
3. On a large rimmed baking sheet, toss the cauliflower with the 1/4 cup of olive oil and the cumin, cinnamon, ginger and cayenne; season with black pepper. Roast for 20 minutes, turning, until the cauliflower is tender and golden brown.
4. In a large bowl, whisk the tahini with the lemon juice, honey, the remaining 1 tablespoon of olive oil and 2 tablespoons of water until smooth. Add the lentils and season with salt and pepper; toss to coat. Scrape the roasted cauliflower into the bowl and add the toasted almonds, dates, onion and spinach. Toss the salad, transfer to a platter and serve.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user BEACH_NUT.