Well, lentils, if you were hoping to sit quietly in the pantry, I am afraid I must disappoint you. Now that I’ve experienced just how tasty and filling you are in my salad (and this Crockpot Lentil Soup), I am going to be paying you a lot of attention from this point forward. I made this healthy lentil salad recipe for lunch a few weeks ago, and while I’d hoped it would be above average, I was not expecting it to captivate and satisfy me the way that it did. The ingredients are incredibly humble—lentils, cauliflower, and a simple mustard vinaigrette don’t exactly scream LOOK AT ME!—but after one bite, all three had my immediate, undivided attention. Combined with the peppery arugula (as in this Arugula Salad) and meaty mushrooms, this quiet lentil salad turned out to be a recipe screaming with flavor.
How to Make Lentil Salad with Roasted Cauliflower and Mushrooms
With a simple 3-ingredient mustard vinaigrette, peppery arugula, and a combination of tender cauliflower and woodsy mushrooms, this healthy lentil salad is a soulful earthy salad that aims to satisfy (like this Pea, Lentil & Potato Salad with Warm Bacon Dressing).
The Ingredients
Lentils. Despite their diminutive size and almost forgotten placement on the bottom shelf at the grocery store, lentils are a powerhouse of nutrition packed with fiber and hearty plant-based protein. (For another unexpected use of lentils, try these Lentil Meatballs).Chicken Broth. Use a quality chicken or vegetable broth to infuse the lentils with as much flavor and richness as possible.Cauliflower. Don’t let its pallid color fool you. Cauliflower is packed with essential nutrients like vitamin C, vitamin K, vitamin B6, fiber, and folate. (Cauliflower fan? You’ll also adore this easy Broccoli Cauliflower Salad.)Wild Mushrooms. While raw mushrooms can leave some serious room for improvement in the taste department, roasted mushrooms are magnificent (and Mushroom Tacos are even dreamier). A drizzle of olive oil, a pinch of salt, and the heat of your oven are all you need to transform them from blah to BOOM.Arugula. The peppery flavor of tender green arugula marries perfectly with the earthy flavors of the mushrooms and lentils.Walnuts. For crunch and a daily dose of healthy monounsaturated fats. (I also like adding walnuts to this Apple Walnut Salad.)Parsley. A fresh, colorful finish to this warm lentil salad.Mustard Vinaigrette. An easy but effective combination of Dijon mustard, red wine vinegar, and olive oil wakes up the lentils and helps them shine.
The Directions
Storage Tips
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 at room temperature. You may also warm the roasted vegetables and lentils for a few seconds in the microwave if desired until heated through then serve over fresh arugula.
Recommended Tools to Make This Recipe
All-Purpose Baking Sheet. My favorite for roasting veggies and sheet pan dinners (like this Sheet Pan Italian Chicken).Fish Spatula. My favorite for flipping roasted veggies and just about everything else.
Dearest lentils, for once you’re the star of the show rather than a supporting cast member.
