Lentil Salad with Roasted Cauliflower {Filling Recipe!} - WelPlated.com

Name: Lentil Salad with Roasted Cauliflower {Filling Recipe!} - WelPlated.com
Ingredients: 3/4 cup brown lentils; 1 1/2 cups reduced-sodium chicken broth ( or vegetable broth); 16 ounces mixed mushrooms (I used a blend of cremini, shiitake, and oyster); 1/2 extra-large head of cauliflower (cut into florets (about 6 cups)); 1 tablespoon extra-virgin olive oil (divided); 1 teaspoon kosher salt (divided); 1/2 teaspoon black pepper (divided); 8 ounces arugula; 1/2 cup chopped toasted walnuts; Chopped fresh parsley; 1/4 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; Pinch kosher salt

"Marinated Lentil Salad with Roasted Cauliflower and Mushrooms. Bright, healthy, and perfect for a filling lunch or side. {vegan, gluten free}..."

INGREDIENTS

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3/4 cup brown lentils

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1 1/2 cups reduced-sodium chicken broth ( or vegetable broth)

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16 ounces mixed mushrooms (I used a blend of cremini, shiitake, and oyster)

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1/2 extra-large head of cauliflower (cut into florets (about 6 cups))

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1 tablespoon extra-virgin olive oil (divided)

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1 teaspoon kosher salt (divided)

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1/2 teaspoon black pepper (divided)

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8 ounces arugula

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1/2 cup chopped toasted walnuts

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Chopped fresh parsley

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1/4 cup extra-virgin olive oil

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2 tablespoons red wine vinegar

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2 teaspoons Dijon mustard

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Pinch kosher salt

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