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Roasted Cauliflower Salad with Lentils and Dates
© Line Klein

Roasted Cauliflower Salad with Lentils and Dates

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • VEGETARIAN

Main-course salads are perfect for light dinners; this one—with nourishing lentils, almonds and plenty of spice-roasted cauliflower—is delicious and satisfying.

  1. 1/2 cup raw almonds
  2. 1 cup beluga or green lentils, rinsed
  3. 1 head of cauliflower, cut into 1- to 1 1/2-inch florets
  4. 1/4 cup plus 1 tablespoon extra-virgin olive oil
  5. 1/4 teaspoon ground cumin
  6. 1/4 teaspoon ground cinnamon
  7. 1/4 teaspoon ground ginger
  8. Pinch of cayenne
  9. Kosher salt
  10. Freshly ground pepper
  11. 2 tablespoons tahini
  12. 3 tablespoons fresh lemon juice
  13. 1 teaspoon honey
  14. 10 dates, pitted and chopped
  15. 1/2 small red onion, sliced
  16. 4 cups loosely packed spinach or arugula
  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 salt and 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.
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