1. Preheat oven to 425°; line rimmed baking pan with nonstick foil. In large bowl, toss carrot, fennel, onion, cauliflower, 2 tablespoons oil, 1/2 teaspoon kosher salt and 1/4 teaspoon fresh cracked black pepper; spread on prepared pan and roast 20 minutes, stirring once
2. Stir kale into vegetable mixture; roast 10 minutes or until vegetables are golden brown and tender, stirring once. Makes about 5 1/2 cups
3. In same large bowl, whisk lemon juice, syrup, 1/4 teaspoon each kosher salt and fresh cracked black pepper, and remaining 2 tablespoons oil; fold in lentils and vegetable mixture. Makes about 7 cups
4. Serve salad sprinkled with mozzarella and cashews garnished with fronds, if desired.
- 27 g Total fat
- 7 g Saturated fat
- 0 mg Cholesterol
- 514 mg Sodium
- 41 g Carbohydrates
- 13 g Fiber
- 10 g Sugars
- 3 g Added sugars
- 15 g Protein
Shop Ingredients
Nutritional Information
- 27 g Total fat
- 7 g Saturated fat
- 0 mg Cholesterol
- 514 mg Sodium
- 41 g Carbohydrates
- 13 g Fiber
- 10 g Sugars
- 3 g Added sugars
- 15 g Protein
Directions
1. Preheat oven to 425°; line rimmed baking pan with nonstick foil. In large bowl, toss carrot, fennel, onion, cauliflower, 2 tablespoons oil, 1/2 teaspoon kosher salt and 1/4 teaspoon fresh cracked black pepper; spread on prepared pan and roast 20 minutes, stirring once
2. Stir kale into vegetable mixture; roast 10 minutes or until vegetables are golden brown and tender, stirring once. Makes about 5 1/2 cups
3. In same large bowl, whisk lemon juice, syrup, 1/4 teaspoon each kosher salt and fresh cracked black pepper, and remaining 2 tablespoons oil; fold in lentils and vegetable mixture. Makes about 7 cups
4. Serve salad sprinkled with mozzarella and cashews garnished with fronds, if desired.