Roasted Veggie and Lentil Salad
Servings: 6 servings
Ingredients
- ½ head of cauliflower chopped
- 4 medium carrots peeled and chopped
- 1 leek white and light green parts, chopped, or small onion
- ½ cup cherry tomatoes halved
- 2 T olive oil
- 1 cup dry lentils
- 1 t . chicken base or bouillon
- 2 cups chopped cooked chicken
- ¼ cup crumbled goat cheese or feta cheese
Dressing:
- 3 T minced fresh parsley
- 1 t . Dijon mustard
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 cloves garlic squeezed through a press
- Salt and pepper
Instructions
- Preheat oven to 400. Toss cauliflower, carrots, leek or onion, and tomatoes with olive oil and season with salt and pepper. Pour into a roasting pan and roast for 20-30 minutes or until the veggies are just tender (not mushy!).
- Meanwhile, cover the lentils with water in a medium saucepan. Add the chicken base to the pot. Simmer the lentils for 25-30 minutes or until the lentils are just tender (not mushy!). Drain and set aside.
- Whisk the dressing ingredients together in a small bowl. Taste and adjust vinegar and oil to your taste.
- Toss together the lentils, veggies, cooked chicken and dressing. Taste and add salt and pepper if needed. Serve warm or room temperature and top with crumbled goat cheese or feta.