Lentil and Cauliflower Salad with Dates
Ingredients
- ½ cup almonds
- 1 large head cauliflower, cut into florets
- 3 tablespoons Wildtree Natural Grapeseed Oil, divided
- 1 teaspoon Wildtree Java Rub
- 2½ cups cooked green lentils
- 10 medjool dates, pitted and chopped
- ½ small red onion, sliced
- 4 cups baby arugula or spinach
- 1/4 cup Wildtree Zesty Mustard Sauce
Instructions
- Heat oven to 350°F and spread almonds on a sheet pan. Roast for 10 minutes, shaking the pan halfway through. Remove almonds and increase oven temperature to 425°F. Toss cauliflower with 2 tablespoons Natural Grapeseed Oil and Java Rub and roast on a sheet pan for 20 minutes, stirring halfway through. Let cauliflower cool about 5 minutes. Meanwhile, roughly chop the roasted almonds. In a large bowl, toss almonds, lentils, cauliflower, dates, onion, and arugula/spinach together. Whisk together remaining Natural Grapeseed Oil and Zesty Mustard Sauce to make a dressing. Toss salad with Zesty Mustard dressing.
