Lentil and Orzo Salad with Roasted Cauliflower, Chard and Herbs

Total Time:
1 hr
Prep:
30 min
Inactive:
10 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 large head or 2 small heads cauliflower (about 1 1/2 pounds), cut into 1-inch florets
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 pint cherry tomatoes, halved or quartered if large
  • 2 cups lightly packed red chard leaves (about 4 large leaves) plus 1/4 cup finely sliced chard stems
  • 1 2/3 cups cooked brown lentils (from about 2/3 cup raw)
  • 1 heaping cup cooked orzo (from about 3 ounces raw)
  • 1/2 cup pitted green olives, roughly chopped
  • 1/2 cup packed parsley leaves, roughly chopped
  • 3 tablespoons finely chopped fresh dill
  • 2 tablespoons sliced fresh mint
  • 1/2 teaspoon lemon zest plus 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon red pepper flakes
Directions
  • Preheat the oven to 425 degrees F. Place the cauliflower on a rimmed baking sheet. Toss with 2 tablespoons olive oil and sprinkle with some salt and pepper. Roast until tender and charred in places, about 20 minutes. Let cool.

  • In a large bowl, combine the roasted cauliflower, cherry tomatoes, chard leaves and stems, lentils, orzo, olives, parsley, dill and mint. Add the lemon zest and juice, red pepper flakes, the remaining 2 tablespoons olive oil and salt and pepper to taste. Fold to combine and serve.


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