Lentil and Orzo Salad with Roasted Cauliflower, Chard and Herbs
- Level: Easy
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 267
- Total Fat
- 12 grams
- Saturated Fat
- 1 grams
- Sodium
- 242 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 10 grams
- Protein
- 10 grams
- Sugar
- 5 grams
- Total: 1 hr (includes cooling time)
- Active: 30 min
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
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.