Roasted Curry Veggie Salad

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Main Course, Salads, Side Dishes
Cuisine Indian
Servings 4 Servings
Calories

Equipment

  • Oven
  • Stove

Ingredients
  

Salad

  • 1/2 cup lentils uncooked
  • 1 1/2 cups cauliflower florets
  • 1 cup carrots peeled, 1/2 inch slices
  • 2 tbsp olive oil extra virgin, divided
  • 1 tsp curry
  • 3/4 tsp salt divided
  • 1 tsp black pepper freshly ground
  • 6 cups kale chopped

Hummus Dressing

  • 1/3 cup hummus organic, unflavored
  • 1 tbsp lemon juice fresh squeezed
  • 1 clove garlic minced
  • 1 tsp agave nectar
  • 1/4 tsp salt
  • 1 tbsp water
  • 1/4 tsp curry powder

Instructions
 

  • Preheat the oven to 450 degrees.
  • Bring a small pot of water to boil. Rinse the lentils under water and pick out any stones. Drain and add to the water when it begins to boil. Lower the temperature to medium low and cook until tender, about 20 to 30 minutes.
  • Arrange the cauliflower and carrots onto a lined baking sheet in a single layer. Drizzle with 1 1/2 tablespoons of olive oil and sprinkle with curry, 1/2 teaspoon salt, and pepper. Toss until well coated then place in the oven for about 17 minutes until vegetables are tender.
  • Place you kale in a large bowl, and give it a little massage to help tenderize it. Use the remaining olive oil and salt while massaging for a few minutes.
  • In a small bowl mix together the dressing ingredients; make sure to add a little more water to have a pourable consistency. Once the veggies are roasted and the lentils are tender, toss them together with the greens and serve with your hummus dressing. Enjoy!

My Notes

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