Winter calls for hearty yet vibrant dishes, and this Roasted Broccoli Cauliflower Salad With Crispy Lentils and Quinoa delivers just that. Combining crispy roasted lentils and quinoa with the earthy goodness of roasted vegetables, all coated in a creamy tahini mustard dressing, this salad is packed with nutrients, flavors, and textures.
Whether you’re looking for a comforting lunch or a side dish this recipe checks all the boxes. Plus, it’s easy to make, versatile, and suitable for meal prep. Let’s dive in!
Ingredients You’ll Need + Substitutions (Full Quantities Below)
To make this winter salad, you’ll need a mix of vegetables, grains, and pantry staples:
- Broccoli and Cauliflower: These cruciferous vegetables roast beautifully, turning tender with crispy edges. Substitute with any other veg like brussels sprouts or carrots if needed.
- Red Onion: Adds sweetness and depth when roasted. Shallots are a great alternative.
- Quinoa: Provides a nutty crunch. You can swap it with couscous.
- Lentils: Use canned lentils for convenience. Chickpeas also work well.
- Dressing Ingredients: Olive oil, tahini, lemon juice, mustard, agave syrup, salt, and pepper come together to create a creamy and tangy dressing. Maple syrup or honey can replace agave, and you can use Dijon or whole-grain mustard.
Roasted Broccoli Cauliflower Salad With Crispy Lentils and Quinoa Step-by-Step Instructions With Pictures
Cook the quinoa: start by cooking the quinoa with double the amount of water according to the package instructions.
Prepare the Ingredients: Preheat your oven to 200°C (400°F). Cut the broccoli and cauliflower into small florets. Slice the red onion into chunks. I used part of the stem and some cauliflower leaves too.
Arrange on a Baking Tray: Spread the broccoli, cauliflower, and red onion on a large baking sheet. Drizzle with olive oil, paprika, dry thyme and sprinkle with salt. Toss to coat evenly.
Prepare the Lentils and Quinoa: Drain and rinse the lentils, then pat them dry with a clean kitchen towel to ensure they crisp up.
Spread them on another baking tray. Do the same for the quinoa. Toss with a bit of olive oil and a pinch of salt. I used two small trays.
Roast Everything: Place both trays in the oven. Roast for 30-35 minutes, stirring everything every 10 minutes to ensure even browning. The vegetables should be tender with crispy edges, and the lentils and quinoa should turn golden and crunchy.
Make the Dressing: While the vegetables and grains are roasting, whisk together the olive oil, tahini, lemon juice, mustard, agave syrup, salt, and pepper in a small bowl. Add water, a teaspoon at a time, until the dressing reaches your desired consistency.
Assemble the Salad: Once everything is roasted, combine the vegetables, lentils, and quinoa in a large mixing bowl. Drizzle the tahini mustard dressing over the top and toss gently to coat.
Serve: Transfer the salad to a serving dish and enjoy it warm, at room temperature, or chilled.
Storage Instructions
This salad stores wonderfully, making it a great option for meal prep:
- Refrigerator: Store in an airtight container for up to 4 days. Keep the dressing separate if you prefer to reheat the salad.
- Reheating: Reheat in the oven at 180°C (350°F) for 10 minutes or enjoy it cold straight from the fridge.
Variations
This salad is endlessly adaptable. Here are some ideas to make it your own:
- Add More Veggies: Roasted sweet potatoes, parsnips, or Brussels sprouts would pair beautifully.
- Incorporate Greens: Toss in some arugula or spinach for added freshness.
- Spice it Up: Sprinkle some smoked paprika, cumin, or chili flakes over the vegetables before roasting.
- Switch the Dressing: Swap the tahini mustard dressing for a balsamic vinaigrette or a lemon-tahini sauce.
Why You’ll Love This Recipe
- Nutritious: Packed with fiber, plant-based protein, and healthy fats.
- Easy to Make: Simple steps with minimal prep and hands-off roasting time.
- Versatile: Customize with your favorite vegetables, grains, and proteins.
This Winter Broccoli and Cauliflower Salad with Crispy Lentils and Quinoa in a Tahini Mustard Dressing is a recipe you’ll want to make again and again. It’s comforting yet refreshing, indulgent yet healthy — truly the best of all worlds. Try it out and see for yourself!
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Roasted Broccoli Cauliflower Salad – With Crispy Lentils and Quinoa
Ingredients
- 1/2 broccoli head
- 1/2 a cauliflower
- 1 medium red onion
- 1/2 cup quinoa
- 1 can brown lentils
- Olive oil to taste
- salt to taste
- paprika to taste
- dry thyme to taste
- Dressing
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp tahini
- 1 1/2 tbsp lemon juice
- 2 tsp mustard
- 1 tsp agave syrup
- Salt and pepper
- Water to thin
Instructions
- Start by cooking 1/2 cup of quinoa with double the amount of water according to the package instructions.
- Prepare the Ingredients: Preheat your oven to 200°C (400°F). Cut 1/2 a broccoli and 1/2 a cauliflower into small florets. Slice 1 medium red onion into chunks. I used part of the stem and some cauliflower leaves too.
- Arrange on a Baking Tray: Spread the broccoli, cauliflower, and red onion on a large baking sheet. Drizzle with some olive oil, paprika, dry thyme and sprinkle with salt. Toss to coat evenly.
- Drain and rinse 1 can of brown lentils, then pat them dry with a clean kitchen towel to ensure they crisp up.
- Spread them on another baking tray. Do the same for the cooked quinoa. Toss with a bit of olive oil and a pinch of salt. I used two small trays.
- Place both trays in the oven. Roast for 30-35 minutes, stirring everything every 10 minutes to ensure even browning. The vegetables should be tender with crispy edges, and the lentils and quinoa should turn golden and crunchy.
- While the vegetables and grains are roasting, whisk together 1 1/2 tbsp olive oil, 1 1/2 tbsp tahini, 1 1/2 tbsp lemon juice, 2 tsp mustard, 1 tsp agave syrup, and salt and pepper in a small bowl. Add water, a tbsp at a time, until the dressing reaches your desired consistency.
- Once everything is roasted, combine the vegetables, lentils, and quinoa in a large mixing bowl. Drizzle the tahini mustard dressing over the top and toss gently to coat.
- Transfer the salad to a serving dish and enjoy it warm, at room temperature, or chilled.
