Lentil Vegetable Salad

Lentil Vegetable Salad Recipe

This colorful meatless salad will satisfy and delight while providing lots of plant-based nutrients. 



  • 2 (5 ounce) packages Fresh Express® Spinach & Arugula
  • 1 cup dry red lentils
  • 1 cup diced carrot
  • 1/2 cup diced red onion
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1 quart broccoli crowns, cut into small pieces
  • 1 quart cauliflower florets, cut into small pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 pint cherry tomatoes, cut in half


  • Heat oven to 425°F.
  • In a saucepan combine lentils, carrot, onion, thyme, and salt. Add enough water to cover by 1-inch. Bring to boil, reduce heat and simmer, uncovered, for 15 to 20 minutes or until lentils are tender but not too soft; drain. Cool.
  • Meanwhile, place the broccoli and cauliflower in a large bowl. Sprinkle with olive oil, salt and pepper; toss to coat. Spread vegetables in a single layer on a baking sheet. Bake at 425°F for 15-20 minutes, or until lightly browned. Cool.
  • To serve, divide the Fresh Express® Spinach & Arugula among 4 plates. Top with the lentils, broccoli, cauliflower, and cherry tomatoes, dividing equally. Drizzle with the Curry Cucumber Yogurt dressing.

Dressing Ingredients:

  • 1 cup Cucumber Ranch Yogurt Dressing
  • 2 teaspoons curry powder

Dressing Instructions:

  • To make the dressing, in a small bowl, combine the Cucumber Yogurt dressing and curry; mix well.
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