Lentil Salad with Balsamic Mushrooms & Cauliflower

Nutritional Highlights

The green lentils in this dish provide a great source of fiber and protein

Mushrooms take on the flavor of any dish while adding micronutrients and antioxidants.

Servings: 4

Preheat oven to 400F and line two baking sheets with parchment paper.
In a large mixing bowl, toss cauliflower florets with 1 Tbsp olive oil and sprinkle with half the salt and pepper. Transfer to a prepared baking sheet and roast for 30 minutes, stirring after 15 minutes.
In the mixing bowl, toss mushrooms with remaining 1 Tbsp olive oil, balsamic vinegar, and remaining salt and pepper. Transfer to second baking sheet, and roast for 20 minutes, stirring after 10 minutes.
Warm the cooked lentils in the microwave according to package instructions.
To serve, place arugula in serving dish, top with warm lentils and roasted vegetables. Toss to combine and garnish with pine nuts, parsley, and parmesan. Enjoy!

1 pkg Trader Joe ' s pre-cooked lentils

1/2 large head cauliflower, cut into florets

1 lb mushrooms, assorted varieties

2 Tbsp olive oil, divided

1 1/2 Tbsp balsamic vinegar

1/2 tsp kosher salt, divided

1/2 tsp black pepper, divided

6 cups arugula

1/4 cup toasted pine nuts, for garnish

Chopped fresh parsley, for garnish

1/4 cup shaved parmesan, for garnish