Even
though it's starting to feel fall-like, I am not ready to let go of summer just
yet. Especially when it comes to grilling. This salad combines one of my
favorite dressings—a simple dijon vinaigrette—with yummy grilled vegetables and
protein packed lentils. It was easy to throw together and can be served warm,
chilled, or at room temperature. The best part is that it holds together
beautifully as a make-ahead dish. I will be enjoying the leftovers for days to
come!
Here's the recipe.
Dijon Lentil & Roasted Vegetable Salad
Ingredients
1 cup uncooked French green lentils (about 2 1/2 cups cooked)
1 tablespoon minced garlic
3 cups broccoli florets
3 cups cauliflower florets
1 large red onion, sliced
8 tablespoons olive oil, divided into 2, 2, and 4 tablespoons
5 green onions, finely sliced
2 cups cooked quinoa at room temperature
Fresh dill, about 1/2 cup roughly chopped
4 tablespoons Dijon mustard (I used Grey Poupon)
4 tablespoons lemon juice
Salt and pepper to taste
Method
Toss the cauliflower with 2 tablespoons of olive oil. Grill using a grill basket on an outdoor BBQ until the florets are cooked through and charred to your liking. Then, do a second batch with the broccoli and onions and second 2 tablespoons of olive oil. The cauliflower takes longer to cook, so do that first.
While the vegetables are grilling, cook the lentils according to the package directions, but add the tablespoon of minced garlic to the simmering water. Drain the lentils and set aside.
When the grilled vegetables are done, combine with the quinoa, green onions, and lentils in a large bowl. Whisk the dressing ingredients (dijon, lemon juice, and remaining 4 tablespoons olive oil), except the dill. Toss the dressing with the salad. Salt and pepper, to taste, and serve topped with fresh dill.
While the vegetables are grilling, cook the lentils according to the package directions, but add the tablespoon of minced garlic to the simmering water. Drain the lentils and set aside.
When the grilled vegetables are done, combine with the quinoa, green onions, and lentils in a large bowl. Whisk the dressing ingredients (dijon, lemon juice, and remaining 4 tablespoons olive oil), except the dill. Toss the dressing with the salad. Salt and pepper, to taste, and serve topped with fresh dill.
