It’s Easy to make in a big batch, holds up well in the fridge, and tastes even better the next day, warm or cold.

Instructions

• 1 medium cauliflower, cut into small florets
• 1 cup black lentils, rinsed
• 1 orange bell pepper (or any color you have), diced
• 1 large white sweet potato (any variety works), peeled and cubed
• 1 small red onion, thinly sliced
• A handful of parsley, roughly chopped
• A handful of fresh spinach leaves
• A handful of pistachios and pine nuts

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon raw tahini
• Juice of 1 lemon
• 1 garlic clove, crushed
• Salt and pepper, to taste

How to Make It

1. Roast the Vegetables:
   Toss the cauliflower, sweet potato, and bell pepper with olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper. Roast at 400°F (200°C) for 25–30 minutes, until the cauliflower is golden. Let cool slightly.
2. Cook the Lentils:
   Simmer the black lentils in boiling water for 20–25 minutes, until tender but still firm (not mushy). Drain and let cool.
3. Prepare the Dressing:
   In a small bowl, whisk together the olive oil, tahini, lemon juice, garlic, salt, and pepper until smooth.
4. Assemble the Salad:
   In a large bowl, combine the roasted vegetables, lentils, red onion, parsley, and dressing. Mix gently to combine.
5. Toast the Nuts:
   In a dry skillet, toast the pistachios and pine nuts over medium heat for 2–3 minutes, until golden and fragrant. Watch closely so they don’t burn.
6. Plate and Serve:
   Line a serving bowl with fresh spinach leaves. Spoon the salad mixture over the top, then sprinkle with the toasted nuts for extra crunch and flavor.

Healthy doesn’t mean giving up flavor. With the right ingredients, meals can be both nourishing and delicious.