Moroccan Lentil Salad
If you want a hearty, flavourful salad with bold and vibrant flavours this Moroccan Lentil Salad is for you! It’s got various veggies, textures, spices and is absolutely delicious!
Watch how to make my Moroccan Lentil Salad over on my YouTube channel! And don’t forget to subscribe while you’re at it 😉
Ingredients & Inspiration
Not gonna lie, I don’t crave salads as often as I should. I don’t not like salads, I just don’t find myself getting excited about them all that much. But that has changed since I made this Moroccan Lentil Salad, which is so craveable that it’s the one I think of now when I want to eat a salad.
Packed with crisp veggies, tender kale, sweet dates, crunchy cashews, lentils and roasted cauliflower all wrapped up in a silky, Moroccan spiced sauce… just give it to me! It’s everything: sweet, spicy, tangy, textural, yummy.
Once you make the Moroccan spice blend, whipping up the dressing and roasted cauliflower is easy peasy:
Moroccan Spice Blend
- ½ tbsp coconut sugar
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp turmeric
- ¼ tsp salt
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper
Dressing
- 2 tbsp maple syrup
- ¼ cup tahini
- ¼ cup lemon juice (about 1½ lemons)
- 2 garlic cloves, finely minced
- 1 tbsp moroccan spice blend
Salad
- 1 head of cauliflower, cut into florets
- 3 cups kale, chopped
- 2 bell peppers, diced
- 1 carrot, shredded
- ½ cup mint leaves, minced
- 4 cups cooked/canned brown lentils (cooled if just cooked)
- ⅓ cup medjool dates, chopped
- ½ cup chopped cashews
How to Make Moroccan Lentil Salad
Moroccan Lentil Salad requires just a little bit of multi-tasking and ingredient prep, but all the steps are simple and easy to do:
- Set oven rack the to the top and preheat oven to 425°F.
- In a small jar combine all the spices to create a blend, place the lid on and give the jar a good shake until the spices are well combined.
- Toss cauliflower with 1 tbsp spice blend and ½ tbsp oil, transfer to a parchment or silicone lined baking tray and roast on the top rack 30 to 35 mins, or until golden in colour. Then set aside to cool to room temp.
- In a small jar or bowl, add all of the dressing ingredients and whisk or shake to combine. Set aside.
- In a large serving bowl combine the remaining salad ingredients, including the cooled cauliflower, pour over the entire jar/bowl of dressing and toss everything to combine. Chill for 30 to 60 minutes before serving and enjoy!
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Moroccan Lentil Salad
Ingredients
Method
- Set oven rack the to the top and preheat oven to 425°F.
- In a small jar combine all the spices to create a blend, place the lid on and give the jar a good shake until the spices are well combined.
- Toss cauliflower with 1 tbsp spice blend and ½ tbsp oil, transfer to a parchment or silicone lined baking tray and roast on the top rack 30 to 35 mins, or until golden in colour. Then set aside to cool to room temp.
- In a small jar or bowl, add all of the dressing ingredients and whisk or shake to combine. Set aside.
- In a large serving bowl combine the remaining salad ingredients, including the cooled cauliflower, pour over the entire jar/bowl of dressing and toss everything to combine. Chill for 30 to 60 minutes before serving and enjoy!
