Moroccan Lentil Salad

Janelle Carss

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!

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Prep Time 15

Cook Time 30

Cooling Time 30

Total Time 1 15

Servings: 4 servings

Course: Lunch, Salad

Cuisine: Canadian, Moroccan

Ingredients Method Video

Ingredients

Moroccan Spice Blend

½ tbsp coconut sugar
1 tsp paprika
1 tsp cumin
½ tsp cinnamon
½ tsp ground black pepper
¼ tsp ground cloves
¼ tsp ground ginger
¼ tsp ground turmeric
¼ tsp cayenne pepper
¼ tsp salt

Dressing

¼ cup tahini
¼ cup lemon juice
2 tbsp maple syrup, sub agave or date syrup
2 cloves garlic, finely minced
1 tbsp Moroccan spice blend

Salad

1 head cauliflower, cut into florets
3 cups kale, chopped, sub spinach or arugula
2 bell peppers of choice, sliced or cubed
1 carrot, shredded
¼ cup fresh mint leaves, minced
4 cups cooked/canned brown lentils, cooled if just cooked
⅓ cup medjool dates, pitted and chopped
½ cup roasted cashews, chopped, sub pumpkin or sunflowers seeds if nut-free

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!