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Roasted Vegetable, Quinoa and Lentil Salad



  • 1.5 cups roasted cauliflower
  • 1 cup diced beets cooked
  • 1 cup cooked quinoa
  • 2 cups cooked French lentils
  • 1 cup cooked mushrooms
  • 2 cups sliced red cabbage
  • 6 cups lettuce or kale
  • 2 green onions diced
  • 3 tablespoons of sunflower seeds
  • 3 tablespoons of pepitas (green pumpkin seeds)


  • 1 tablespoon parsley chopped well
  • 2 tablespoons tahini
  • 1 tablespoon water
  • 1 teaspoon crushed garlic
  • 2 teaspoons apple cider vinegar

Optional: top with chopped feta cheese before serving


  1. Directions
  2. 1) to roast the cauliflower break it into small pieces and lightly toss with olive oil and bake in the oven at 350F for 20-30 minutes until you can easily peirce it with a fork
  3. 2) in a large serving bowl put the lettuce on the bottom layer, then top with roasted cauliflower, beets, quinoa, lentils, mushrooms and red cabbage
  4. 3) sprinkle on the green onions, sunflower seeds and pepitas
  5. 4) to make the dressing mix all ingredients well and until smooth

Recipe Notes

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