This recipe is a great example of how to create a salad that feels like a main meal, as it builds layers of flavor and textural contrast via each element of the dish. Cauliflower and onions are liberally dusted with spices before roasting, capitalizing on the opportunity to inject warmth and complexity. (Remember this for future vegetable roasting!) The lentils are cooked with a garlic clove, which gently flavors them while they soften, gradually melting away into the legumes. Spinach adds freshness and crispness, but you could also substitute with peppery arugula or robust kale, tweaking to suit your taste. Tart and velvety Greek yogurt ties everything together, but adding some olive oil to it yields a creamy whipped texture and a richer flavor. This big and bold salad also keeps well for meal prepping and midweek lunches.

News Source : https://www.oregonlive.com/nytcooking/2026/04/776807435-roasted-cauliflower-and-lentil-salad.html