Sauteed Cauliflower and Broccoli Salad with Brown Lentils and Chili-Garlic Dressing

Looking for a salad that’s both hearty and bursting with flavor? This Sauteed Cauliflower and Broccoli Salad with Brown Lentils is a game-changer! This salad combines the earthy flavors of sauteed cauliflower and broccoli with spicy chili and garlic, nutrient-rich brown lentils, and a variety of fresh veggies. Topped off with crunchy sunflower and pumpkin seeds and a tangy dressing, this salad is a satisfying and nutritious meal that’s perfect for any occasion.

The Star Ingredients: Cauliflower, Broccoli, and Lentils

Cauliflower and broccoli are the stars of this salad, offering a delightful combination of textures and flavors. When sauteed with garlic and chili, they take on a beautiful, caramelized flavor that adds depth to the dish. Brown lentils add a hearty and nutritious element, making this salad both filling and satisfying.

A Symphony of Freshness and Crunch

This salad is not just about the sauteed veggies and lentils; it’s also packed with fresh and crunchy elements. Red onion adds a sharp bite, cucumber provides a refreshing crunch, and spinach brings a dose of green goodness. Sunflower and pumpkin seeds add an extra layer of texture and nuttiness, making each bite a delightful experience.

The Dressing: A Tangy Finishing Touch

No salad is complete without a good dressing, and this one is no exception. The tangy dressing made with olive oil, apple cider vinegar, honey, and garlic ties all the flavors together, adding a bright and zesty finish that elevates the entire dish.

This Sauteed Cauliflower and Broccoli Salad with Brown Lentils is a celebration of flavors and textures, offering a satisfying and nutritious meal that’s as delicious as it is beautiful. Whether you’re looking for a filling lunch, a light dinner, or a crowd-pleasing side dish, this salad is sure to impress.

So, why wait? Gather your ingredients and give this flavorful salad a try. With its vibrant colors, diverse textures, and mouthwatering flavors, this Sauteed Cauliflower and Broccoli Salad is a culinary masterpiece that’s worthy of any occasion.

Sauteed Cauliflower and Broccoli Salad with Brown Lentils and Chili-Garlic Dressing

Recipe by wildfoodjourneyCourse: LunchDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300-350

kcal

Ingredients

• 1 small head cauliflower, cut into florets.

• 1 small head broccoli, cut into florets.

• 2 tablespoons olive oil

• 2 garlic cloves

• 1 red chilli, finely chopped.

• 1 can (400) brown lentils, rinsed and drained.

• 1/2 red onion, thinly sliced..

• 1 cucumber, diced.

• 2 cups fresh spinach leaves.

• 1/4 cup pumpkin seeds

• 1/4 cup sunflower seeds

• salt and pepper to taste.

• FOR THE DRESSING

• 1/4 cup olive oil

• 2 tablespoons apple cider vinegar or lemon juice

• 1 teaspoon honey

• 1 garlic clove, minced.

• salt and pepper to taste.

Directions

• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
  Add the cauliflower and broccoli florets to the skillet and saute for 5-7 minutes, or until lightly browned and tender.
  Add the minced garlic and chopped chili to the skillet, and sauté for an additional 1-2 minutes. Remove from heat and set aside.
• In a large salad bowl, combine the sauteed cauliflower and broccoli, brown lentils, thinly sliced red onion, diced cucumber, and fresh spinach leaves.
• In a small bowl, whisk together the olive oil, apple cider vinegar or lemon juice, honey or maple syrup, minced garlic, salt, and pepper until well combined.
• Drizzle the dressing over the salad ingredients in the bowl, tossing gently to coat all the components evenly.
  Sprinkle the sunflower seeds and pumpkin seeds over the top of the salad.
• Divide the salad among serving plates or bowls.
  Garnish with additional salt and pepper, if desired.
  Serve immediately and enjoy your flavorful Sauteed Cauliflower and Broccoli Salad with Brown Lentils!

Notes

• Feel free to add or substitute ingredients based on your preferences. You can use chickpeas or another type of bean instead of lentils, or add other vegetables like cherry tomatoes or bell peppers for extra color and flavor.
• Adjust the amount of chili according to your preference for spiciness. You can also remove the seeds from the chili for a milder flavor.