A hearty winter salad - roasted cauliflower and lentils

Featuring Newman’s Own® Balsamic Vinaigrette Dressing


1&1/2 cups cauliflower florets, trimmed
1&1/2 cups green Puy-style lentils, rinsed
1/2 cup kale, very finely shredded
1/2 cup red cabbage, very finely shredded
3 tbsp dried blueberries (or currants)
Newman’s Own Light Balsamic Vinegar


PREHEAT the oven to 180C and line a baking tray with paper. Cover with the cauliflower florets and cook (don't add any oil) for 20 minutes or until just beginning to crisp up. Meanwhile, place the lentils in a saucepan and cover with water. Bring to the boil then reduce heat and cook for 20 minutes or until tender. Drain then tip lentils into a large bowl, add the roasted cauliflower, kale, cabbage and dried blueberries. Drizzle with Newman’s Own Light Balsamic Vinegar, season to taste and toss to combine.

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