Summer Salads
Black Lentil & Cauliflower Salad with Kale Cashews and Pomegranate
Serves 2 as a main or 4 as a side
1 medium-sized cauliflower
2 tbsp plus ¾ tsp kosher salt, divided, plus more to taste
½ tsp granulated garlic
½ tsp smoked paprika
½ tsp ground cumin
½ tsp ground turmeric
2 to 3 tbsp grapeseed oil
½ cup dried black lentils
½ cup raw cashews
1 bunch lacinato kale, stems removed, chopped
2/3 cup pomegranate arils
Freshly ground black pepper
Smoky Tahini Date Dressing
6 tbsp fresh lemon juice (from about 2 large lemons)
3 tbsp sweet white miso paste
2 tbsp date syrup
2/3 cup tahini
About 2/3 cup cool water
1 tsp smoked paprika
Preheat the oven to 450°F and adjust an oven rack to the middle position. Place a baking sheet on the oven rack and allow it to preheat. Cut the cauliflower into 1-inch florets and place in a large bowl. Make a spice blend by combining the ¾ teaspoon of kosher salt with the granulated garlic, smoked paprika, cumin and turmeric. Rub the grapeseed oil into the cauliflower florets, then coat them evenly with the spice blend.
Carefully remove the pan from the oven and quickly pour the cauliflower onto the pan. The sizzle is a good thing. Spread out the florets a little, using a heat-safe spatula. Place the pan in the oven and roast the cauliflower for 26 minutes, using the spatula to flip the pieces once during cooking. Once the cauliflower is done, remove it from the oven and allow it to cool to room temperature.
Meanwhile, cook the black lentils: Because you want to keep the lentils firm, I don’t recommend you prepare them according to package instructions. Instead, cook your black lentils in salty water, as if you were boiling pasta. In a large saucepan, bring 3 quarts of water to a boil and add the remaining 2 tablespoons of kosher salt. Add the lentils and lower the heat to keep the water at a low boil. At 15 minutes, remove a few lentils to test for doneness. Mine typically take 18 minutes to cook through. Take care not to overcook them. Drain and rinse the lentils under cold water in a fine-mesh strainer, giving the strainer a good shake to rid the lentils of as much water as possible. Spread out the lentils onto a large plate covered with a double layer of paper towels to dry them out further.
Lower the oven temperature to 350°F and place the cashews on a small baking sheet. Toast the cashews in the oven until lightly browned and fragrant, about 10 to 12 minutes. Once cool, coarsely chop the cashews and set aside.
In a medium-sized bowl, whisk together the lemon juice, miso paste and date syrup until there are no lumps of miso, then whisk in the tahini. Add the cool water, 1 tablespoon at a time, until the dressing is drizzling consistency. Whisk in the smoked paprika.
In a large bowl, combine the cauliflower, lentils, kale, pomegranate arils and ½ cup of the Smoky Tahini Date Dressing. Toss the salad and season to taste with kosher salt and pepper. Garnish the salad with the toasted cashews and serve with additional dressing.
Reprinted with permission from Salad Whisperer by Sarah Faris. Page Street Publishing Co. 2024. Photo credit: Erika Rojas.