Lentil & Roasted Vegetable Salad with Green Goddess Dressing

Lentil & Roasted Vegetable Salad with Green Goddess Dressing

2 Reviews
From: EatingWell Magazine, March/April 2017

Goddess dressing typically gets its umami-ness from anchovies, but we use miso in this super green salad recipe to keep it vegetarian. Substitute 2 chopped anchovies for the miso if you like. Or add baked tofu, poached salmon or grilled chicken for a boost of protein.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 cups broccoli florets (about 8 ounces)
  • 2 cups trimmed and halved green beans (about 6 ounces)
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2½ cups water
  • ¾ cup French green lentils (see Tip)
  • ½ cup chopped fresh herbs, such as parsley, tarragon and chives
  • ⅓ cup mayonnaise
  • ¼ cup buttermilk
  • 1 tablespoon lemon juice
  • 1½ teaspoons white miso
  • 1 small clove garlic, quartered
  • 8 cups torn escarole or green leaf lettuce
  • 2 cups thinly sliced kale

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. Toss broccoli and green beans with oil and ¼ teaspoon each salt and pepper on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.
  3. Meanwhile, bring water and lentils to a boil in a medium saucepan over high heat. Reduce heat to a simmer, cover and cook until tender, about 25 minutes. Rinse and drain well.
  4. Combine herbs, mayonnaise, buttermilk, lemon juice, miso, garlic and the remaining ¼ teaspoon each salt and pepper in a food processor or blender. Process until smooth.
  5. Gently toss escarole (or lettuce) and kale with the roasted vegetables and lentils in a large bowl. Serve with the dressing.
  • To make ahead: Refrigerate cooked lentils (Step 3) and dressing (Step 4) separately for up to 3 days. Bring to room temperature before tossing with greens.
  • Tips: We like French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.

Nutrition information

  • Serving size: about 2½ cups each
  • Per serving: 318 calories; 18 g fat(3 g sat); 10 g fiber; 28 g carbohydrates; 12 g protein; 230 mcg folate; 8 mg cholesterol; 4 g sugars; 0 g added sugars; 5,927 IU vitamin A; 99 mg vitamin C; 170 mg calcium; 4 mg iron; 559 mg sodium; 765 mg potassium
  • Nutrition Bonus: Vitamin C (165% daily value), Vitamin A (119% dv), Folate (58% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: ½ starch, 2 vegetable, 1 lean meat, 3½ fat

Reviews 2

June 26, 2017
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By: Sharmin Sampat
Love this unique recipe
February 27, 2017
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By: Carolyn Malcoun
The goddess dressing makes this particularly tasty.
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