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Lentil & Roasted Vegetable Salad with Green Goddess Dressing

  • 30 m
  • 45 m
Carolyn Casner
“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.”


    • 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


  • 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.
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