Healthy Lifestyle Diets Healthy Vegetarian Recipes Vegetable Recipes for Vegetarian Diet Healthy Vegetarian Kale Recipes Lentil & Roasted Vegetable Salad with Green Goddess Dressing 4.3 (3) 3 Reviews 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. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on July 10, 2019 Print Share Share Tweet Pin Email Prep Time: 30 mins Additional Time: 15 mins Total Time: 45 mins Servings: 4 Yield: 4 servings Nutrition Profile: Diabetes Appropriate Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy Heart Healthy High Blood Pressure High Fiber Low Added Sugars Low Sodium Low-Calorie Nut-Free Vegetarian Jump to Nutrition Facts Ingredients 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 2 ½ 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 1 ½ teaspoons white miso 1 small clove garlic, quartered 8 cups torn escarole or green leaf lettuce 2 cups thinly sliced kale Directions Preheat oven to 400 degrees F. Toss broccoli and green beans with oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes. 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. Combine herbs, mayonnaise, buttermilk, lemon juice, miso, garlic and the remaining 1/4 teaspoon each salt and pepper in a food processor or blender. Process until smooth. Gently toss escarole (or lettuce) and kale with the roasted vegetables and lentils in a large bowl. Serve with the dressing. Tips 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. Print Nutrition Facts (per serving) 318 Calories 18g Fat 28g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 318 % Daily Value * Total Carbohydrate 28g 10% Dietary Fiber 10g 36% Total Sugars 5g Protein 12g 25% Total Fat 18g 23% Saturated Fat 3g 15% Cholesterol 8mg 3% Vitamin A 5927IU 119% Vitamin C 99mg 110% Folate 230mcg 58% Sodium 559mg 24% Calcium 170mg 13% Iron 4mg 24% Magnesium 57mg 14% Potassium 765mg 16% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved