Lentil and Roasted Vegetable Salad with Yogurt Tahini Dressing

This is a great way to show off colorful fall produce like purple and yellow carrots or various hues of cauliflower. The sweet roasted vegetables, smokey spices, and earthy lentils come together with a bright and tangy yogurt tahini dressing for a light meal perfect for when the weather's just starting to cool down.

Lentil and Roasted Vegetable Salad with Yogurt Tahini Dressing
Serves 2

1/4 head cauliflower, broken into bite sized pieces
2 medium carrots, sliced into large chunks
1/2 head fennel, sliced 1/4" thick
1 tbsp olive oil
1/2 tsp brown mustard seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1/4 tsp smokey paprika
1/2 cup dry beluga lentils
1 bay leaf
1 cup mixed greens
salt and pepper to taste
2 tbsp plain nonfat yogurt, preferably greek
2 tsp tahini
1 tsp lemon juice
1/4 cup shelled pistachios

Preheat oven to 400. Toss cauliflower, carrots, and fennel with olive oil, spices, salt and pepper and spread evening in an oven proof skillet. Roast for about 20 minutes until vegetables are softened and crisp on the edges. Let cool slightly before serving. Meanwhile, fill a small saucepan with lentils, bay leaf and enough water to cover by about 1". Bring to a boil and turn heat down to a low simmer, cover and let cook about 15 minutes until water has been absorbed and lentil are softened. Remove from heat, uncover and let cool slightly.

Combine yogurt, tahini, and lemon juice and whisk until smooth.

On a salad plate, spread lettuce, then top with vegetables and lentils, spoon dressing over top. Finish with chopped pistachios and serve warm.

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