(Easy & Healthy) Warm Salad with Creamy Dressing

Servings: 4

For the Salad:

• 2 Carrots, peeled and chopped
• 1/2 Red Onion, finely diced
• 2 cups Cauliflower Florets, chopped
• 2 cups Broccoli Florets chopped
• 4 cups Arugula
• 2 tbsp. Olive Oil
• 1/2 cup Lentils, cooked and cooled
• Feta Cheese, for serving

For the Dressing:

• 1/2 cup Plain Greek Yogurt
• Juice of 1 Lemon
• Zest of 1 Lemon
• 1 tbsp. Olive Oil
• 1 tbsp. Apple Cider Vinegar
• 1 tbsp. Maple Syrup, or Agave
• 1 tbsp. Fresh Cilantro, finely chopped
• Salt & Black Pepper, to taste
• Water, to desired thickness

1. Preheat oven to roast 425F. Line a large baking pan with parchment paper.
2. Add the chopped carrots, red onion, cauliflower, and broccoli florets on to the prepared pan. Drizzle the olive oil over the veggies. Toss together the vegetables so they are evenly coated in the olive oil. Season with salt and black pepper.
3. Bake for 15-20 minutes, or until tender. Remove from oven and set aside to cool.
4. In the meantime, make the salad dressing by simply whisking all ingredients together until smooth. Season with salt and black pepper to taste. Add water to thin out the dressing to desired preference.
5. In a large serving bowl, add the cooked veggies, fresh arugula, and lentils. Toss to combine. Add half of the salad dressing and toss once more.
6. Top the warm salad with feta cheese crumbles and serve with remaining salad dressing on the side. Enjoy!