Green Lentil Salad with Roasted Cauliflower, Green Beans, Cipollini Onions and Walnuts

I feel really torn about the change in weather.  Don’t get me wrong–I love summer, sun, running outside without all those winter layers…but I will desperately miss sweaters, soups, and roasted vegetables that somehow seem too heavy when the thermometer stretches above 75 degrees.

For this weather I love “In-Between Salads”–a whole grain mixed with roasted veggies.  Warm enough to hit the spot on a still-cool evening, but light enough to be a quick lunch before heading off for a sunny afternoon jog.  This salad is made of green lentils and wonderfully roasted cauliflower, green beans, and the most amazing, sweet and melty cipollini {pronounced Chee-poh-lee-nee} onions.

If you’ve never had a cipollini onion, you’ve been missing out big time.  They are small, cute as a button, have more sugar than regular yellow or white onions and none of the crazy tongue-biting raw onionness.  The folks at Thekitchn wrote up a pretty great description here–full of juicy details like how to best peel them, why caramelizing them works wonders, and links to other great cipollini onion recipes.

Super simple, this green lentil salad comes together within 30 minutes, and can be served warm or cold.  green lentil salad 1


  • Servings: 2-4
  • Difficulty: easy
  • Print


  • 1/2 cup green beans, trimmed and cut 1-inch pieces
  • 1 cup cauliflower florets
  • 1 cup cipollini onions, skins peeled but left whole
  • 1/2 cup roughly chopped walnuts
  • 1/2 cup green lentils
  • 1 1/2 cups vegetable stock


  1. Preheat oven to 400F.  Place the green beans, cauliflower florets, and cipollini onions in a large bowl.  Drizzle with olive oil and salt and pepper to taste and spread over a large baking sheet.  Roast for 30 minutes, stirring halfway to evenly brown all sides.
  2. Prepare the lentils:  coat the bottom of a medium pot with olive oil, heat over medium-high heat.  Add the lentils and salt and pepper to taste, and quickly toast before adding the vegetable stock.  Let come to a boil, then reduce heat to low and simmer for 20-30 minutes until the lentils are tender.
  3. Toss the lentils together with the roasted vegetables and add the chopped walnuts and serve.



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