When it comes to nutrition, people often focus on what they should have less of. Less alcohol, less saturated fat, less starchy carbs, less sugar, and so on. But what if I told you that one of the simplest ways to improve your nutrition (and health) is to eat more of something? Namely more vegetables and fruits (particularly vegetables). A good rule-of-thumb is to devote half of the real estate on your plate to them. While a variety is best, it’s good practice to include some dark green vegetables in the mix every day. Personally, I’m more apt to eat a lot of vegetables when I make them the star of my plate. And this Roasted Cauliflower & Lentil Salad with Orange Tahini Dressing is a delicious example.
Whenever I just steam up some veggies and toss them, unadorned, on the side, I’m pretty much guaranteed to eat less of them because they are the least interesting thing on my plate. But if I put some thought and effort into making them super tasty, I’ll be back for seconds. And when it comes to non-starchy vegetables, like the cauliflower and arugula in this salad, feel free to have seconds!
So as the season transitions from winter to spring, I encourage you to give vegetables a starring role in your meals. I hope this Roasted Cauliflower & Lentil Salad with Orange Tahini Dressing will inspire you. And feel free to serve some roasted chicken or fish on the side if you wish.
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