A delightful salad featuring slow roasted cauliflower and rainbow carrots, seasoned and served with warm lentils, goat cheese, red onions, cherry tomatoes, mushrooms, and kale.
1: Preheat oven to 325 degrees.
2: Toss cauliflower and rainbow carrots with evoo, red wine vinegar, apple cider vinegar, cumin, sweet paprika, traderjoes 21 seasoning salute, and pink sea salt.
3: Spread the veggies on a baking sheet and roast for 40 minutes.
4: In a bowl, combine warm lentils, goat cheese, red onions, cherry tomatoes, mushrooms, and kale.
5: Serve the roasted veggies on top of the salad.
