Lentil & Roasted Vegetable Salad With Green Goddess Dressing

Ingredients

• 4 cups broccoli florets
• 2 cups trimmed and halved green beans
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 2 ½ cups water
• ¾ cup green lentils
• ½ cup chopped fresh herbs, such as parsley, tarragon and chives
• ⅓ cup mayonnaise
• ¼ cup buttermilk
• 1 tablespoon lemon juice
• 1 ½ teaspoons white miso
• 1 small clove garlic, quartered
• 2 cups thinly sliced kale

Preparation

1. preheat oven to 200°c.
2. toss broccoli and green beans with oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. roast, stirring once, until tender, about 20 minutes.
3. meanwhile, bring water and lentils to a boil in a medium saucepan over high heat. reduce heat to a simmer, cover and cook until tender, about 25 minutes. rinse and drain well. combine herbs, mayonnaise, buttermilk, lemon juice, miso, garlic and the remaining 1/4 teaspoon each salt and pepper in a food processor or blender. process until smooth.
4. gently toss kale with the roasted vegetables and lentils in a large bowl. serve with the dressing.