Lentil & Roasted Vegetable Salad with Green Goddess Dressing

Ingredients

• 4 cups broccoli florets (about 8 ounces)
• 2 cups trimmed and halved green beans (about 6 ounces)
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 2 1/2 cups water
• 3/4 cup French green lentils (see Tip)
• 1/2 cup chopped fresh herbs, such as parsley, tarragon and chives
• 1/3 cup mayonnaise
• 1/4 cup buttermilk
• 1 tablespoon lemon juice
• 1 1/2 teaspoons white miso
• 1 small clove garlic, quartered
• 8 cups torn escarole or green leaf lettuce
• 2 cups thinly sliced kale

Instructions

1. Preheat oven to 400 degrees F.
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.
4. 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.
5. Gently toss escarole (or lettuce) and kale with the roasted vegetables and lentils in a large bowl. Serve with the dressing.