Roasted Vegetable and Lentil Salad | Zallie Family Markets

Ingredients

• 1 large carrot, chopped
• 1 medium fennel bulb, cut into 1-inch pieces, plus fronds for garnish (optional)
• 1 small red onion, halved and chopped
• 2 cups cauliflower florets
• ¼ cup olive oil, divided
• 1 cup packed chopped kale
• 1 tbsp fresh lemon juice
• 1 tbsp maple syrup
• 15 oz drained and rinsed brown lentils
• 8 oz dairy-free mozzarella
• ½ cup chopped, roasted unsalted cashews