All the Green Salad: Green Lentils with Roasted Green Beans and Broccoli and Green Goddess Dressing

I have always loved the idea of Green Goddess dressings, but can't do a lot of dairy, so I found a way to make my own! I coupled that with this idea from Eating Well chock-full of green veggies and it makes the most hearty salad! It truly fills you up and is so yummy. And it's a salad you can save for leftovers by keeping the roasted veggies, dressing and lettuce separate. 

Green Lentils with Roasted Green Beans and Broccoli and Green Goddess Dressing

• 4 cups  broccoli florets cut into small pieces 
• 2 cups trimmed and halved green beans 
• 1 tablespoon extra-virgin olive oil
• salt and pepper
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon red pepper flakes
• 2½ cups water
• ¾ cup French green lentils, rinsed
• 8 cups  green leaf lettuce
• 2 cups thinly sliced dino kale

Dressing 

• ½ cup fresh tarragon leaves
• 1/4 cup fresh basil leaves
• 1 tablespoon olive oil 
• 1 cup nonfat Greek Yogurt
• salt and pepper to taste
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 1 teaspoon white miso
• 2 cloves garlic

1. Heat oven to 400 degrees. 
2. Toss broccoli and green beans with oil, lemon pepper, red pepper flakes, and salt and pepper on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes. 
3. While that cooks, 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 with cold water to cool off and drain well. 
4. Combine dressing ingredients in a food processor. 
5. Layer lettuce and kale, then top with the roasted vegetables. Serve with the dressing.