Lentil Salad with Roasted Cauliflower and Mushrooms

INGREDIENTS

3/4 cup

brown lentils

1 1/2 cups

reduced-sodium chicken or vegetable broth

16 oz

mixed mushrooms (I used a blend of cremini, shiitake, and oyster)

1/2

extra-large head of cauliflower, cut into florets (about 6 cups)

1 tbsp

extra-virgin olive oil, divided

1 tsp

kosher salt, divided

1/2 tsp

black pepper, divided

8 oz

arugula

1/2 cup

chopped toasted walnuts

Chopped fresh parsley

1/4 cup

extra-virgin olive oil

2 tbsp

red wine vinegar

2 tsp

Dijon mustard

Pinch kosher salt