Roasted, caramelized carrots are my favorite part of this recipe, but creamy squash and meaty lentils in a tangy dressing take this salad to another level.
Prep Time25 minutesmins
Cook Time1 hourhr
Total Time1 hourhr25 minutesmins
Ingredients
3/4-1cupdried French green lentilsrinsed
1/2poundcarrotsnot baby carrots
1small acorn squashsliced
2tablespoonsolive oildivided
salt and pepper
1stalk celerychopped
1tablespoonapple cider vinegar
1tablespoonolive oil
1teaspoonDijon mustard
Instructions
In a medium pot, cover lentils with about two inches of water. Salt the water, bring to a boil, stir, then cover and simmer for about 40 minutes, or until lentils are cooked through. While lentils are cooking, roast the vegetables.
Preheat oven to 375. Chop carrots into roughly equal strips. I cut mine in half length-wise, then in half width-wise, and then again if they were really fat. Spread on a baking sheet (no overcrowding), drizzle with 1 tablespoon olive oil, salt and pepper. Toss. Roast carrots for 30 minutes, flipping after 15 minutes.
Cut squash into strips and roast in the same fashion as the carrots. Because I don’t have great knives, I softened put the squash, whole, into the oven with the carrots for the first 10-15 minutes. When I pulled it out, the skin was tender enough to easily cut through with my knife. I then cut it into pieces and roasted it (I peeled it once it was completely cooked).
Combine the lentils and celery in a bowl. Whisk together the vinegar, oil and mustard. Toss lentil mixture with dressing and season with salt and pepper to taste. Fold in roasted vegetables.
Notes
You can sub many other kinds of vegetables (brussels sprouts, cabbage, other squash, eggplant, etc.) for the carrot/squash combo that I found so heavenly.Adapted from Whole Living