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Lentil Salad With Roasted Vegetables Recipe

Ingredients

• 1 small whole acorn squash, peeled if desired, halved, seeded and diced into ½-inch pieces
• 1 medium carrots, peeled and diced into ½-inch pieces
• 1 small celeriac, peeled and diced into ½-inch pieces
• 2 small beets, peeled and diced into ½-inch pieces
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon salt
• 2 sprigs thyme
• 1 sprig rosemary, cut in half
• 1 cup brown or green lentils
• A dash of garlic powder-optional
• 1 bay leaf
• ½ teaspoons kosher salt, more to taste
• 1/4 teaspoon black pepper
• For The Sherry Vinaigrette:
• 1/8 cup sherry vinegar, more to taste
• 1 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 cup extra-virgin olive oil, more as needed
• For Serving:optional
• 1 head radicchio, sliced
• 1 scallion, thinly sliced (whites and greens)
• Parsley, roughly chopped, for garnish
• Flaky sea salt, to taste
• Cracked black pepper, to taste
• 1/2 tangerine, halved and seeded

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