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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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