1 hour ago
Tuesday, October 28, 2014
No more tomatoes till next year.
It's time for a colorful salad made with roasted fall vegetables.
If lentils are not your thing, feel free to use quinoa here.
I love my French lentils from the Auvergne. They are so earthy and pretty.
This is an easy salad to put together and makes a hearty healthy lunch.
Cook lentils in a pot of boiling water w/ an onion studded w/ 4 whole cloves, a carrot cut up and a bay leaf (you will discard these once the lentils are cooked). Cook about 30 minutes until lentils are to your liking.
Roast your vegetables:
Here I used golden beets, carrots, and delicata squash. Place all cut up veggies in a roasting pan, drizzle with olive oil and season liberally w/ kosher salt and pepper.
Roast at 400F for about 30 minutes, keep an eye (my squash was done first, so I took it out of the pan first).
I also used beet greens for some color.
Make a dressing of:
a few tablespoons of your favorite vinegar
1 tbsp of Dijon mustard
a few tablespoons of good olive oil
1 tbsp honey
Mix the warm roasted vegetables in with the lentils and dress the salad while still warm. Season to taste w/ sea salt and pepper.
Today I put a sliced avocado on top, but tomorrow I am sure there will be a poached egg in my future.
Enjoy at room temperature.