Fall Salad: Lentils & Roasted Root Vegetables

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
sea salt

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.

Yum.