Home Roasted.

April 8, 2011

I finally feel caught up from my trip! Laundry and linens are clean. House is back together. Paperwork has been completed and filed. One freelance project has been turned in. Bakery to-do list keeps growing!

IMG_6212Blog

How many of you thought this fennel was onion!?

IMG_6214Blog

While I worked from home today, though, I was able to work on dinner! Bit by bit I got veggies roasting and lentils cooking so when dinnertime came I just had to assemble and serve.

Roasted butternut squash – coated in cinnamon and cayenne

IMG_6215Blog

Roasted FENNEL and cherry tomatoes, coated in smoked paprika!

IMG_6218Blog

Matt was on the road to Great Harvest Warrenton picking up bread for our race tomorrow, so I had dinner on the table when he returned. I  nibbled on the roasted goodness to hold me over until he arrived.

IMG_6227Blog

POM seltzer for the cook!

IMG_6219Blog

This roasted lentil salad would make a great lunch, a picnic or potluck dish or as we did – a simple dinner on a rainy night. Serve at any temperature you like.

IMG_6228Blog

Roasted Lentil Salad

Serves 3

Ingredients
  • 1 butternut squash, cubed
  • 1 head fennel, sliced, plus fronds, minced
  • 1.5 cups cherry tomatoes
  • 1.5 cups dry lentils
  • 2 cups chopped baby spinach
  • 1/4 cup chopped walnuts
  • 1/4 cup dried cherries
  • 1 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • Kosher salt + pepper to taste
  • 1 tbsp olive or canola oil
Dressing
  • 2 tsp maple syrup
  • 2 tsp garlic gold (or olive oil)
  • 2 tsp apple cider vinegar
  • 1 tsp dijon mustard
  • Pinch salt

IMG_6220Blog

Method
  • Preheat oven to 400*. Spread butternut onto baking sheet and coat with cinnamon, cayenne and kosher salt. Drizzle with 1/2 tbsp olive oil. Toss together. Bake for 40 minutes, until squash is tender and caramelized.
  • Place fennel and tomatoes on another baking sheet and toss with smoked paprika and other 1/2 tbsp olive oil. Season with salt and pepper. Toss together. Bake for 25-30 minutes, until tomatoes pop.
  • Cook lentils per package instructions until tender.
  • Combine cooked veggies and lentils in a big bowl. Add spinach. Top with walnuts and cherries.
  • Combine dressing into a jar and shake together. Pour over salad. Mix well.
  • Serve and enjoy!

IMG_6223BlogIMG_6225BlogIMG_6221Blog

After getting so much done today and an early dinner, I took the night to read my book on the couch – something I NEVER do! Our house is not that comfortable. Our couches are stiff and we don’t have a cozy family room. We are either 1) At our desks 2) On the porch 3) In the kitchen 4) In bed. Rarely do we sit on the couch like normal people! But tonight I did just that. Going to continue reading now up in bed!

[OMG…just realized it’s Friday. I didn’t even remember because we have to be in bed so early for this race tomorrow. Bread for breakfast!!]

Previous post:

Next post:

{ 57 comments… read them below or add one }

1 Cait @ A Bicycle Built for Two April 8, 2011 at 7:49 pm

Won’t you be so sad when squash is out of season? Jealous of your dinner! Going to make something similar to take for lunches next week.

Reply

2 Anne @ butter and bear April 8, 2011 at 7:49 pm

The salad looks so delicious! I love all the colors and butternut squash is one of my all time favorites.

Reply

3 Andrea @ a farmer in the dell April 8, 2011 at 7:55 pm

The salad sounds amazing!!! Thanks for the recipe. I don’t get to enjoy fennel for a few more months until we harvest it at the farm, but this sounds like a great way to prepare it!!!

Reply

4 Hilary April 8, 2011 at 7:58 pm

Roasted veggies are good in any way shape or form….looks like a yummy salad!

Reply

5 B & B April 8, 2011 at 9:07 pm

Ditto. My addiction. Along with sauteed veggies.

And honestly you can put Butternut Squash in/on/with/on top/under anything – and I’ll eat it. Love! I roasted an Acorn one and have eating that like candy.

I wish I had someone cook for me so I can come home to that! Lucky Matt! (and vice versa when he does it of course ;) ).

Reply

6 Emily @ One Sweet Vegan April 8, 2011 at 8:00 pm

This looks delicious. Enjoy your quiet, relaxing reading time!

Reply

7 Brenda April 8, 2011 at 8:02 pm

Dinner looks delish! Thanks for including the recipe.

Reply

8 Cindy April 8, 2011 at 8:03 pm

That salad is so pretty!

Reply

9 Allie (Live Laugh Eat) April 8, 2011 at 8:03 pm

Are you kidding? I thought your couches were the best!! Have fun slicing it up tomorrow.

Reply

10 Heather @ Health, Happiness, and Hope April 8, 2011 at 8:09 pm

It’s such a good feeling to get caught up on things! Hope that helps with the stress levels (aka SLEEP!).

Haha, I definitely thought that was an onion! What an awesome recipe. Love all the colors and that dressing sounds so good!

Reply

11 chelsey @ clean eating chelsey April 8, 2011 at 8:10 pm

That looks so good – I have tons of lentils to use up – I think I know where they’re going!

Reply

12 Angela @ Eat Spin Run Repeat April 8, 2011 at 8:11 pm

That looks delicious Kath! I love roasted fennel because the flavour isn’t quite as licorice-y as raw. Roasted veggies in general are pretty bomb if you ask me! Good luck with the early wake-up!

Reply

13 Annie April 8, 2011 at 8:12 pm

Cinnamon and cayenne…YUM! I have a butternut squash sitting in the fridge I think Im going to have to try this spice combo this weekend!

Reply

14 Lee April 8, 2011 at 8:16 pm

I ran the Charlottesville half marathon in 2006. It was the prettiest race I’ve ever run!

Reply

15 Dimple Snatcher April 8, 2011 at 8:17 pm

gah, I love roasted cherry tomatoes and that’s the only way I’ll eat them whole!

Reply

16 Katie @ Nourishing Flourishing April 8, 2011 at 8:23 pm

This looks diviiine! I keep searching for big bowls like you have :) So good for salads like this.

Reply

17 staceyhealthylife April 8, 2011 at 8:23 pm

Good luck tomorrow, sounds like fun.

Reply

18 lynn @ the actor's diet April 8, 2011 at 8:39 pm

i THOUGHT that was fennel! i feel so high and mighty now!

Reply

19 Tessa @ Amazing Asset April 8, 2011 at 8:47 pm

Yum, that salad looks so tasty and pretty! Thank you for sharing this recipe, lentils are among my most favorite foods :)

Reply

20 Ellie@fitforthesoul April 8, 2011 at 8:51 pm

great lookin’ salad~so fresh. And have fun at the race tomorrow guys!!

Reply

21 Alaina April 8, 2011 at 9:01 pm

I love how creative your dishes are. :-)

I usually find myself reading in bed too. It’s so much more comfortable for me.

Reply

22 Jess (Sweet Potato) April 8, 2011 at 9:02 pm

haha, I could never forget that today was Friday. I live for Fridays!

Reply

23 Averie (LoveVeggiesAndYoga) April 8, 2011 at 9:03 pm

Roasted butternut squash – coated in cinnamon and cayenne = NICE

The roasted fennel w/ paprika…delish! No way was that an onion, the telltale “pores” or holes that fennel has gave it away on the last post.

The whole salad assembled…awesome flavor pairings.

Sitting on your couch (something i never do either!)…nice. Enjoy your weekend :)

Reply

24 Annette @ EnjoyYourHealthyLife April 8, 2011 at 9:04 pm

That salad looks awesome-thanks for the idea!

Reply

25 Laura @ Sprint 2 the Table April 8, 2011 at 9:06 pm

Fennel is awesome, isn’t it?

So is cinnamon and cayenne – I’m drinking that combo in a chocolate smoothie for dessert right now! :)

Reply

26 Miranda @ Working Mom Works Out April 8, 2011 at 9:36 pm

Aww, so sweet. And looks delicious, too.

Reply

27 Andrea G April 8, 2011 at 9:37 pm

I did think it was an onion at first.
I’ve got the feeling that you like paprika. :)

Reply

28 J3nn (Jenn's Menu and Lifestyle Blog) April 8, 2011 at 10:18 pm

The lentil salad looks tasty!

I knew the fennel was fennel. :P

Reply

29 Khushboo April 8, 2011 at 10:51 pm

Lunch is decided then- I was debating between a salad or wrap!

No chance I thought the fennel was an onion. Although I was pretty sure that dinner would include cabbage

Reply

30 Emily April 8, 2011 at 10:51 pm

Mmmmmmm bread! Have fun tomorrow!!

Reply

31 Ashley April 8, 2011 at 11:15 pm

Simple + perfect dinner. Great way to end the week! Have fun tomorrow.

Reply

32 Kiran @ KiranTarun.com April 8, 2011 at 11:34 pm

Yummy roasted vegetables. I love the lentils addition. Yet to try fennel. Curious of how it tastes :)

Reply

33 Kate (What Kate is Cooking) April 8, 2011 at 11:39 pm

There is nothing better than the smell of roasting butternut squash, especially when it’s covered in cinnamon :)

Reply

34 Emilia April 9, 2011 at 12:36 am

Yum- looks delicious. Love all the textures and colors in the salad. Will be making in the near future! :)

Reply

35 Hannah April 9, 2011 at 12:38 am

Oh yes please! I love fennel, smoked paprika, maple syrup, cranberries. You’re so awesome :P

Reply

36 Michelle (The Runner's Plate) April 9, 2011 at 1:03 am

I was going to buy dressing at the store tonight, but I glad I didn’t; instead, I am going to try the one you listed!

Reply

37 Justeen @ Blissful Baking April 9, 2011 at 1:28 am

The salad looks great! Roasted veggies are so delish :)

Reply

38 Jumanah April 9, 2011 at 3:22 am

That combo of roasted veggies with lentils looks delicious!

Reply

39 Marina April 9, 2011 at 4:11 am

Love your salad!Specially that dressing, sounds pretty yummy!

Reply

40 Sarah (Running To Slow Things Down) April 9, 2011 at 6:04 am

I absolutely *love* lentils. And they’re so good for you too…little nutrition powerhouses. :D

Reply

41 Kat @ Big Apple Little Kitchen April 9, 2011 at 6:50 am

I would have never thought to have put maple syrup in the salad. Looks delightful!

Reply

42 Colleen April 9, 2011 at 6:57 am

It was Matt… I popped into GH Warrenton yesterday for some tea and I thought that was him but I wasn’t 100%.. so Hi Matt! have a great day today…

Reply

43 lauren @ sassy molassy April 9, 2011 at 8:37 am

Kath, this meal looks a-mazing! I starred it so I can recreate in the future. I have a personal love affair with Joy the Baker’s roasted pumpkin and butternut squash soup recipe, which also has fennel in it. Outta this world!

http://www.joythebaker.com/blog/2009/10/pumpkin-and-butternut-squash-soup/

Reply

44 Molly April 9, 2011 at 9:03 am

Fennel is one of my newest favorite vegetable! Tomato and fennel soup stole my heart this winter!

Reply

45 Angela (Oh She Glows) April 9, 2011 at 9:15 am

This looks so yummy!

Reply

46 Chelsea @ One Healthy Munchkin April 9, 2011 at 11:02 am

I actually have some lentils and butternut squash that I need to use! This looks perfect!

Reply

47 Jil @ Big City, Lil Kitchen April 9, 2011 at 11:16 am

Love the combination of cinnamon and cayenne!!

Reply

48 Mary (What's Cookin' with Mary) April 9, 2011 at 2:15 pm

My husband and I are the same way! …and our couch is nice to look at, but is def not what I would call cozy. We’re either at our stations (yep, they’re stations – I should post a picture of our ‘command posts’ as my Dad calls it some time), the kitchen or in bed… or the yard. …but never on the couch or the dining table.

Reply

49 Angel7 April 9, 2011 at 4:38 pm

Fennel is sooo good! I love the licorice-y taste!

http://faithfulsolutions.blogspot.com/

Reply

50 Nanette April 9, 2011 at 5:38 pm

I have never had roasted fennel. I wonder if the husband and kids would like them? Another thing to add to my “to-try” list. Thanks!

Reply

51 Meredith April 11, 2011 at 11:20 am

I recognized the fennel from a meal I made last week! It added so much flavor to this Italian-style Tilapia recipe that I make :) Definitely going to be using it again!

Reply

52 Sarah Leigh April 11, 2011 at 5:58 pm

Hi Kath! What kind of lentils did you use in this recipe?

Reply

53 KathEats April 11, 2011 at 5:59 pm

Brown!

Reply

54 Karen April 11, 2011 at 9:36 pm

I made this yesterday…so yummy. Thanks for a great recipe!

Karen

Reply

55 Becca April 19, 2011 at 5:26 pm

I also made this recipe this weekend. I replaced the spinach with arugula and the dried cherries with dried cranberries. Delish! I love the rainbow of colors too.

Reply

56 JessE @ Love Life From Scratch October 6, 2011 at 2:42 pm

Did you use all of the fronds from the fennel as well? That is a lot of fronds! :) I am making this tonight and it is my first time using fennel. Hopefully it tastes as good as it looks in your photos!! :D Thanks for the recipe.

Reply

57 KathEats October 6, 2011 at 2:46 pm

I didn’t – just a few of them

Reply

Leave a Comment

Current ye@r *

Previous post:

Next post: