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.
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Servings 3big portions
Author kath younger
For The Salad
1head fennelsliced, plus fronds, minced
2cupschopped baby spinach
Kosher salt + pepper to taste
1tbspolive or canola oil
2tspgarlic goldor olive oil
2tspapple cider vinegar
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.