Roasted Lentil Salad
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.
Servings 3 big portions
- For The Salad
- 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
- 2 tsp maple syrup
- 2 tsp garlic gold or olive oil
- 2 tsp apple cider vinegar
- 1 tsp dijon mustard
- Pinch salt
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!