Roasted Fall Salad
Shira Bocar shares a flavorful roasted vegetable salad with lentils.
Heat oven to 425 degrees. On two baking sheets,
arrange carrots, onion, and squash; drizzle
with 2 tablespoons oil, and season with salt and
pepper. Roast, turning once, until caramelized
and tender, about 30 minutes.
Meanwhile,
place lentils and shallot in a medium saucepan
and cover with water by two inches.
Bring to a boil, then simmer, covered, until
lentils are tender, about 20 minutes. Drain;
discard shallot. Season with salt and pepper.
Combine vinegar and mustard. Pour remaining
3 tablespoons oil in a slow steady stream,
whisking constantly. Toss lentils and celery
with vinaigrette and season with salt
and pepper. Spoon over roasted vegetables.
Garnish with celery leaves.
OMG- Loved it. Simple and Tasty (and very pretty- i used carrots, red onion, acorn squash and a couple wedges of green cabbage- roasted.. Even the "junk food" boyfriend asked for seconds - Tips: Increase Dijon for more flavor and 2 stalks of celery for more crunch/texture. Celery leaves do add something special... don't leave them out.