Roasted Fall Vegetables with Lentils

You can swap any fall veggie -- brussels sprouts, turnips, or cabbage -- into this warm salad. Just make sure you cut everything to about the same size for even roasting. Don't skip the celery leaves: they may seem delicate, but they pack a lot of flavor.
Whole Living, October 2011
  • Yield Serves 4
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  • 1/2 pound carrots, halved lengthwise
  • 1 red onion, cut into 1-inch wedges
  • 1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices
  • 5 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 cup dried French green lentils, rinsed
  • 1 shallot, halved
  • 4 teaspoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 stalk celery, thinly sliced, plus leaves


  1. 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.

  2. 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.

  3. 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.

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