Whole Living, October 2011
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Yield
Serves 4
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Ingredients
- 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
