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 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 3big portions
Author kath younger
Ingredients
For The Salad
1butternut squashcubed
1head fennelsliced, plus fronds, minced
1.5cupscherry tomatoes
1.5cupsdry lentils
2cupschopped baby spinach
1/4cupchopped walnuts
1/4cupdried cherries
1tspcinnamon
1/4tspcayenne pepper
1/2tspsmoked paprika
Kosher salt + pepper to taste
1tbspolive or canola oil
Dressing
2tspmaple syrup
2tspgarlic goldor olive oil
2tspapple cider vinegar
1tspdijon mustard
Pinchsalt
Instructions
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.