Roasted Beet, Apple, and Lentil Salad with Warm Maple Dressing - alive magazine

Name: Roasted Beet, Apple, and Lentil Salad with Warm Maple Dressing - alive magazine
Ingredients: 3 medium-sized red or golden beetroots,; peeled, ends trimmed and thinly sliced; 2 large carrots, cut into 1/2 in (125 cm) pieces; 3 Tbsp (45 mL) grapeseed oil or sunflower oil, divided; 1/2 tsp (2 mL) salt, divided; 2 red apples, sliced into 1/2 in (1.25 cm) wedges; 3/4 cup (180 mL) dry green or black (beluga) lentils; 4 cups (1 L) baby kale; 2 oz (56 g) crumbled soft goat cheese; 1/3 cup (80 mL) sliced unsalted roasted almonds; 1/4 cup (60 mL) dried cherries; 3 Tbsp (45 mL) pure maple syrup; 2 Tbsp (30 mL) cider vinegar; 1 Tbsp (15 mL) finely chopped shallot; 2 tsp (10 mL) coarse grain Dijon mustard; 2 tsp (10 mL) chopped fresh thyme; 1/4 tsp (1 mL) black pepper

www.alive.com

When it starts getting depressingly cold and dark outside, warm up to this next-level main dish salad that offers up a bounty of nutritional bell-ringers.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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