Roasted Fall Vegetables with Lentils - Whole Living
You can swap any fall veggie -- brussels sprouts, turnips, or cabbage -- into this warm salad.
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.wholeliving.com.
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
More Like This
Roasted Fall Vegetables with Lentils - Whole Living
wholeliving.com
Roasted Fall Vegetables - Kidney Kitchen
kitchen.kidneyfund.org
Roasted Veggie and Lentil Salad
ah7.fit
The Best Roasted Fall Vegetable Recipe: A Healthy & Tasty Side | Foodal
foodal.com
Fall Lentil Salad | Health Matters
healthmatters.idaho.gov
Rosemary Roasted Fall Vegetables | Nourishing Meals®
nourishingmeals.com
Roasted Vegetable and Lentil Salad | Zallie Family Markets
zalliefamilymarkets.com
Roasted Vegetable Lentil Salad Recipe | Valerie Bertinelli | Food Network
foodnetwork.com