Fall Roasted Vegetable and Lentil Salad with Pine Nut Cream

Name: Fall Roasted Vegetable and Lentil Salad with Pine Nut Cream
Ingredients: Pine Nut Cream; ½ cup pine nuts; ¼ cup cilantro leaves; 3 to 4 tablespoons water; 3 tablespoons freshly squeezed lemon juice; 1 tablespoon olive oil; ¾ teaspoons kosher salt; Roasted Vegetable and Lentil Salad; 3 tablespoons extra-virgin olive oil, plus more for drizzling; 1 tablespoon whole-grain mustard; 1½ teaspoons kosher salt; 1 teaspoon coriander seeds (optional); 1 teaspoon dried thyme; ½ teaspoon freshly ground black pepper; 1 medium delicata squash, cut in half lengthwise then cut into ½-inch half circles (you can remove seeds or leave them); 1 pound baby yellow potatoes, cut in half; 3 medium yellow beets—stems removed, peeled and cut into 1-inch pieces; 1½ cups cooked lentils (see note)

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Aran Goyoaga's fall roasted vegetable and lentil salad recipe is nourishing and hearty on its own, but add a pine nut cream and it becomes transcendent.

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Ingredients

Pine Nut Cream
½ cup pine nuts
¼ cup cilantro leaves
3 to 4 tablespoons water
3 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
¾ teaspoons kosher salt
Roasted Vegetable and Lentil Salad
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon whole-grain mustard
1½ teaspoons kosher salt
1 teaspoon coriander seeds (optional)
1 teaspoon dried thyme
½ teaspoon freshly ground black pepper
1 medium delicata squash, cut in half lengthwise then cut into ½-inch half circles (you can remove seeds or leave them)
1 pound baby yellow potatoes, cut in half
3 medium yellow beets—stems removed, peeled and cut into 1-inch pieces
1½ cups cooked lentils (see note)