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Roasted Veggie and Lentil Salad
- 2 fennel bulbs, trimmed and sliced 1/4-inch thick
- 2 cups veggies, such as winter squash or carrots
- 1.5 cups French lentils
- 2 cups arugula or salad mix
- 2 tablespoons tahini
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- Juice of one orange (or big juicy lemon)
- 1/3 cup olive oil
To make the dressing:
Combine everything but the olive oil in a food processor and blend until smooth. While blending, pour olive oil in slowly. Alternatively, use a bowl and a whisk.
To make the salad:
Heat the oven to 450º. Toss each vegetable with a little olive oil and salt. Roast on separate sheet pans and check after 10 minutes. Toss occassionally until golden-brown and tender, then remove from oven. Cook lentils according to package directions. Toss together cooked lentils, greens, and roasted veggies. Drizzle with tahini-orange dressing.
Submitted by Molly Kincaid