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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

Tahini-Orange Dressing

  • 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