Hearty Fall & Winter Salad

“Winter is the time for comfort, for good food, & warmth”

– Edith Sitwell

To be honest, salads are still fairly strange & foreign to me… growing up I was a diehard meat & potatoes girl. My attempts at salad concoctions normally consist of either kale or spinach, coupled with whatever vegetables happen to be in the fridge; pretty standard stuff right?!  So when Holistic Nutritionist Connie Linton sent me this recipe for a warm, winter salad I was beyond excited to give it a go (& it did not disappoint!) Read on for her post & recipe:

Sweater weather has arrived! So as I swap my summer cardigans for heavy duty cable knit, I no longer have an appetite for anything cold… including my food. So I also swap the delicate leafy greens for salad ingredients that have, well lets say a little more heft.

From pears to acorn, squash to beets, fall produce is comforting and filling and there is so much you can do with it! On chilly days, I like to make a salad that includes warm roasted vegetables; while in the oven they develop a wonderful, deep caramelized flavor.  One satisfying way to eat salads all winter long is to mix lean protein like fish or poultry, eggs, beans or seeds because a meal that blends fiber and protein keeps hunger at bay for hours. So for a nourishing lunch or dinner I hope you toss around the following recipe and feel completely nourished.

Roasted Fall Vegetables With Lentils


  • ½ lb of carrots, halved lengthwise
  • 1 red onion, cut into 1 inch wedges
  • 1 butternut squash peeled and  sliced into circles and then cut in half ( so you have ½ moon shape)
  • 5 Tbsp extra virgin olive oil
  • sea salt and freshly ground pepper
  • ½ cup dried French green lentils
  • 1 shallot halved
  • 4 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 stalk of celery, thinly sliced, plus the leaves


  1. Heat oven to 425 degrees. On two baking sheets, arrange carrots, onions and squash; drizzle with 2 Tbsp. oil, and season with salt and pepper. Roast, turning once, until caramelized and tender about 30 minutes.
  2. Meanwhile place lentils and shallots in a medium saucepan and cover with water by two inches. Bring to a boil, then simmer, covered, until lentils are tender, about 20 minutes. Drain and discard shallot. Season with salt and pepper.
  3. Combine vinegar and mustard and oil in a jar and shake very well. Toss lentils with celery with vinaigrette and season with salt and pepper. Spoon over roasted vegetables.
  4. Garnish with celery leaves

photo 3 (5)

Enjoy this deliciousness!


Connie Linton C.N.P.


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