“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
- 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.
- 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.
- 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.
- Garnish with celery leaves
Enjoy this deliciousness!
EAT, LIVE, RENEW