roasted vegetable and lentil salad

01 Nov

I almost decided to post-pone posting this recipe until next week.  The reason being that my husband is away until Friday chaperoning 6th grade camp, and I didn’t want him to see what he was missing at home.  He says the camp food isn’t that bad.  They had stuffed peppers for dinner last night and Alex loved them.  Today’s pizza at lunch was a low-point, but we are pizza snobs, so he could be a little biased.  As biased as a half-Italian who has a pizza oven in his back yard and buys special Italian flour for his pizza dough.

Many thanks to my Pilates student Missy for passing on this recipe.  Marc will love it when he gets back home.

Roasted Vegetable and Lentil Salad

  • 6 carrots, cut into 2 inch lengths and halved
  • 3 shallots, halved
  • 1/2 lb. brussels sprouts, halved
  • 1 butternut squash, halved, peeled, seeds removed and cut into 1/2″ thick slices
  • 4 garlic cloves
  • 4 Tbsp. olive oil (divided)
  • 1/2 cup French lentils, rinsed
  • 1/2 onion, studded with 4 cloves
  • 1 bay leaf
  • 3 Tbsp. apple cider vinegar
  • 1 Tbsp. Dijon mustard
  • 6 oz. arugula
  • 2 celery stalks, thinly sliced
  • zest and juice of one lemon
  • parmesan shavings
  • salt and pepper

Preheat oven to 400 degrees.  In a large bowl, toss carrots, shallots, brussels sprouts, butternut squash and garlic with 2 Tbsp. olive oil.  Season with salt and pepper.  Place on rimmed baking sheet and roast in oven for 30 minutes, turning once.

Place lentils in a small saucepan.  Cover with 2 inches of water.  Stud 1/2 onion with cloves and place in pot, along with bay leaf.  Bring to boil, then cover and simmer until lentil are tender.  Drain off water and discard onion and bay leaf.  Season with salt and pepper.

To make vinaigrette, mash garlic in a small bowl.  Add vinegar and mustard.  Whisk in 2 Tbsp. olive oil.  Season with salt and pepper.

Place lentils in a bowl and toss with vinaigrette.  Fold in arugula, then vegetables.  Add chopped celery and zest and juice of one lemon.  Top each serving with parmesan shavings.  Serves 6.

Recipe from Daphne Oz.

Using the Weight Watcher’s Recipe Builder, each serving has 7 PointsPlus.

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Posted by on November 1, 2012 in points plus, salads, vegetarian


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