Roasted Vegetable and Lentil Salad

PÂTE À CHEW
20Ingredients
105Minutes

Ingredients

US|METRIC
  • 6 beets (peeled and diced into 1 inch pieces)
  • 6 sunchokes (medium, or potatoes, peeled and diced into 1 inch pieces)
  • 4 carrots (large, peeled and diced into 1 inch pieces)
  • 2 cups brussels sprouts (trimmed and cut in half length-wise)
  • 2 cups squash (diced, such as butternut or acorn)
  • 2 cups broccoli florets
  • 4 tablespoons olive oil (divided)
  • 2 sprigs rosemary
  • 6 sprigs thyme
  • 4 ounces bacon (cut into 1-inch pieces, optional)
  • 3 cups green lentils (or cooked brown)
  • 2 leeks (white and light green parts, coarsely chopped)
  • 3 cups kale (chopped)
  • 4 cloves garlic (chopped)
  • 1/4 cup red wine vinegar (or more to taste)
  • 1 tablespoon Dijon mustard (or whole grain mustard, or mixture of the two)
  • 1/2 teaspoon salt
  • freshly ground pepper (to taste)
  • 1 tablespoon olive oil (more as needed)
  • 4 ounces goat cheese (crumbled)
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