Fall Roasted Vegetable and Lentil Salad with Pine Nut Cream
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Aran Goyoaga, author of the new cookbook Cannelle et Vanille Bakes Simple, has the magic touch when it comes to easy, delicious, gluten-free recipes. Take this fall roasted vegetable and lentil salad: On its own, it’s nourishing and hearty. Add pine nut cream and it becomes a total delight to eat.
“This is a hearty salad that can be served on its own as a main course,” Goyoaga says, “but also as a side for a meat roast. It’s complex in all its textures but simple to put together. I recommend doubling the pine nut cream so you have some extra in the refrigerator to use for other salads or to serve alongside eggs and crudité.”
This dish is as adaptable as it is versatile, too. “If you don’t like cilantro,” she explains, “you can use a combination of dill and parsley for the cream. You can also replace the lentils with canned cannellini beans or chickpeas.”
Our lunch plans are looking up.
Pine Nut Cream
½ cup pine nuts
¼ cup cilantro leaves
3 to 4 tablespoons water
3 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
¾ teaspoons kosher salt
Roasted Vegetable and Lentil Salad
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon whole-grain mustard
1½ teaspoons kosher salt
1 teaspoon coriander seeds (optional)
1 teaspoon dried thyme
½ teaspoon freshly ground black pepper
1 medium delicata squash, cut in half lengthwise then cut into ½-inch half circles (you can remove seeds or leave them)
1 pound baby yellow potatoes, cut in half
3 medium yellow beets—stems removed, peeled and cut into 1-inch pieces
1½ cups cooked lentils (see note)
1. Make the pine nut cream: In a blender, combine the pine nuts, cilantro, water, lemon juice, olive oil and salt, and puree until smooth and a bit chunky. Set aside.
2. Make the salad: Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, mustard, salt, coriander seeds (if using), thyme and black pepper. Arrange the squash, potatoes and beets on a baking sheet and drizzle the olive oil mixture on top, tossing to coat. Make sure the vegetables are not overlapping and are spread out so they caramelize evenly.
3. Bake the vegetables until they are deeply caramelized, 25 to 30 minutes. If you left the squash seeds on, make sure these are deeply browned too—they will be crunchy and chewy when you bite into them.
4. To assemble the salad, spread some of the pine nut cream on a large platter. Top with the roasted vegetables and cooked lentils. Drizzle with more pine nut cream and a bit of olive oil before serving.
Note: To cook lentils, add 1 cup lentils to 3 cups salted boiling water. Cook for 15 minutes, then drain and set aside. The lentils should be al dente.