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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.”
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