This healthy, hearty and tasty "salad" can be served as a main dish or as a side along with some roasted chicken. Enjoy!
1/2 pound carrots, halved lengthwise
1 red onion, cut into 1-inch wedges
1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices
5 TBS extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup dried French green lentils, rinsed
4 tsp balsamic vinegar
1 tsp Dijon mustard
Heat oven to 425 degrees. On two baking sheets, arrange carrots, onion, and squash; drizzle with 2 tablespoons oil, and season with salt and pepper. Roast, turning once, until caramelized and tender, about 30 minutes.
Meanwhile, place lentils 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; season with salt and pepper.
Combine vinegar and mustard. Pour in remaining 3 tablespoons oil in a slow steady stream, whisking constantly. Toss the lentils the with vinaigrette and season with salt and pepper. Spoon over the over roasted vegetables. Serve hot.
Yields: 2-3 main dishes or 4-5 sides.
Slightly adapted from: http://www.wholeliving.com/146164/roasted-fall-vegetables-lentils