Roasted Root & Apple Salad with Lentil Crumble

Roasted Root & Apple Salad with Lentil Crumble

45 mins
easy
6 servings

A vibrant and flavorful salad featuring roasted sweet potatoes, radishes, and apples, complemented by a hearty lentil crumble and a tangy vinaigrette. Perfect for a healthy and satisfying meal.

FallSaladVegan

Equipment Needed

  • Baking sheet
  • Large Saucepan

Ingredients

  • 1.50 lbSweet Potatoes(Peeled and cubed)
  • 10.00 mediumRadishes(Trimmed and halved)
  • 0.75 cupRed Lentils(Rinses and picked through)
  • 1.00 teaspoonSea Salt(For roasting)
  • 0.33 cupApple Cider Vinegar
  • 0.33 cupApple Cider(No sugar added)
  • 1.00 tablespoonFresh Sage(Chopped)
  • 2.00 teaspoonsMustard(Dijon or coarse-ground)
  • 6.00 cupsMixed Greens(Torn leaf lettuce)
  • 2.00 mediumApples(Cored, quartered, and sliced)
  • 1.00 mediumFennel(Trimmed, cored, and sliced)
  • 0.50 cupWalnuts(Chopped and toasted)

Instructions

1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Estimated time: 5 minutes

2

Toss sweet potatoes and radishes with 1/2 teaspoon salt and spread evenly on the baking sheet.

Estimated time: 5 minutes

3

Roast for 20 minutes, then stir and roast for another 10-15 minutes, or until tender and slightly browned.

Estimated time: 20 minutes

4

While vegetables roast, combine lentils, 1/4 teaspoon salt, and 2 cups water in a saucepan.

Estimated time: 5 minutes

5

Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until lentils are tender.

Estimated time: 12 minutes

6

Drain any excess liquid and let cool slightly.

Estimated time: 5 minutes

7

Whisk together remaining salt, vinegar, apple cider, sage, and mustard for the dressing.

Estimated time: 5 minutes

8

Arrange lettuce on plates.

Estimated time: 2 minutes

9

Top with lentils, roasted vegetables, apples, and fennel.

Estimated time: 5 minutes

10

Drizzle with dressing and sprinkle with walnuts.

Estimated time: 2 minutes