Roasted Vegetable and Lentil Salad with Brown Butter Vinaigrette

This a tasty fall salad that is delicious warm, served as a side or meal on it’s own. Feel free to swap out roasted veggies as you see fit.

Ingredients:

• 1lb roasted winter squash and/or carrots, and/or sweet potatoes, cut into 3/4” pieces

• 2 TBLS olive oil

• Kosher salt and black pepper

• 1 cup French green lentils or black lentils, rinsed

• ½ cup chopped fresh parsley leaves and tender stems

• 4 ounces/.25lb spinach, roughly chopped

• ½ cup crumbled goat cheese, lemons slices and pepitas (optional)

For the Brown Butter Vinaigrette

• 1 TBLS minced fresh sage leaves

• 4 TBLS unsalted butter

• 1 TBLS extra-virgin olive oil

• 2 TBLS red wine vinegar

• 1 tsp maple syrup

• 1 tsp dijon mustard

• Kosher salt and black pepper

Heat the oven to 375 degrees and set a rack in the center.

Toss squash with the olive oil and a sprinkle of salt and pepper. Spread into an even layer on a baking sheet and roast, stirring occasionally, until golden and tender, 15 to 25 minutes.

While the squash cook, add the lentils to a medium pot and cover with about 6 cups water. Salt the water generously and bring the mixture to a boil. Turn the heat down to a simmer and cook the lentils until just tender, 15 to 25 minutes. Don’t over cook - you want the lentils to have a bite and not be too mushy. Drain the lentils then return them to the pot. Cover to keep warm.

Prepare the vinaigrette: Add the sage to a small bowl. Melt the butter in a small skillet set over medium heat. (Use a pan with a light interior so you can easily see the milk solids change color.) Cook the butter a few minutes, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty.

Pour the hot browned butter and all of the toasty bits over the sage; it will crackle and foam a bit. Let the mixture sit for 1 minute to let the foam subside, then whisk in the olive oil, followed by the red wine vinegar, maple syrup and mustard. Season with salt and pepper to taste.

Add the cooked squash and spinach to the pot with the warm lentils. Pour the dressing over the top and stir gently to combine. Add the parsley, season with more salt and pepper, if desired, and toss to combine.

Transfer the mixture to a serving dish and sprinkle with goat cheese and pepitas, if using. Squeeze some fresh lemon on and serve warm.