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Fall Roasted Vegetable and Lentil Salad with Pine Nut Cream

Fall Roasted Vegetable and Lentil Salad with Pine Nut Cream
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Fall Roasted Vegetable and Lentil Salad with Pine Nut Cream is a vibrant and nourishing seasonal dish that combines the natural sweetness of roasted root vegetables with tender green lentils, all brought together by a luxuriously creamy, dairy-free pine nut sauce. This wholesome salad offers a delightful mix of textures and flavors, making it a perfect plant-based dish for a wholesome meal or elegant side, showcasing the best of fall produce.

Ingredients

Scale

Root Vegetables

  • 3 medium carrots, chopped into bite-sized pieces
  • 2 medium sweet potatoes, chopped into bite-sized pieces
  • 2 medium beets, chopped into bite-sized pieces
  • 3 cloves garlic, whole
  • 2 shallots, peeled and halved
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tsp fresh thyme leaves

Lentils

  • 1 cup green lentils, rinsed
  • Water, for cooking lentils
  • Salt, a pinch for seasoning lentils

Pine Nut Cream

  • 1/2 cup pine nuts, soaked in warm water for 20 minutes then drained
  • 2 tbsp lemon juice
  • 1 clove garlic
  • 3 tbsp olive oil
  • Pinch of salt
  • Water, as needed for blending

Garnishes and Extras

  • 2 tbsp fresh parsley, chopped
  • Additional lemon juice, for finishing (optional)
  • Toasted pine nuts, for sprinkling (optional)

Instructions

  1. Prepare the Vegetables: Preheat your oven to 400°F (200°C). Chop the carrots, sweet potatoes, and beets into bite-sized pieces. Toss them with olive oil, salt, pepper, and fresh thyme leaves. Add whole garlic cloves and halved shallots to the baking sheet. Spread everything evenly on a baking sheet and roast for 30-40 minutes until vegetables are tender and caramelized, turning halfway through for even cooking.
  2. Cook the Lentils: While the vegetables roast, rinse the green lentils thoroughly. Place them in a pot with plenty of water and simmer gently for 20-25 minutes until tender but still holding shape. Drain the lentils and season lightly with salt.
  3. Make the Pine Nut Cream: Soak pine nuts in warm water for 20 minutes, then drain. In a blender, combine soaked pine nuts, lemon juice, garlic, olive oil, and a pinch of salt. Blend until silky smooth, adding water gradually to achieve a creamy consistency that is neither too thick nor too runny.
  4. Assemble the Salad: In a large bowl, combine the roasted vegetables (remove garlic cloves if preferred) and cooked lentils. Drizzle generously with the pine nut cream and toss gently to coat everything evenly. Finish with a sprinkle of fresh parsley and an optional extra squeeze of lemon juice to brighten the flavors.

Notes

  • Cut vegetables uniformly to ensure even roasting and optimal caramelization.
  • Do not overcook lentils; they should be tender but retain their shape for texture contrast.
  • Soaking pine nuts before blending helps achieve a smoother, creamier sauce free from gritty texture.
  • Roasting garlic and shallots with the vegetables adds flavor complexity to the salad.
  • Add water gradually when blending pine nut cream to customize thickness according to preference.

Nutrition

Keywords: fall salad, roasted vegetable salad, lentil salad, pine nut cream, vegan salad, gluten free, plant-based, autumn recipe

Find it online: https://ninagourmet.com/fall-roasted-vegetable-and-lentil-salad-with-pine-nut-cream/