Warm Roasted Winter Veg and Lentil Salad with Roasted Garlic Vinaigrette

A simple, yet hearty, meal worthy salad filled with seasonal veggies + protein and fibre rich lentils.
And the creamy roasted garlic vinaigrette is divine!

For veggies I used radicchio, Brussels sprouts and red onions.
If you dislike radicchio feel free to substitute it for another winter veg you do enjoy.
Other winter veg that would be good in here: delicata squash, cabbage, beets, carrots, cauliflower, broccoli

For The Recipe

Ingredients:
1 cup lentils dry, green or black
1 small head radicchio, cored and cut into 6 wedges and then cut each wedge in half - roughly bite sized (if you don’t like radicchio sub for one head of cauliflower or another veg you do like)
2 cups Brussels sprouts, cut in half
1 med red onion sliced into bite sized cubes
4-5 garlic cloves with peel attached
2 tbsp avocado or cold pressed olive oil
salt and pepper

Dressing:
roasted garlic from above
1/4 c chopped parsley
1/4 c cold pressed olive oil
1/4 c red wine or balsamic vinegar
1 tbsp grainy dijon mustard
salt and pepper to taste

Method:

Preheat oven to 375f

Chop your veg into bite size pieces, toss in a light drizzle of avocado oil with whole unpeeled garlic, sprinkle with sea salt and pepper, spread evenly over a baking sheet, roast in middle oven rack.
*You will need to remove garlic after it is just fork tender (only about 15 min) it can burn quickly so watch out. Continue roasting remaining veggies until crisp at the edges but fork tender or cooked to your liking, about an additional 10-20 min.

While veggies roast, cook lentils separately. Rinse them well, cover with water (2.5 cup) in a small sauce pan with a lid and bring to a boil, lower heat to a simmer until they become soft but still hold their shape (about 15- 20 min) once cooked, drain water.

After your garlic is cooled enough, press the cloves out of the peel into a blender to make dressing. Add chopped parsley, cold pressed olive oil, vinegar, dijon mustard and a pinch of salt and pepper or to taste. Blend until smooth. (you can use an immersion blender here or a regular blender or bullet)

Allow veggies and lentils to cool down, just enough to handle.

Toss your drained lentils, veggies and dressing together in a large bowl until well coated.
Serve warm.
Leftovers will keep refrigerated for 4-5 days.
Typically I will eat leftovers cold but the fresh salad as warm!

Enjoy!