- Prep-time: / Ready In:
- Makes 16 cups
- Serving size: 4 cups
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Roasted radishes are the star ingredient in this dreamy fall-themed salad, which is hearty enough for a main meal and pretty enough for a party table. Radishes become sweet when cooked and pair beautifully with tender roasted sweet potato. Red lentils add extra staying power, apple and fennel add crunch, and a bed of leaf lettuce balances the denser ingredients. Finish with chopped walnuts (or omit them, if you like) and a drizzle of cider-mustard dressing for a crowd-pleasing salad you'll want to make again and again.
Tips
Red lentils: Be sure to check the package label for the lentils, as cook times can vary among brands.
Gluten-free version: To make this salad gluten-free, be sure to opt for a gluten-free brand of mustard.
For more inspiration, check out these tasty ideas:
Ingredients
- 1½ lb. sweet potatoes, peeled and cut into ¾-inch cubes
- 10 medium radishes, trimmed and halved
- ¾ cup dry red lentils, rinsed and picked through (see tip, recipe intro)
- 1 teaspoon sea salt
- ⅓ cup apple cider vinegar
- ⅓ cup no-sugar-added apple cider
- 1 tablespoon chopped fresh sage or thyme
- 2 teaspoons coarse-ground mustard or Dijon mustard
- 6 cups torn leaf lettuce
- 2 medium apples, cored, quartered, and thinly sliced
- 1 medium fennel bulb, trimmed, cored, and thinly sliced
- ½ cup chopped toasted walnuts
Instructions
- Preheat oven to 425°F. Line a large shallow roasting pan with parchment paper. Spread sweet potatoes and radishes evenly in pan. Cover loosely with foil; roast 15 minutes. Stir vegetables. Roast, uncovered, 15 to 20 minutes more or until just tender and starting to brown.
- Meanwhile, in a medium saucepan combine lentils, ¼ teaspoon of the salt, and 2¼ cups water. Bring to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until lentils are just tender. Drain off any excess liquid. Let cool slightly.
- For dressing, in a medium bowl whisk together the remaining ¾ teaspoon salt, the vinegar, apple cider, sage, and mustard.
- Arrange lettuce on serving plates. Top with lentils, roasted vegetables, apples, and fennel. Drizzle with dressing and sprinkle with walnuts.
Per serving (4 cups): 438 calories, 73 g carbohydrates, 15 g protein, 11 g total fat, 1 g saturated fat, 0 g cholesterol, 572 mg sodium, 15 g fiber, 21 g sugar
Note: Nutritional information is provided as an estimate only.
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