Fall Roasted Vegetable Salad with Spinach & Raspberry Chipotle Vinaigrette

Fall Roasted Vegetable Salad

with Spinach & Raspberry Chipotle Vinaigrette

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French or Le Puy lentils are known for their mild, floral flavor. These tender gems get tossed into a bed of fresh baby spinach, and the goal is to wilt it ever so slightly. The roasted vegetables are a hearty addition, but we think the raspberry chipotle vinaigrette really pulls it all together while adding just a touch of spice.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
490
FAT
8g
CARBOHYDRATES
82g
PROTEIN
23g

MAIN INGREDIENTS

  1. ¾ cup Le Puy lentils
  2. 1 golden beet
  3. 1 carrot
  4. 8 oz parsnips
  5. 2 radishes
  6. ½ cup walnuts
  7. ¼ tsp chipotle morita powder
  8. 1 tbsp raspberry preserves
  9. 2 tbsp champagne vinegar
  10. 6 oz baby spinach
  11. 3 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition.
Allergens: tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet
  • Small skillet

INSTRUCTIONS

1
Cook the lentils
Vegan_Fall_Salad_Step-1
Preheat oven to 400°F. Combine the Le Puy lentils and 1 ½ cups water in a small saucepan and bring to a boil. Cover, reduce heat to low, and simmer until the lentils are tender and all of the water is absorbed, about 15 to 20 minutes.
2
Roast the vegetables
Vegan_Fall_Salad_Step-2
Peel and cut the golden beet into ½ inch thick wedges. Peel and chop the carrot into rounds. Peel and chop the parsnips into rounds. Halve the radishes. Transfer the vegetables to a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until browned and crisp in places, about 18 to 22 minutes.
3
Toast the nuts
Vegan_Fall_Salad_Step-3
Place a small skillet over medium heat and add the walnuts. Toast, shaking the pan frequently, until fragrant, about 3 to 4 minutes.
4
Make the vinaigrette
Vegan_Fall_Salad_Step-4
Combine the raspberry preserves, champagne vinegar, a pinch of salt and pepper, and as much of the chipotle morita powder as you’d like in a medium bowl. Whisk well while drizzling in 2 tbsp vegetable oil. Taste the raspberry chipotle vinaigrette and adjust seasoning with salt.
5
Dress the salad
Vegan_Fall_Salad_Step-5
Add ¼ tsp salt to the cooked lentils and stir to combine. Add the baby spinach and cooked lentils to a large bowl. Drizzle with half the raspberry chipotle vinaigrette and toss well to combine.
6
Serve
Vegan_Fall_Salad_Step-6
Divide the warm spinach and lentil salad between large plates and top with the roasted vegetables and toasted walnuts. Drizzle with any remaining raspberry chipotle vinaigrette.