Roasted Root Spring Salad with Creamy Horseradish Dressing

Roasted Root Spring Salad

with Creamy Horseradish Dressing

GET RECIPES DELIVERED
dinner

Dinner Root Vegetables Nuts Leafy Greens Beans/Legumes Salad American High-Protein Gluten-Free Summer Recipes Spring Recipes Quick and Easy Fall Recipes Comfort Foods
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
530
FAT
21g
CARBOHYDRATES
77g
PROTEIN
21g

MAIN INGREDIENTS

  1. ½ cup French green lentils
  2. 2 rainbow carrots
  3. 1 potato
  4. 2 tsp French mustard & herb blend
  5. ¼ cup walnuts
  6. 1 lemon
  7. 3 radishes
  8. 1 head frisée lettuce
  9. 2 oz Treeline® scallion cashew cheese
  10. 2 tbsp horseradish
  11. 1½ tsp Dijon mustard packets
  12. 1 tbsp + 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Small saucepan
  • Baking sheet

INSTRUCTIONS

1
Cook the lentils
Preheat oven to 425°F. Add the French lentils, 1¾ cups water, and a pinch of salt to a small saucepan over high heat. Bring lentils to a boil, reduce heat to low, and simmer until tender, about 20 to 25 minutes. Drain any remaining water.
2
Roast the root vegetables
Peel and slice the carrots. Peel and dice the potato. Add the sliced carrots to one side of a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Add the diced potato to the other side of baking sheet and toss with French and mustard herb blend, 1 tbsp vegetable oil, and a pinch of salt and pepper. Roast until the potatoes are fork tender and brown, about 20 to 25 minutes.
3
Prepare the salad
Halve the lemon. Roughly chop the walnuts. Thinly sliced the radishes. Trim and roughly chop the frisee. Add the juice from just half the lemon, sliced radishes, chopped frisee and pinch of salt and pepper to a large bowl and toss.
4
Make the horseradish dressing
In a small bowl combine the juice from the remaining lemon, scallion cashew cheese, horseradish, Dijon mustard, and 1 tbsp olive oil. Mix the horseradish dressing well.
5
Serve
Divide the French lentils between large bowls. Top with the frisee salad, roasted root vegetables, and sliced radishes. Sprinkle with walnuts and drizzle with horseradish dressing. Bon Appétit!