Roasted Root Spring Salad
with Creamy Horseradish Dressing
- ½ cup French green lentils
- 2 rainbow carrots
- 1 potato
- 2 tsp French mustard & herb blend
- ¼ cup walnuts
- 1 lemon
- 3 radishes
- 1 head frisée lettuce
- 2 oz Treeline® scallion cashew cheese
- 2 tbsp horseradish
- 1½ tsp Dijon mustard packets
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Small saucepan
- Baking sheet
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.
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.
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.
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.
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!