Is it really Fall already?
As the weather cools, new seasonal vegetables are popping up at our Farmer's Markets and supermarkets.
Chef Ellie Espo has a high protein lentil salad that captures this brisk Fall season.
Autumn Lentil Salad
Ingredients 4 Generous servings
½ lb of cooked lentils
1small butternut squash, cubed
1 fennel bulb, large cubes
2 cups red seedless grapes ,halved
6 strips of cooked bacon
½ red onion, diced
2 Tbls of chopped Italian parsley
1 oranges
Dressing
Juice of 1 orange and its rind
½ cup olive oil
¼ cup balsamic vinegar
salt and pepper
Method
Coat the butternut squasn with olive oil and
Salt and pepper.
Do the same with the fennel and roast on separate
baking sheets
For about 30 minutes at 375 degrees.
Coat the grapes with oilive oil and salt and pepper,
then roast on a baking sheet for about 20 minutes.
Add the roasted ingredients to the lentils.
Add red onion,parsley and bacon
Season with salt and pepper
Method for dressing
Place the grated orange rind in small bowl
Squeeze the orange over the rind.
Season with salt
Add balsamic vinegar then drizzle in olive oil
while wisking.
Pour the dressing over the lentil salad and correct the
seasoning..
