By Melissa Clark
Updated Oct. 17, 2023
- Total Time
- 1 hour 30 minutes
- Rating
- 5(1,630)
- Notes
- Read community notes
This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables. It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish. For the maximum visual impact, use both golden and red beets. Vegetarians can feel free to leave out the bacon. Leftovers will keep for at least five days, though try to pack it up without the radicchio, which gets soggy in the fridge.
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Ingredients
Yield:10 to 12 servings
- 1small whole acorn squash, peeled if desired, halved, seeded and diced into ½-inch pieces
- 2medium carrots, peeled and diced into ½-inch pieces
- 1medium celeriac, peeled and diced into ½-inch pieces
- 3small beets, peeled and diced into ½-inch pieces
- 2tablespoons extra-virgin olive oil
- ½teaspoon salt
- 2sprigs thyme
- 1sprig rosemary, cut in half
- 4slices (4 ounces) bacon, cut into 1-inch pieces (optional)
- 2cups brown or green lentils
- 2garlic cloves, smashed and peeled
- 1bay leaf
- 1½teaspoons kosher salt, more to taste
- ½teaspoon black pepper
- ¼cup sherry vinegar, more to taste
- 2teaspoons Dijon mustard
- ½teaspoon salt
- ½cup extra-virgin olive oil, more as needed
- 2heads radicchio, sliced
- 2scallions, thinly sliced (whites and greens)
- Parsley, roughly chopped, for garnish
- Flaky sea salt, to taste
- Cracked black pepper, to taste
- 1tangerine, halved and seeded
For the Lentil Salad
For the Sherry Vinaigrette
For Serving
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
288 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 10 grams protein; 354 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
Step
2
In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
Step
3
In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
Step
4
Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
Step
5
Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.
Ratings
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out of 5
1,630
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Cooking Notes
Robin
I made half of the lentils but a full recipe of the vegetables and was pleased with the proportion. Doubled the dressing to have leftovers. Next time would use balsamic. Sherry vinegar seemed too muddy with the lentils. I used French lentils and would recommend. Also used Meyer lemons and blood oranges instead of the tangerine. I would recommend using more citrus. A next time for me is to add some zest to the lentil salad mix. Very satisfying as a main course.
Me
No need to peel a squash. Once roasted, the peels of acorn, butternut and similar winter squashes are soft and delicious (think of apple peels).
Jeanie Cass
Also skipped the bacon. Have made it twice, once with sherry vinegar, once with balsamic vinegar. I prefer the balsamic. Tangerine makes the flavors pop! A hit with my crowd!
Courtney
I'm always a sucker for a new lentil recipe, and this one's a keeper. I've made it many times and used whatever root vegetables and bitter greens I've had on hand, and the results are always great. I've also tried it with several different kinds of lentils, and beluga are probably best. It tastes best to me the day after, cold! Just need another squeeze of lemon or splash of vinegar. Yum.
Lizzy
Made this for thanksgiving and everyone was so happy to have something fresh and (relatively) light in addition to all of the rich holiday dishes. Next time I'd probably include even more roasted vegetables, and substitute delicata for acorn squash because it was SUCH A PAIN TO PEEL.
Sharon
I had no beets, only their greens. Substituted smoked paprika for bacon. I will cheerfully eat this all week. Thank you.
tundra
This was excellent and beautiful. I used butternut squash, I think it has a deeper flavor than acorn. Also, I live in a smaller town, so could not find decent radicchio, and one night I used romaine instead, another night, arugula. I plan to bring this one to a potluck.
Cheryle
LOVED THIS!
I left out the bacon, and used nearly 1/2 cup of parsley -- mixed it with the radicchio to make it more like a salad. In one of the editions, I added some firm feta cheese for saltiness. So earthy and good.
Gael C
I LOVE this dish! I have prepared it a couple of times and always find it interesting. I'm not a great fan of sherry vinegar so I use a really good balsamic or I make a citrus vinaigrette. This is a keeper.
Ray
This was an absolute hit with my family. I also skipped the bacon. There was quite a bit of it when I first made it. It did get more flavorful as the week went on. Excellent recipe!!
Bunnee
This was so good. I subbed sweet potatoes, fennel, didn't peel the acorn squash. Be sure to line the roasting pan with foil to simplify clean-up. My husband had thirds - no leftovers!
Steph
A wonderful dish, even when skipping the bacon. Works great warm as a meal, or cold the next day for lunch. But just to warn, this recipe yields a MASSIVE amount.
Suzanne
This was very good. I layered the various groups instead of mixing them up. Laid down the radicchio, the the lentils, and then the roasted veggies, with the parsley scattered over all. Visually appealing. Meyer lemon and tangerine. If you can get green garlic, I would add that as well, super tasty. Don’t over cook the lentils!
Mary
This was excellent. I used delicata squash, because that's what I had, but I think any winter squash would be fine. I also intend to use French lentils next time, now that I've finally been able to find them. It was great both as a warm dish when I made it, and cold as leftovers.
Kirsten
This is really nutritious and a good choice for a hearty vegan entree (sans bacon) or to have on hand for easy lunches throughout the week. That said, if you're making it for a party, don't do it the day before as the colors bleed and the lentils turn a little dull and mushy. If you leave out the bacon, try replacing with toasted walnuts. The salad is missing walnuts.
Laura
Loved this, and it was a hit with dinner guests. I know lentils play a starring role but I made an additional version with short grain brown rice. Used squash and carrots and scattered pistachios and bits of blood orange on top. The jewel colors were stunning!
Nini
I love this recipe. Usually make it with roasted root veggies, any kind.I do not do the radicchio , just add veggies, to lentils, dressing and scallions, feta cheese, the tangerine is a must.
next time
Double the dressing. Use balsamic vinegar
S
This recipe is amazing! I left out the bacon and substituted kohlrabi for the celeriac as it's what I had on hand. I will absolutely make this again and again. I'll be bringing this to my family's Thanksgiving dinner this year.
CKE
Excellent and very versatile! I didn’t have all of the ingredients on hand but my modifications based on previous comments worked out wonderfully. Balsamic instead of sherry vinegar, celery instead of celeriac, lemon juice instead of tangerine. Added bell pepper and sautéed shallot. Simply slice the squash into half moons and bake. Don’t skip the bacon! Drizzle good olive oil. This is a truly delicious meal.
EmilyD
"Mom this is SO GOOD. We should make this all the time" - my 13yoI omitted the bacon and had to sub our the celeric but really, any rootie veggies would work well.
Delicious Winter Salad
I substituted parsnips for the beets -- I'm the only beet eater in the family. I also "cheated" and bought pre-steamed lentils and it was still terrific.
Leslie
I loved the salad. Made it with a fruity balsamic, which was quite good. Like others I would up the citrus a bit.
Kristen
Outrageously delicious. Can’t believe I never added bacon to roasted veggies before - so so so good!!!
Debnev
Lovely winter salad. i served it warm, sprinkled with bits of goat cheese on top.I should mention that I found the veggie roasting time to be way too long. After a half hour, mine were perfect. Any more and they'd have burned, I think.
Nercon5
This recipe is a fabulous template- I used rutabaga, turnip, sweet potato, and carrot, as beets were outrageously priced, and squash looked desiccated. Also substituted honey for tangerine, which I’d encourage others who forget to buy tangerine to do. I feel so nourished!
Eva
Is this meant to be eaten warm or cold or either?
Rebecca S.
Fantastic as written! Serve on Thanksgiving or any chilly evening. Tangerine juice was a happy, bright addition.Having taken it, I disagree with the advice of others to sub balsamic for sherry vinegar. The sweetness of the root veg and the earthiness of the lentils really want the extra spike of acidity from the sherry vinegar. I'll stick with the recipe next time.
jaco
Followed the recipe to a T and it was delicious. Shared it at a pot luck lunch in the park!
Susie
Wow, how delicious. I opened up that delightful package of cooked lentils from Trader Joe’s, saved some time there by heating them up with the bay leaves and dressing. Yum. I used delicata squash, and you’re right, all the root veggies work. I put the parsley, scallions, and beet greens in the food processor to cover the top. It’s so fun to put the whole thing on a magnificent platter. Sherry vinegar, I love you! Citrus zest at the end, even a Buddha’s Hand!
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