autumn vegetables + lentils & arugula.

4 Sep

I have a love/hate relationship with fall. I absolutely LOVE pumpkin spice lattes, butternut squash, scarves and Thanksgiving, but I really HATE the Santa Ana winds that tend to come along with it. However, since the winds have not made an appearance yet, I did get a little excited about all of the new fall recipes so I decided to make one of my favorites. The original recipe calls for brussel sprouts, but I didn’t have any on hand so therefore didn’t include them this time. It is great both ways and really just depends on your personal preference to include them or not. This recipe is super easy, super delicious and filled with fall flavors!

photo    photo


4 small carrots, halved lengthwise

3 shallots, chopped

1 butternut squash, halved/seeded/cubed

6 tbsp extra virgin olive oil

4 cloves garlic

1/2 pound of brussel sprouts, halved

1 cup Trader Joe’s already-cooked black lentils (You can, of course, cook them yourself, but this is a great time-saver)

3 tbsp apple cider vinegar

1 tbsp Dijon mustard

1/2 pound of arugula

Salt & pepper to taste


Preheat oven to 400F.

In a large bowl, combine carrots, squash, brussel sprouts, shallots and garlic. Drizzle 2 tbsp of extra virgin olive oil and season with salt and pepper. Toss to coat. Pour vegetables onto a sheet tray and roast for 30 minutes, tossing once.

Meanwhile, prepare lentils by rinsing them over a fine mesh sieve. Lay on paper towels to soak up any excess water.

Once vegetables are finished cooking, remove garlic. Peel and mash. In a small bowl, combine the mashed garlic, remaining 4 tbsp of extra virgin olive oil, apple cider vinegar, and Dijon mustard. Whisk into a vinaigrette. Toss the lentils with the vinaigrette and then fold in the arugula. Top with roasted vegetables.

Recipe adapted from The Chew

photo     photo

Buon Appétito!



One Response to “autumn vegetables + lentils & arugula.”


  1. cool running + healthy marinara. | cucinabuona - September 11, 2013

    […] 70-80% of the time anyways, but last night happened to be a Meatless Monday by accident. Dinner was autumn vegetables + lentils & arugula, sautéed broccoli slaw, roasted asparagus, quinoa with mushrooms & thyme and side salad in a […]

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