Lentil Salad with Roasted Vegetables

1. Roast the Vegetables

Preheat your oven to 400 degrees. Toss acorn squash, carrots, celeriac, and beets with two tablespoons of extra-virgin olive oil and a half teaspoon of salt. Add thyme and rosemary sprigs. Spread these on rimmed baking pans covered with foil and roast for 25 minutes.

2. Cook the Lentils

Rinse two cups of brown or green lentils and put them in a large pot with enough water to cover them by a few inches. Add two smashed garlic cloves, a bay leaf, one and a half teaspoons of kosher salt, and a bit of black pepper. Bring to a simmer and cook for about 20-30 minutes until they retain a slight bite.

3. Prepare the Vinaigrette

Whisk together a quarter cup of sherry vinegar, two teaspoons of Dijon mustard, and another half teaspoon of salt. Gradually stream in half a cup of extra-virgin olive oil while whisking to create an emulsion.

4. Dress the Lentils

While the lentils are still warm, toss them with half of the sherry vinaigrette, allowing them to soak up the flavors.

5. Toss the Radicchio

Slice two heads of radicchio and gently toss them in the remaining vinaigrette.

6. Assemble the Salad

Mix the dressed lentils and roasted vegetables on a serving platter. Sprinkle thinly sliced scallions and roughly chopped parsley over the top. Finish with a seasoning of flaky sea salt and cracked black pepper. Squeeze the juice of a tangerine over everything and drizzle with a bit more olive oil if needed.