Hello all,

I’m back with a variation of an oldie. I shared a similar version of this recipe a couple of years ago featuring spring vegetables and a few other tweaks. It’s an easy salad to make for a crowd since you can prepare all components ahead of time and toss them together right before serving. Load your baking sheets with all kind of vegetables and let the oven do the work for you.

On another note, my book Cannelle et Vanille Bakes Simple is turning one. Everyday many of you message me on Instagram about your results and how the book has changed your baking game (and even life!). I want you to know that I am so touched by all these interactions and nothing makes me happier than to help you troubleshoot, simply admire what you have created, and let’s not forget, how much I learn from your experiments. Reciprocity at work! So if you haven't yet done so, do pick up a copy for yourself or gifts because I put my heart and soul into it and your support allows me to continue to work on new recipes (in book world but also here).

I leave you now. Headed to the Basque Country to visit family.

Be well. Sending love.

xo- Aran

Roasted Vegetable Salad with Lentils and Pine Nut Cream

This is a hardy salad that can be served on its own as a main course, but also as a side for a meat roast. It’s complex in all its textures but simple to put together. I recommend doubling the pine nut cream, which lasts a week in the refrigerator, so you have some extra in the refrigerator to use for other salads or serve alongside eggs and crudité. 

A few notes about the recipe:

- If you don’t like cilantro, you can use a combination of dill and parsley for the cream. 

- To cook lentils, combine 1 cup (200 g) lentils in 3 cups (675 g) of salted boiling water. Cook for 15 minutes, then drain and set aside. The lentils should be al dente. 

- You can also replace the lentils with canned cannellini beans or chickpeas.

- You can use any hearty vegetables here: winter squash, potatoes, beets, celery root, carrots, sunchokes, sweet potatoes, fennel, Brussels sprouts, cauliflower, broccolini, and so many more.

- The salad can be served warm or at room temperature and all components can be prepared ahead of time and toss together right before serving. 

Serves 4 

For the pine nut cream

1/2 cup (75 g) pine nuts

1/4 cup cilantro leaves

3 to 4 tablespoons water

3 tablespoons freshly-squeezed lemon juice

1 tablespoon olive oil

3/4 teaspoons kosher salt

1. Combine all ingredients in a blender and puree until smooth and a bit chunky. Set aside.

For the roasted vegetable and lentil salad

1 1/2 cups cooked lentils (see headnote for cooking)

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 tablespoon whole-grain mustard

1 1/2 teaspoons kosher salt

1 teaspoon coriander seeds (optional)

1 teaspoon dried thyme

1/2 teaspoon freshly-ground black pepper

1 medium (600 g) delicate squash, cut in half lengthwise and then cut into 1/2-inch half circles (you can remove seeds or leave them)

1 pound (450 g) baby yellow potatoes, cut in half

3 medium (325 g) yellow beets, stems removed, peeled and cut into 1-inch pieces

1. Preheat oven to 400F. In a small bowl, whisk together the olive oil, mustard, salt, coriander seeds, thyme, and black pepper. Transfer all the vegetables to a large rimmed baking sheet and drizzle the olive oil mixture on top. Toss the vegetables together with oil. They should feel nicely coated with the mixture (add more if needed). Make sure the vegetables are not overlapping and they are spread so they can get evenly caramelized. Bake the vegetables for 30 minutes, or until they are a deep color. If you have left the squash seeds on, make sure these are deeply caramelized. They will be crunchy and chewy when you bite into them.

2. Assemble the salad. Spread some of the cream on a large platter. Top with roasted vegetables and cooked lentils. Drizzle more cream on top and a bit of olive oil. Serve immediately.