CELERIAC, APPLE & LENTIL SALAD
This warming winter salad combines mustardy puy lentils with sweet, roasted celeriac, crisp matchsticks of apple, crunchy toasted hazelnuts and bitter-sweet red chicory. The dressing balances tangy red wine vinegar with maple syrup and wholegrain mustard for a bright, layered flavour. Serve it warm or at room temperature as a light lunch, a vegetarian main, or as an impressive side dish for a seasonal spread.
15
minutes
50
minutes
1
hour
5
minutes
4
servings
Ingredients
-
1
celeriac
peeled and chopped into bite-sized chunks -
few sprigs
fresh thyme -
2
tbsp
olive oil -
150
g
puy lentils -
500
ml
vegetable stock -
2
red chicory
leaves sliced in half -
1/2
red apple
chopped into matchsticks -
30
g
hazelnuts
toasted - sea salt & freshly ground black pepper
DRESSING
-
2
tbsp
red wine vinegar -
1
tbsp
maple syrup -
1
tsp
wholegrain mustard -
4
tbsp
extra virgin olive oil
Instructions
-
Preheat the oven to 180°c (fan assisted)/200°c/gas 6.
-
Combine the celeriac and thyme on a baking tray. Drizzle with the olive oil and a good pinch of salt and pepper, then roast for 45-50 minutes, or until soft all the way through.
-
Meanwhile, combine the lentils and vegetable stock in a saucepan. Bring to a simmer, cover and cook for 25-30 minutes, or until the liquid has been absorbed by the lentils. You want them tender but still with a little bite. If needed, add a splash more stock and cook a few minutes longer.
-
Make the dressing by stirring together the red wine vinegar, maple syrup, wholegrain mustard and extra virgin olive oil with a big pinch of salt and black pepper. Taste and adjust the seasoning to your preference.
-
Stir half the dressing through the warm lentils so they absorb the flavours. Arrange lentils on plates or a serving dish, then top with the roasted celeriac, red chicory, apple matchsticks and toasted hazelnuts. Finish with a crack of black pepper and a drizzle of the remaining dressing.
Tips & Variations
For extra depth, add a handful of chopped fresh parsley or flat-leaf coriander just before serving. If you prefer a nuttier dressing, swap half the olive oil for walnut oil. This salad works well warm straight from the pan or cooled to room temperature — lentils absorb the dressing as they cool, intensifying the flavours.
To make the dish heartier, serve the salad over a bed of mixed grains such as farro or black rice, or add roasted squash for sweetness and colour. If hazelnuts are not available, toasted almonds or pumpkin seeds make a good substitute.
Store any leftovers in an airtight container in the fridge for up to 3 days. The texture softens over time as the dressing soaks in; refresh the salad with a squeeze of lemon juice and a drizzle of olive oil before serving.
If you enjoyed this winter salad, try adapting the same flavours to other seasonal vegetables: roast parsnips or roasted squash pair beautifully with mustardy lentils and crisp apple for a similar dish.