Warm Lentil Salad with Spinach, Goat Cheese, and Roasted Roots

1 pound root vegetable of your choice, cut into ½-inch chunks (beets, radish, potatoes, etc.)

1–2 tablespoons extra-virgin olive oil

½ teaspoon salt

¼–½ pound spinach, roughly chopped

2 cloves garlic, minced

1 cup french lentils

1 bay leaf

¾ teaspoon kosher salt

½ teaspoon black pepper

½ cup walnuts, toasted and chopped

3 scallions, sliced neatly

2–4 ounces goat cheese

For the dressing:

¼ cup red wine vinegar

2 teaspoons dijon mustard

1/8 teaspoon black pepper

½ teaspoon salt

⅓ cup olive oil

Heat oven to 400°F. Spread vegetables in a single layer on a rimmed baking sheet and toss with olive oil and salt. Roast until vegetables are tender and starting to brown, 25–35 minutes, stirring occasionally. Remove from oven and add the spinach and minced garlic to the baking sheets with the vegetables. Stir and return to the oven for about 5 minutes, until spinach is wilted. Remove vegetables from oven and set aside.

Meanwhile, in a large pot, combine lentils, 3 cups water, 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 but still hold their shape. Drain the lentils, remove the bay leaf, and set aside.

In a small bowl, whisk together red wine vinegar, mustard, pepper, and salt. Whisk in olive oil until well combined. 

Toss the warm lentils with the dressing, roasted vegetables, and toasted walnuts.  Sprinkle with scallions and chunks of goat cheese. Serve warm or at room temperature.