French Lentil & Roasted Vegetable Salad with Creamy Tahini Dressing

French Lentil & Roasted Vegetable Salad with Creamy Tahini Dressing

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Ingredients

  • 1 cup french lentils
  • 2 cups water
  • 1 medium delicata squash
  • 3 roma tomatoes, cut into eighths
  • 2 portobello mushroom caps, gills removed and cut into 1-inch pieces
  • 2 leeks, washed, halved lengthwise, and thinly sliced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • black pepper
  • 8 cups arugula
  • 1 batch tahini vinaigrette (see recipe below)

Ingredients

  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1-2 tablespoons water or more as needed to thin the dressing
  • ¼ teaspoon sea salt
  • black pepper to taste
Read the whole recipe on Blissful Basil