As we ease into cooler weather, our appetites inevitably shift to cozy, comforting meals, like cheesy casseroles and hearty stews. But just because summer's over doesn't mean we have to do away with fresh salads. This one — with lentils, radishes, roasted carrots, and a tahini dressing — is just as beautiful as it is satisfying.
When you've got a free afternoon, roast a big tray of radishes and rainbow carrots until they're caramelized and tender. Toss them with cooked French lentils, thinly sliced raw radishes and red onion, and roasted garlic. Drizzle generously with a simple tahini-lemon dressing, and marvel at the gorgeous salad you just prepared.
This salad is perfect as a main dish for lunch or dinner; it would even be great as a side for — gasp! — Thanksgiving. (Yes, I know it's only October, but it pays to think ahead.)
→ Get the Recipe: Roasted Carrot Lentil Salad with Tahini Dressing from Blogging over Thyme