Geoffrey Zakarian's Lentil Salad with Mushrooms and Apples | The Kitchen

This recipe takes the word "salad" to a whoooole new level. #TheKitchen, Saturdays at 11a|10c Get the recipe ▶ http://foodtv.com/3mAb9pJ Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lentil Salad with Mushrooms and Apples RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 1 hr 10 min Active: 35 min Yield: 6 to 8 servings Ingredients Kosher salt and freshly ground black pepper 2 cups red lentils or orange dal 1 cup butternut squash, peeled, seeded and cut into 1/2-inch dice 1/2 cup extra-virgin olive oil 8 fresh sage leaves, chopped 8 ounces oyster mushrooms, broken into pieces 1/2 cup walnuts, chopped 2 tablespoons Dijon mustard 2 tablespoons white wine vinegar 1/2 cup fresh parsley leaves, chopped 8 radishes, thinly sliced 1 apple (unpeeled), cut into 3/4-inch dice Directions Preheat the oven to 425 degrees F. Line a sheet tray with parchment paper. Bring a large saucepan of water to a boil. Season with salt and add the lentils. Cook until just tender, 10 to 12 minutes. Drain and transfer to a large bowl to let cool to room temperature. Meanwhile, spread the squash in a single layer on the prepared sheet tray. Sprinkle with salt, drizzle with 2 tablespoons olive oil, and sprinkle with pepper and the sage. Roast the squash until it begins to brown, 15 to 20 minutes. Toss the mushrooms in a bowl with 2 tablespoons oil and salt and pepper to taste. Add the mushrooms to the squash and roast until the squash is tender, about 10 minutes longer. Toss in the walnuts and continue to cook to toast the walnuts, another 3 to 4 minutes. Whisk together the mustard, vinegar, salt and pepper to taste and the remaining 1/4 cup olive oil in a small bowl. Set aside. Add the squash, mushrooms and walnuts, parsley, radishes, apples and vinaigrette to the bowl of lentils and toss to coat evenly. Serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GeoffreyZakarian #Lentil #Salad #TheKitchen #FoodNetwork Geoffrey Zakarian's Lentil Salad with Mushrooms and Apples | The Kitchen | Food Network https://www.youtube.com/watch?v=bJTeNuq9MCM&feature=youtu.be