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servings:

You can swap any fall veggie -- brussels sprouts, turnips, or cabbage -- into this warm salad. Don't skip the celery leaves: they may seem delicate, but they pack a lot of flavor.

• 1/2 pound carrots, halved lengthwise
• 1 red onion, cut into 1-inch wedges
• 1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices
• 5 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1/2 cup dried French green lentils, rinsed
• 1 shallot, halved
• 4 teaspoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 stalk celery, thinly sliced, plus leaves

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