Warm Lentil and Roasted Root Vegetable Salad

Prep and Roast the Vegetables

1. Preheat your oven to 200°C (390°F).
2. Cut the peeled carrots and parsnips into bite-sized 2cm cubes. Cut the red onion into slim wedges.
3. Arrange the vegetables on a large baking tray, drizzle with cooking oil, and toss with the dried thyme, salt, and black pepper.
4. Roast in the oven for 20 to 25 minutes, turning halfway through, until the root vegetables are tender and caramelized at the edges.

Prepare the Dressing and Lentils

1. While the vegetables are in the oven, whisk together the Dijon mustard, red wine vinegar, honey, and olive oil in a small bowl until smooth. Season with a pinch of salt and pepper.
2. Rinse the canned lentils thoroughly and drain well. Warm them gently in a small saucepan over low heat for 2 to 3 minutes, or microwave them for 1 minute just to take the chill off.

Assemble the Salad

1. In a large mixing bowl, combine the warm roasted vegetables and the warmed lentils.
2. Gently fold in the fresh baby spinach leaves so they wilt slightly from the residual heat.
3. Drizzle the mustard vinaigrette over the salad and toss gently to combine.
4. Portion the salad onto plates, scatter the crumbled goat cheese over the top, and serve immediately.