Shafer Recipes

Beluga Lentils and Arugula Winter Salad


Prepare Pumpkin Seed crunch (see below). Set aside. (Can be prepared a day ahead.)

Place lentils in boiling water. Cover. Turn heat to a simmer and continue to cook until just cooked al dente, about 20 minutes. Drain lentils and spread them out on a baking sheet to cool. Once cool, they can be refrigerated until needed. (Can be prepared a day ahead.) 

Preheat oven to 400˚F. Place beets into glass baking dish. Drizzle 1 teaspoon olive oil over the beets and toss gently to coat. Cover the pan with aluminum foil and bake for 45-minutes, or until tender. Cool to room temperature.

Meanwhile, toss the squash with remaining 1 teaspoon olive oil, place on sheet pan and roast on the lower rack of the oven until just tender, about 20 minutes. Cool to room temperature.

In a large bowl, toss together the roasted beets, squash, apple, and radishes.  Drizzle a scant amount of vinaigrette into the bowl and toss again gently. 

In a separate bowl, toss together arugula, beet greens, parsley leaves and thyme.  Drizzle a scant amount of vinaigrette around the outside of the bowl. Toss.


Whisk together lemon juice, vinegar, oil, shallot, and mustard. Add salt and pepper to taste.

Pumpkin Seed Crunch

Preheat oven to 300˚F. Rinse and drain pumpkin seeds. In a small bowl, toss pumpkin seeds with oil. Spread in a single layer on a rimmed baking sheet. Roast until almost dry, about 10 minutes.

Meanwhile, mix cinnamon, allspice, salt, and cayenne in a medium bowl. Move roast pumpkin seeds into a separate bowl, drizzle maple syrup, and stir with a wooden spoon. Sprinkle spice mixture into bowl and toss to coat. Return pumpkin seeds to baking sheet and roast until dry, about 10-15 minutes. Set aside to let cool completely.


Place greens on salad plate. Sprinkle with lentils. Spoon beet mixture over the top. Garnish with Pumpkin Seed Crunch. Enjoy!

In Your Glass

With its hearty winter flavors, this salad lends itself well to a wide-open field of great white wine partners. Doug and I have enjoyed it with a nice, crisp Spanish Albariño and on other occasions have reached for Shafer’s lush Red Shoulder Ranch Chardonnay that has a wonderful minerality, which also greatly compliments the salad’s earthy richness.