Lentil Salad with Fennel

1 Preheat the oven to 400 F.
2 Peel and dice the beets and sweet potatoes into 1" pieces. Add them to a sheet pan and toss with 2 tbsp of olive oil and a pinch of salt.
3 Bake for 35-40 minutes, flipping halfway through.
4 While that bakes, thinly slice your fennel bulb using a sharp knife or mandolin.
5 Add the lentils to a salad bowl with the shaved fennel, roasted sweet potatoes & beets, chopped herbs and pumpkin seeds.
6 Prepare the dressing on the side. Combine the olive oil, dijon, maple, vinegar, and salt & pepper together in a jar or small bowl.
7 Pour over the salad and toss together. Adjust salt to taste.
8 Serve as is or with crumbled feta or goat cheese.
9 Leftovers can be refrigerated for up to 4 days.