As summer starts to wind down, I find myself naturally reaching for meals that feel a little more substantial. Crisp salads still have their place, but there’s something really satisfying about a bowl of warm roasted vegetables, hearty grains, lentils and creamy dressings.

These three recipes are perfect for that in-between season. They’re packed with vegetables and plant-based ingredients, but they’re also easy to customize with your favorite protein if you want to turn them into a more complete meal.

And you don't need lettuce to make a great salad.