Lentil Sweet Potato Salad
A vibrant and nutritious salad featuring roasted sweet potatoes and protein-packed lentils, perfect for a healthy lunch or dinner.
Ingredients
For the Salad
- 1.5 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1 can (15 ounces) of lentils or 1⅓ cups of cooked lentils, or ⅔ cup dry lentils Canned lentils save time; dry lentils need cooking.
- 3 tablespoons of fresh parsley, chopped
- 2 tablespoons of pistachio nuts Optional for a crunchy element.
- 2 ounces of feta cheese or non-dairy feta Optional for a creamy texture.
For the Dressing
- 3 tablespoons of extra virgin olive oil Rich and fragrant.
- 2 tablespoons of fresh lemon juice Zesty and refreshing.
- 1.5 tablespoons of mustard American or Dijon, for a hint of tang.
- 1 small clove of garlic, grated Aromatic and savory.
- 1 teaspoon of ground cumin Warm and earthy.
- 1 teaspoon of paprika Smoky and vibrant.
- 0.5 teaspoon of salt To enhance flavors.
- 0.125 teaspoon of black pepper For a touch of heat.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel and chop the sweet potatoes into 1-inch cubes. Spread them evenly across a baking tray.
Roasting
- Drizzle olive oil over the sweet potatoes and sprinkle with salt and pepper. Toss to coat them evenly.
- Roast in the oven for 20-30 minutes, or until fork-tender and golden.
Lentils Preparation
- If using canned lentils, drain and rinse under cold water. For dry lentils, boil in salted water until tender, then drain.
Dressing
- In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, mustard, garlic, cumin, paprika, salt, and pepper.
Combine and Serve
- In a large bowl, combine the roasted sweet potatoes and lentils. Pour over the dressing and gently toss in the fresh parsley.
- Taste the salad and adjust seasoning. Optionally, crumble in pistachios and feta cheese.
- Serve on a bed of lettuce or watercress.
Notes
Meal prep friendly, stores well for up to three days. Customize the dressing with herbs like dill or mint.