Looking for a hearty, nutritious meal that’s perfect for any season? This Sweet Potato and Lentil Salad combines warm, earthy flavors with fresh, crisp elements to create a satisfying dish that works as both a main course or side. I love how this recipe brings together the natural sweetness of roasted sweet potatoes with protein-packed lentils, creating a balanced meal that’s both healthy and delicious.
Ingredients
- 2 large sweet potatoes, cut into 1-inch cubes
- 1 cup green or brown lentils, rinsed
- 1 red onion, finely sliced
- 2 cups fresh baby spinach
- 1/2 cup crumbled feta cheese (optional)
- 1/3 cup pumpkin seeds
- For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
- While the sweet potatoes roast, combine lentils with 3 cups of water in a pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain and let cool slightly.
- Prepare the dressing by whisking together olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper.
- In a large bowl, combine the roasted sweet potatoes, cooked lentils, sliced red onion, and baby spinach.
- Pour the dressing over the salad and toss gently to combine.
- Top with crumbled feta and pumpkin seeds before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Recipe Notes
- Make sure not to overcook the lentils – they should maintain their shape and have a slight bite to them.
- You can prepare the sweet potatoes and lentils ahead of time and assemble the salad just before serving.
- For a vegan version, simply omit the feta cheese or replace it with your favorite plant-based alternative.
- This Sweet Potato and Lentil Salad can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To add more protein, consider including grilled chicken or chickpeas.
- The dressing can be made in advance and stored separately for up to a week.
Sweet Potato and Lentil Salad
This Sweet Potato and Lentil Salad combines warm, earthy flavors with fresh, crisp elements to create a satisfying dish that works as both a main course or side. I love how this recipe brings together the natural sweetness of roasted sweet potatoes with protein-packed lentils, creating a balanced meal that's both healthy and delicious.
Ingredients
- 2 large sweet potatoes cut into 1-inch cubes
- 1 cup green or brown lentils rinsed
- 1 red onion finely sliced
- 2 cups fresh baby spinach
- 1/2 cup crumbled feta cheese optional
- 1/3 cup pumpkin seeds
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
- While the sweet potatoes roast, combine lentils with 3 cups of water in a pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain and let cool slightly.
- Prepare the dressing by whisking together olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper.
- In a large bowl, combine the roasted sweet potatoes, cooked lentils, sliced red onion, and baby spinach.
- Pour the dressing over the salad and toss gently to combine.
- Top with crumbled feta and pumpkin seeds before serving.
