Sweet Potato Lentil Salad

4.82 from 27 votes

Recipe from Two Peas and Their Pod

Sweet Potato Lentil Salad- this hearty and healthy salad is made with roasted sweet potatoes, lentils, kale, feta cheese, red onion, dried cranberries, and finished with a balsamic maple mustard dressing. The ultimate fall salad!

Prep Time15

Cook Time30

Total Time45

Course: Salad

Cuisine: American

Keyword: salad

Servings:

Calories: 265kcal

Ingredients

For the salad:

2 medium sweet potatoes, cut into cubes (peel if you want)
1 tablespoon olive oil
Kosher salt and black pepper, to taste
1 cup uncooked green lentils, rinsed well and picked over
3 cups vegetable broth
1 bay leaf
3 cups packed chopped kale
1/3 cup diced red onion
1/2 cup crumbled feta cheese
1/2 cup dried cranberries
2 tablespoons chopped fresh parsley

For the Dressing:

1/4 cup olive oil
2 1/2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 teaspoons pure maple syrup
1 clove garlic, minced
Kosher salt and black pepper, to taste

Instructions

Preheat the oven to 400 degrees.
Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until well coated. Make sure they are in an even layer and not touching. Season with salt and pepper, to taste. Roast for 25 to 30 minutes, or until tender, flipping halfway through with a spatula.
While the potatoes are roasting, cook the lentils. In a large saucepan, combine the lentils, water or broth, and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.
In a large bowl combine the cooked lentils and sweet potatoes. Add the kale, red onion, feta cheese, cranberries, and parsley.
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, and garlic. Season with salt and pepper, to taste.
Pour the dressing over the salad and toss well. Serve immediately.

Notes

You can add pepitas, walnuts, or pecans. If you don't like kale, you can use spinach or arugula. Omit the feta cheese if you need the salad to be vegan or dairy free.

Nutrition