Lentil and Sweet Potato Salad
A wholesome and vibrant Sweet Potato Lentil Salad featuring roasted sweet potatoes, protein-rich lentils, kale, tangy feta, and a zesty balsamic maple mustard dressing—perfect as a nutritious meal or side dish.
Equipment
- 1 Large Baking Sheet
- 1 Medium saucepan
- 1 Chef’s knife
- 1 large mixing bowl
Ingredients
For the Salad:
- 2 medium sweet potatoes peeled (optional) and cut into 1-inch cubes
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 1 cup dry green lentils thoroughly rinsed and checked for debris
- 3 cups vegetable broth
- 1 bay leaf
- 3 cups packed kale chopped
- ⅓ cup red onion finely diced
- ½ cup feta cheese crumbled
- ½ cup dried cranberries
- 2 tablespoons fresh parsley chopped
For the Dressing:
- ¼ cup olive oil
- 2 ½ tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 teaspoons pure maple syrup
- 1 clove garlic minced
- Salt and freshly ground black pepper to taste
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Spread the sweet potato cubes evenly on a large baking sheet. Drizzle with olive oil and toss until every piece is coated. Season with salt and pepper. Arrange the cubes in a single layer without overlapping to ensure even roasting. Bake for 25 to 30 minutes, flipping halfway through, until tender and lightly caramelized.
- Cook the Lentils: While the sweet potatoes roast, place rinsed lentils in a medium saucepan with the vegetable broth and bay leaf. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for about 20-25 minutes or until lentils are tender but not mushy. Drain any excess liquid and remove the bay leaf.
- Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, and a pinch of salt and pepper. Adjust seasoning to taste.
- Assemble the Salad: In a large mixing bowl, combine the roasted sweet potatoes, cooked lentils, chopped kale, diced red onion, dried cranberries, and fresh parsley. Pour the dressing over the salad and gently toss to evenly coat all ingredients.
- Add Cheese and Serve: Sprinkle crumbled feta cheese on top of the salad just before serving. Toss lightly if desired. Serve at room temperature or chilled.
Notes
- Sweet Potato Prep: Peeling sweet potatoes is optional; leaving the skin on adds extra fiber and nutrients. Just be sure to wash them well.
- Lentil Tips: Avoid overcooking lentils to keep their shape and texture intact. If you prefer, use canned lentils—just rinse and drain them well.
- Make Ahead: This salad tastes great the next day after the flavors meld. Store in an airtight container in the refrigerator for up to 3 days.
- Dressing Variation: For a tangier kick, add a splash of lemon juice or swap maple syrup with honey.
- Serving Ideas: Pair with grilled chicken or serve as a hearty vegetarian main dish.
