Description
A delicious and healthy salad combining roasted sweet potatoes and lentils, topped with a flavorful dressing.
Ingredients
Scale
- 1½ pound sweet potatoes, peeled and cut into 1-inch or 2.5 cm cubes
- 1 can (15 ounces) lentils or 1 ⅓ cups cooked or ⅔ cup dry lentils
- 3 tablespoons parsley, chopped
- 2 tablespoons pistachio nuts, optional
- 2 ounces feta cheese or non-dairy feta, optional
- FOR THE DRESSING:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1½ tablespoons mustard (American or Dijon)
- 1 small garlic clove, grated
- 1 teaspoon cumin, ground
- 1 teaspoon paprika
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 400°F or 200°C. Peel and chop sweet potatoes into 1-inch (2.5 cm) cubes and add them to a baking tray.
- Toss with a drizzle of olive oil, 2 pinches of salt, and a pinch of black pepper and bake for 20 to 30 minutes or until fork tender.
- Drain and rinse the lentils, or cook dry lentils in lightly salted boiling water for 15 to 30 minutes or until tender.
- In a small bowl, whisk together all dressing ingredients until well combined.
- In a large bowl, add roasted sweet potatoes, lentils, dressing, and parsley, and toss until combined.
- Taste and adjust for salt before serving.
- Optionally, add pistachio nuts and feta cheese on top.
- Serve on lettuce or watercress leaves with yogurt tahini sauce or tzatziki, and warm pita bread or couscous on the side.
Notes
- For a vegan option, omit the feta cheese.
- Leftover salad can be stored in the refrigerator for a few days.
- This salad makes a great meal prep option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 5mg