Roasted Sweet Potato Lentil Salad

Name: Roasted Sweet Potato Lentil Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 Servings
Ingredients: 2 pounds sweet potatoes or yams; oil; salt and pepper; ½ cup dry lentils; 1 red bell pepper; 1 to 2 to 2 large handfuls fresh spinach; 2 ribs celery; crumbled feta; 2 tablespoons red wine vinegar; 2 tablespoons olive oil; ¼ teaspoon ground cumin; ¼ teaspoon paprika; ¼ teaspoon salt

User Reviews

4.8

165 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
8 Servings
Course
Salad
Cuisine
American

Roasted Sweet Potato Lentil Salad

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

Salad:

2 pounds sweet potatoes or yams about 3 medium
oil avocado, olive, grapeseed, etc
salt and pepper
½ cup dry lentils prepared (see note)
1 red bell pepper seeded, cored and chopped small
1 to 2 to 2 large handfuls fresh spinach torn into pieces
2 ribs celery chopped small
crumbled feta optional but delicious

Dressing:

2 tablespoons red wine vinegar
2 tablespoons olive oil grapeseed oil, or avocado oil
¼ teaspoon ground cumin
¼ teaspoon paprika
¼ teaspoon salt I use coarse, kosher salt

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Instructions

Preheat the oven to 400 degrees F. Peel the sweet potatoes and chop into 1/2- to 1-inch pieces (keep them all as close to the same size as possible so they cook evenly). Place the sweet potatoes on the sheet pan and drizzle with a tablespoon or so of oil and sprinkle with a pinch or two of coarse, kosher salt and coarsely ground black pepper. Roast in the oven for 15-20 minutes until tender, flipping once, if desired; don't over cook or they'll fall apart in the salad.
Let the potatoes cool for 5-10 minutes on the sheet pan. While the potatoes cool, make the dressing, by combining all the ingredients in a jar, blender, or bowl and shake/process/whisk until smooth.
Add the cooled sweet potatoes to a large bowl. Add the cooked lentils, bell pepper, spinach, and celery. Toss lightly. Drizzle the dressing over the top, and gently mix to coat the salad ingredients with the dressing.
Garnish or serve with crumbled feta (optional but delicious). The salad is best served at room temperature, in my opinion.

Notes

Lentils: for the lentils, you can prepare them in advance and refrigerate until needed (same with the dressing). I use everyday brown lentils, but green or French lentils could be used as well. Just prepare according to package directions - take care not to overcook or they'll be mushy instead of holding their shape.
Instant Pot: my preferred method for cooking is in the Instant Pot: 1/2 cup lentils to 1 1/4 cups broth or water and a pinch of salt, cook on high pressure for 5 minutes, natural release for 10 minutes and then quick release the rest of the pressure. Drain any excess liquid. I use cooled or refrigerated lentils for this salad.
Feta: also, it bears mentioning that if you have the option of block feta vs precrumbled feta, get the block. GET THE BLOCK! It's so much creamier and softer, it'll blow your mind.

Nutrition Information

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Serving 1 Serving Calories 177kcal (9%) Carbohydrates 31g (10%) Protein 5g (10%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 138mg (6%) Fiber 7g (28%) Sugar 6g (12%)