Roasted Sweet Potato Lentil Salad
User Reviews
4.8
Roasted Sweet Potato Lentil Salad
Description
In the Roasted Sweet Potato Lentil Salad, sweet potatoes are peeled, cubed, and roasted until tender but not falling apart, then cooled before combining with cooked lentils, chopped bell pepper, torn spinach leaves, and celery. The dressing blends red wine vinegar, olive oil, cumin, paprika, and salt to add a bright, spiced acidity that complements the earthiness of the vegetables and lentils.
The roasting develops the potatoes' natural sweetness while the lentils contribute a tender, slightly firm texture and subtle flavor. Fresh greens and celery add crunch and freshness to the mix. Feta cheese provides an optional creamy, savory element.
This salad is suitable for room temperature serving and can be a nutritious standalone meal or side dish. It holds well if lentils and dressing are made in advance, offering convenience.
Cooking lentils properly is key to texture; avoid overcooking to prevent mushiness. Using block feta rather than precrumbled enhances creaminess. Adjust seasoning based on salt content in dressings or lentils.
Ingredients
Salad:
- 2 pounds sweet potato about 3 medium, or yams
- neutral cooking oil avocado, olive, grapeseed, etc, generic cooking oil
- salt
- black pepper
- ½ cup lentils prepared (see note, dry
- 1 red bell pepper seeded, cored and chopped small
- 1 to 2 to 2 spinach torn into pieces, large handfuls, fresh
- 2 celery ribs chopped small
- feta cheese optional but delicious, crumbled
Dressing:
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil grapeseed oil, or avocado oil
- ¼ teaspoon cumin ground
- ¼ teaspoon paprika
- ¼ teaspoon salt I use coarse, kosher salt
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
- Cook lentils ahead and refrigerate; instant pot cooking works well to preserve texture.
- Use block feta over precrumbled for superior creaminess and flavor.
- Keep sweet potato cubes uniform in size for even roasting and avoid overcooking to prevent them from falling apart.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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