Caramelized Sweet Potato and Lentil Salad
A deliciously nutritious salad featuring savory roasted sweet potatoes, hearty lentils, and vibrant greens, perfect for any meal.
Ingredients
For the salad
- 2 medium sweet potatoes, peeled and cubed Can be substituted with butternut squash or regular potatoes.
- 1 cup green or brown lentils, rinsed Canned lentils can be used as a quicker alternative.
- 1 tablespoon olive oil
- to taste Salt and pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 cups spinach or kale Arugula or mixed greens can also be used.
- 1/4 cup red onion, diced
- 1/4 cup feta cheese (optional) Can be omitted for a vegan version.
- to taste Balsamic vinaigrette or dressing of choice
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, salt, pepper, cumin, and smoked paprika. Spread on a baking sheet and roast for 25-30 minutes until caramelized.
- In a pot, cook the lentils according to package instructions until tender, about 20-25 minutes. Drain and set aside.
Mixing
- In a large bowl, combine the roasted sweet potatoes, cooked lentils, spinach or kale, and red onion. Toss gently.
- Drizzle with balsamic vinaigrette or dressing of choice and sprinkle with feta cheese if using. Serve warm or at room temperature.
Notes
This salad is great for meal prep and can be customized with different greens or dressing options. Make sure to store leftovers in an airtight container and refrigerate for up to 4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 58gProtein: 12gFat: 10gSaturated Fat: 2gSodium: 250mgFiber: 15gSugar: 5g
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