This Sweet Potato & Lentil Salad is crammed with goodies and full of flavour. Perfect for this time of year.
A delicious salad made with roasted sweet potatoes, lentils, mixed greens, dried cranberries, feta cheese and walnuts. The salad is tossed in a maple syrup and mustard dressing that really brings out all the flavours!
It can be served warm or make ahead, chill and serve straight from the fridge.
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 cup cooked green or brown lentils
- 2 cups mixed greens (spinach, rocket, & or kale)
- 1/4 cup dried cranberries
- 1/4 cup crumbled goat cheese or feta (optional)
- 1/4 cup chopped pecans or walnuts (optional)
Maple Mustard Dressing:
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- **Roast the Sweet Potatoes**: Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- **Prepare the Dressing**: In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until well combined.
- **Assemble the Salad**: In a large bowl, combine the roasted sweet potatoes, cooked lentils, mixed greens, dried cranberries, goat cheese (if using), and chopped pecans or walnuts.
- **Dress the Salad**: Pour the maple mustard dressing over the salad and toss gently to coat.
- **Serve**: Serve immediately for a warm salad or refrigerate for a chilled option.
ENJOY!
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