Description
This Lentil Sweet Potato Salad is a vibrant Mediterranean-inspired dish featuring tender roasted sweet potatoes, protein-packed lentils, fresh parsley, and a zesty mustard dressing. It’s a wholesome, nutritious, and easy-to-make recipe perfect for a quick lunch or a healthy dinner, offering a delightful blend of flavors and textures.
Ingredients
Main Ingredients
- 1½ pounds sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 can (15 ounces) lentils or 1⅓ cups cooked lentils or ⅔ cup dry lentils
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons pistachio nuts (optional)
- 2 ounces feta cheese or non-dairy feta (optional)
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 ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel and chop 1½ pounds of sweet potatoes into 1-inch (2.5 cm) cubes. Spread them on a baking tray, drizzle with olive oil, and season with two pinches of salt and a pinch of black pepper. Roast in the oven for 20 to 30 minutes until fork tender and golden brown.
- Prepare Lentils: If using canned lentils, drain and rinse 1 can (15 ounces) well. If using dry lentils, cook ⅔ cup in lightly salted boiling water for 15 to 30 minutes until tender but not mushy. Drain and set aside.
- Make Dressing: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1½ tablespoons mustard, 1 grated small garlic clove, 1 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon salt, and ⅛ teaspoon black pepper until thoroughly combined and emulsified.
- Assemble Salad: In a large bowl, combine the roasted sweet potatoes, lentils, chopped parsley, and dressing. Toss gently but thoroughly to ensure everything is coated evenly. Taste and adjust seasoning with more salt if needed.
- Optional Toppings: Sprinkle the salad with 2 tablespoons of pistachio nuts for crunch and 2 ounces of crumbled feta cheese or non-dairy feta for added creaminess and flavor, if desired.
- Serving Suggestions: For a complete meal, serve the salad on a bed of lettuce or watercress leaves, topped with a dollop of yogurt tahini sauce or tzatziki. Accompany with warm pita bread or couscous to round out the dish.
Notes
- To speed up cooking, use canned lentils, but rinse well to remove excess sodium.
- Adjust the spiciness of the dressing by varying the amount of mustard or adding a pinch of chili flakes.
- For a vegan version, omit feta or use non-dairy cheese alternatives.
- Sweet potatoes can be roasted a day ahead and stored in the refrigerator to save time.
- The salad tastes better after the flavors meld for at least 30 minutes in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main, Salad, Side dish
- Method: Baking
- Cuisine: International
