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Roasted Sweet Potato Lentil Salad
Elle

Roasted Sweet Potato Lentil Salad

5 from 1 vote
A super easy and delicious salad that can be enjoyed, warm or at room temperature. The combination of sweet potatoes and lentils creates a dish that is both filling and healthy. Plus it works well as a side or a main. Naturally gluten-free and easily made vegan by omitting the feta cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Mediterranean
Calories: 374

Ingredients
  

For the salad:
  • 3/4 cup French green lentils (Lentils du Puy) (150 g)
  • 2 large carrots, cut into cubes
  • 2 medium sized sweet potatoes, cut into cubes
  • 2 small red onions, cut into wedges
  • 1 1/2-2 tablespoons olive oil
  • Generous pinch dried chilli flakes
  • Sea salt and freshly ground pepper, to taste
  • 1 small bunch flat-leaf parsley, chopped (plus more to garnish)
  • 75 g Greek feta or goat cheese, crumbled (optional)
For the dressing:
  • 5 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons apple cider vinegar (unfiltered)
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 2 teaspoons honey
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1 teaspoon poppy seeds

Instructions
 

  1. Cook lentils according to package instructions for 20-25 minutes, until al dente. Drain and set aside to cool slightly.
  2. Meanwhile, preheat the oven to 220°C and line a baking tray with parchment paper.
  3. Transfer the carrots, sweet potato and red onion to the prepared baking tray, drizzle with olive oil and toss until evenly coated. Sprinkle with the chilli flakes, and season with salt and pepper. Roast for 25-30 mins, tossing halfway through, or until tender and turning golden.
    NOTE: careful not to crowd the carrots and sweet potatoes, otherwise they will steam instead of roast. If needed, roast on 2 baking sheets, changing positions halfway through roasting time.
  4. Meanwhile, prepare the dressing. Add all the dressing ingredients to a small bowl and whisk together until combined.
  5. Transfer the lentils and parsley to large serving bowl. Pour over the dressing and toss well, then add the roasted vegetables and toss gently to combine.
  6. Transfer to a serving platter or into bowls and top with crumbled feta (if using) and more parsley to garnish. Serve and enjoy!

Nutrition

Calories: 374kcal

Notes

  • Look for feta made in Greece — it’s the only one that is REAL feta. My favroite is made 85% sheep’s milk and 15% goat’s milk and comes from the Greek island of Lesbos. This is the real stuff and it holds the PDO (Protected Designation of Origin) to prove it. This means it is produced regionally, the traditional way, using free-grazing native sheep and goats. Otherwise, my other favorite choice for this salad is Chevre goat cheese.
  • I use acacia honey, as it has a light and delicate taste which allows the flavors of other ingredients to shine through.

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