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Sweet Potato Lentil Salad
Isla Marie

Sweet Potato Lentil Salad

This Sweet Potato Lentil Salad Recipe features roasted sweet potatoes, tender lentils, and fresh greens tossed in a zesty maple-mustard dressing. Vegan, gluten-free, and ready in 40 minutes, it serves 4 as a main or 6 as a side. Perfect for healthy meals or meal prep, this recipe includes ingredients, equipment, instructions, and tips for a perfect balance of flavors and textures.
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Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course, Main Dish, Salad
Cuisine: Gluten-Free, Mediterranean, Vegan
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • For 4–6 servings:
  • 2 medium sweet potatoes: Peeled and diced into 1/2-inch cubes about 3 cups.
  • 1 cup dried green or brown lentils: Or 2 cups cooked lentils.
  • 4 cups vegetable broth or water: For cooking lentils.
  • 4 cups mixed greens: Arugula spinach, or kale.
  • 1/2 cup red onion: Thinly sliced.
  • 1/4 cup dried cranberries: For sweetness.
  • 1/4 cup chopped pecans: Toasted for crunch.
  • 2 tbsp olive oil: For roasting sweet potatoes.
  • 1 tsp smoked paprika: For roasting flavor.
  • 1/2 tsp salt: For roasting and seasoning.
  • 1/4 tsp black pepper: For seasoning.
Dressing
  • 3 tbsp olive oil: For richness.
  • 2 tbsp apple cider vinegar: For tang.
  • 1 tbsp maple syrup: For sweetness.
  • 1 tbsp Dijon mustard: For zesty depth.
  • 1 clove garlic: Minced.
  • 1/4 tsp salt: To taste.
  • 1/4 tsp black pepper: Freshly ground.

Equipment

  • Baking Sheet: For roasting sweet potatoes.
  • Medium Pot: For cooking lentils.
  • Large Mixing Bowl: For tossing salad.
  • Small Bowl or Jar: For mixing dressing.
  • Measuring Cups and Spoons: For accuracy.
  • Cutting Board and Knife: For chopping.
  • Tongs or Spatula: For handling sweet potatoes.

Method
 

  1. Cook Lentils: Rinse lentils and cook in 4 cups vegetable broth or water in a medium pot. Bring to a boil, then simmer for 20–25 minutes until tender but not mushy. Drain and cool slightly.
  2. Roast Sweet Potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 2 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender. Cool slightly.
  3. Make Dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until smooth.
  4. Assemble Salad: In a large bowl, combine mixed greens, cooked lentils, roasted sweet potatoes, red onion, dried cranberries, and pecans.
  5. Dress and Serve: Drizzle dressing over salad and toss gently to coat. Serve immediately or chill for 15 minutes for enhanced flavors.

Notes

Lentil Type: Green or brown lentils hold their shape best; avoid red lentils as they turn mushy.
Make-Ahead: Cook lentils and roast sweet potatoes up to 2 days ahead; store separately in the fridge.
Gluten-Free: Ensure broth and mustard are gluten-free certified.
Nut-Free Option: Swap pecans for sunflower seeds or omit.
Storage Tip: Store undressed salad components separately to maintain freshness.