Description
This Healthy Lentil Sweet Potato Salad is a nutrient-packed dish featuring roasted sweet potatoes, protein-rich lentils, tangy feta cheese, and a flavorful honey-mustard dressing. High in fiber and protein, it makes a perfect light lunch or side dish that can be served warm or chilled.
Ingredients
Main Ingredients
- 1½ pounds sweet potatoes (peeled and cut into 1-inch cubes)
- 1 can lentils (15oz/400g can - drained and rinsed or 1½ cups/240g cooked lentils)
- ¼ cup fresh parsley (chopped)
- 2 tablespoons pistachios (substitute almonds, walnuts, or pecans)
- 4 ounces feta cheese (crumbled)
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- Black pepper (to taste)
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel the sweet potatoes and cut them into 1-inch cubes. Spread them out on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20 to 30 minutes, or until the sweet potatoes are golden brown and tender when pierced with a fork.
- Make the Dressing: While the sweet potatoes roast, prepare the dressing by whisking together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, salt, and pepper in a large bowl until well combined.
- Marinate the Lentils: Drain and rinse the canned lentils if using canned. Add the lentils to the dressing and toss gently to coat. Let the lentils sit in the dressing while the sweet potatoes cook, allowing the flavors to meld.
- Combine and Serve: Once the sweet potatoes are roasted and slightly cooled, add them to the bowl with the dressed lentils. Toss in the chopped fresh parsley, crumbled feta cheese, and pistachios. Mix everything gently but thoroughly. The salad can be served warm or chilled according to preference.
Notes
- You can substitute pistachios with almonds, walnuts, or pecans based on preference or availability.
- If you want a vegan version, omit the feta cheese or replace it with a plant-based cheese alternative.
- Maple syrup can be used instead of honey for a vegan dressing.
- Adjust salt and pepper according to taste.
- This salad can be refrigerated for up to 2 days, making it a great make-ahead option.
