Sweet potato lentil salad

By Desiree Nielson
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SERVES
2
 TO
3
TOTAL TIME

Ingredients

  • 1 red onion, chopped
  • 2 carrots, peeled and cubed
  • 2 sweet potatoes, peeled and cubed
  • 2 cloves garlic, grated
  • 2 tablespoons (30 milliliters) grape seed oil
  • Fresh ground pepper
  • 1 tablespoon (15 milliliters) fresh thyme, chopped
  • 1 cup (240 milliliters) puy lentils, cooked
  • 1 cup (240 milliliters) arugula
  • 2 tablespoons (30 milliliters) balsamic vinegar
  • 1 tablespoon (15 milliliters) walnut oil
  • 1 tablespoon (15 milliliters) maple syrup
  • 1/4 cup (60 milliliters) goats’ cheese, crumbled

Directions

  1. Preheat oven to 400F (205C).
  2. Add sweet potato, carrots, onion, and garlic into a bowl. Add grape seed oil and stir to coat. Grind fresh pepper over top. Toss to combine.
  3. Pour veggies onto a cookie sheet with a lip. Add thyme.
  4. Roast in the oven 20-30 minutes until tender.
  5. Once cooled, add to a bowl with cooked lentils.
  6. Add arugula.
  7. Mix together balsamic vinegar, maple syrup, and walnut oil. Pour into bowl. Toss to coat.
  8. Top with goats’ cheese and extra thyme. Enjoy!

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