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Roasted Sweet Potato Lentil Salad

Yield: 8 Servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Ingredients

Salad:

  • 2 pounds sweet potatoes or yams, about 3 medium
  • Oil, avocado, olive, grapeseed, etc
  • Salt and pepper
  • ½ cup dry lentils, prepared (see note)
  • 1 red bell pepper, seeded, cored and chopped small
  • 1 to 2 large handfuls fresh spinach, torn into pieces
  • 2 ribs celery, chopped small
  • Crumbled feta, optional but delicious

Dressing:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil, grapeseed oil, or avocado oil
  • ¼ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon salt, I use coarse, kosher salt

Instructions 

  • Preheat the oven to 400 degrees F. Peel the sweet potatoes and chop into 1/2- to 1-inch pieces (keep them all as close to the same size as possible so they cook evenly). Place the sweet potatoes on the sheet pan and drizzle with a tablespoon or so of oil and sprinkle with a pinch or two of coarse, kosher salt and coarsely ground black pepper. Roast in the oven for 15-20 minutes until tender, flipping once, if desired; don't over cook or they'll fall apart in the salad.
  • Let the potatoes cool for 5-10 minutes on the sheet pan. While the potatoes cool, make the dressing, by combining all the ingredients in a jar, blender, or bowl and shake/process/whisk until smooth.
  • Add the cooled sweet potatoes to a large bowl. Add the cooked lentils, bell pepper, spinach, and celery. Toss lightly. Drizzle the dressing over the top, and gently mix to coat the salad ingredients with the dressing.
  • Garnish or serve with crumbled feta (optional but delicious). The salad is best served at room temperature, in my opinion.

Notes

Lentils: for the lentils, you can prepare them in advance and refrigerate until needed (same with the dressing). I use everyday brown lentils, but green or French lentils could be used as well. Just prepare according to package directions - take care not to overcook or they'll be mushy instead of holding their shape.
Instant Pot: my preferred method for cooking is in the Instant Pot: 1/2 cup lentils to 1 1/4 cups broth or water and a pinch of salt, cook on high pressure for 5 minutes, natural release for 10 minutes and then quick release the rest of the pressure. Drain any excess liquid. I use cooled or refrigerated lentils for this salad.
Feta: also, it bears mentioning that if you have the option of block feta vs precrumbled feta, get the block. GET THE BLOCK! It's so much creamier and softer, it'll blow your mind.