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Roasted Sweet Potato Lentil Salad

Roasted sweet potato lentil salad combines tender, browned sweet potatoes with lentils, greens, red onion, and feta. A lemon-Dijon maple dressing coats each bite for a hearty salad with bright, savory flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
cooling 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 sweet potatoes medium, about 1 1/2 pounds, peeled and cut into 3/4-inch cubes
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (15 oz) lentils drained and rinsed
  • 5 oz baby arugula or mixed greens
  • 0.25 red onion small, thinly sliced
  • 0.5 cup feta cheese crumbled
Dressing
  • 3 tbsp olive oil
  • 2 tbsp lemon juice fresh
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 4-quart serving bowl

Method
 

Roast the sweet potatoes
  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on the baking sheet.
  4. Spread the sweet potatoes in a single layer.
  5. Roast for 25 to 30 minutes, turning once, until tender and browned in spots.
Make the dressing
  1. In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, Dijon mustard, maple syrup, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
Assemble the salad
  1. Let the sweet potatoes cool for about 10 minutes.
  2. Add the sweet potatoes to a 4-quart serving bowl with the lentils, greens, red onion, and feta.
  3. Pour the dressing over the salad.
  4. Toss gently to coat before serving.

Notes

For the best texture, let the sweet potatoes cool before adding the greens so they do not wilt. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free option, use dairy-free feta.