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Lentil and Roasted Sweet Potato Salad
with apples / feta / walnuts

Active: 35 minTotal: 35 min

This warm entree salad is surprisingly satisfying thanks to the layers of flavors provided by a few favorite cool weather ingredients.
Smarts: Use tart apples to balance the natural sweetness of roasted sweet potatoes.

Ingredients

Servings:
4
Metric
Lentil and Roasted Sweet Potato Salad:
  • Walnut halves - 1/2 cup
  • Cheese, feta - 3 oz, cubed
  • Apples - 1, sliced (preferably a tart variety like Granny Smith)
  • Lentils, pre-cooked - 1 1/2 cups (look for vacuum-packed or canned green lentils)
  • Baby spinach - 6 oz
  • Roasted Sweet Potatoes (ingredients listed separately) - ~3 cups
Roasted Sweet Potatoes (for 2 nights):
  • Sweet potatoes - 3 lbs, peeled and cubed
  • Foil - for roasting
  • Oil, olive - 2 Tbsp
Balsamic Vinaigrette:
  • Shallots - 1 clove, diced
  • Vinegar, balsamic - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Walnuts - If you’d like walnuts for the salad toasted, toast in a dry skillet over medium heat. (Can be done up to 5 days ahead)
  2. Sweet potatoes / Shallots / Cheese - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make vinaigrette - (Double if making Wednesday night’s meal.) Whisk together shallots, vinegar (portion for vinaigrette), mustard, and honey. Add olive oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)
  4. Apples - Slice apples.
  5. Lentils - If using canned lentils, drain and rinse.

Make

  1. Heat oven to 450F / 232C.
  2. Spread potatoes out on a sheet pan. Cover tightly with foil and roast for 10 minutes covered. (Watch this video on roasting at high heat for tips.)
  3. Take potatoes out of oven and remove foil. Toss potatoes with olive oil (portion for potatoes) and season with some salt and pepper.
  4. Return potatoes to oven and roast, uncovered, until tender, 8 to 10 minutes more.
  5. If you’d like the lentils warm in the salad, heat them in the microwave for ~1 minute.
  6. When potatoes are finished, set half aside for Tuesday night’s meal.
  7. Assemble salads by tossing spinach with apples, feta, lentils, walnuts, and sweet potatoes. Add vinaigrette until dressed to your liking (reserve half the vinaigrette if doubled). Enjoy!

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Reviews

This meal has 51 reviews

So good! And really simple to make.

By: Michelle
Posted: Jan 14, 2019
Diet: Original

Very good! I'd love to try it with gorgonzola next time.

By: Michelle
Posted: Jan 14, 2019
Diet: Original

This was amazing. Steak for the Mr. and roasted portobello for me, we will definately be making this again!

By: Christine
Posted: Jan 13, 2019
Diet: Original

Delicious!! No changes needed.

By: Marin
Posted: Jan 13, 2019
Diet: Original

Fantastic, whole family loved! Added quinoa to bulk it for non salad lovers. Sautéed the shallots for the dressing. Also great for leftovers the next day.

By: Shawn
Posted: Jan 12, 2019
Diet: Original

Tasty salad and came together very easily.

By: Mel
Posted: Jan 12, 2019
Diet: Original