Lentil and Roasted Sweet Potato Saladwith apples / feta / walnuts
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.
- 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
- Sweet potatoes - 3 lbs, peeled and cubed
- Foil - for roasting
- Oil, olive - 2 Tbsp
- Shallots - 1 clove, diced
- Vinegar, balsamic - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 1 tsp
- Oil, olive - 3 Tbsp
- 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)
- Sweet potatoes / Shallots / Cheese - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- 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)
- Apples - Slice apples.
- Lentils - If using canned lentils, drain and rinse.
- Heat oven to 450F / 232C.
- 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.)
- Take potatoes out of oven and remove foil. Toss potatoes with olive oil (portion for potatoes) and season with some salt and pepper.
- Return potatoes to oven and roast, uncovered, until tender, 8 to 10 minutes more.
- If you’d like the lentils warm in the salad, heat them in the microwave for ~1 minute.
- When potatoes are finished, set half aside for Tuesday night’s meal.
- 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!
Really nice balance of flavors. Easy to put together. I will be making this again.0 Helpful
Really enjoyed this! The flavor combos worked really well, which I find frequently happens with CS salads :) had to use frozen, cubed sweet potatoes as that's all that was left at the grocery store and worked surprisingly well!0 Helpful
I bought thin cut sirloin steak and added the shallot to the marinade instead of to the dressing since I prefer shallots cooked. I cut the steak into strips after marinating it and stir fried it. It turned out delicious and super easy!0 Helpful
Delicious. Sautéed spinach and onion then added dressing. Served sweet potato on the side. Ate apple and walnuts as dessert0 Helpful
Fantastic salad. I didn't have enough oil so I cheated and used a balsamic vinaigrette we had in the fridge. The steak was so flavorful. I had to add another 10 minutes to the sweet potatoes for them to be tender enough.0 Helpful
So good! Felt like a full meal, which is sometimes tricky with salads.0 Helpful