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!
I burnt the steak. My store didn't have the correct type of steak, so I bought another but forgot to adjust the cook time (it was much thinner). So for the second serving (lunch today), I left out the steak. It was still a hearty salad and the perfect winter salad.0 Helpful
Good! Next time I would add a little more oil and vinegar to the dressing as it was a bit dry.0 Helpful