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

Name: Lentil and Roasted Sweet Potato Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 cup Walnut halves; 3 oz Cheese, feta, cubed; 1 Apples, sliced (preferably a tart variety like Granny Smith); 1 1/2 cups Lentils, pre-cooked (look for vacuum-packed or canned green lentils); 6 oz Baby spinach; ~3 cups Roasted Sweet Potatoes (ingredients listed separately); 3 lbs Sweet potatoes, peeled and cubed; for roasting Foil; 2 Tbsp Oil, olive; 1 clove Shallots, diced; 1 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 1 tsp Honey; 3 Tbsp Oil, olive

Active: 35 Total: 35

Original GF Paleo Vegetarian

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

Metric

Servings:

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

Prep

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.

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Make

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!

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