Enjoy 3 free meal plans and greater ease in the kitchen today! No payment info needed.

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

Active: 35 minTotal: 35 min
20190107 steak salad with apples nm 3.jpg?ixlib=rails 2.1

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
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

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!
Upsell

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More

No payment info required for trial.


Reviews

This meal has 51 reviews

This was lovely. Will totally make again. Heated up the dressing cause we don't like raw onions/shallots

By: Brooke
Posted: Feb 11, 2019
Diet: Paleo

Meh, this just didn't quite work for me as well as I thought it would.

By: Scott
Posted: Jan 30, 2019
Diet: Vegetarian

Loved this salad! I would have given it a 5, but I mistakenly put a whole shallot in the dressing, so it was too sharp and pasty. I’ll definitely make this again, but with the proper portions of dressing.

By: Kindra
Posted: Jan 27, 2019
Diet: Original

Really yummy winter salad. Would 1.5x or double the dressing next time.

By: Jenn
Posted: Jan 20, 2019
Diet: Vegetarian

All the elements played so well together. This was delicious

By: Mary
Posted: Jan 18, 2019
Diet: Original

Loved this. Didn't have a shallot, but didn't think the dressing needed it. The steak was wonderful and would make again even without the salad.

By: Kellie
Posted: Jan 18, 2019
Diet: Original