Description
This easy Lentil Sweet Potato Salad combines tender roasted sweet potatoes, hearty lentils, fresh parsley, crunchy pistachios, and feta with a zesty lemon-mustard dressing. It’s colorful, satisfying, and perfect for lunch, meal prep, or a wholesome side dish.
Ingredients
Scale
For the Salad
- 1½ pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1 can (15 ounces) lentils, drained and rinsed, or 1⅓ cups cooked lentils
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons pistachio nuts, optional
- 2 ounces feta cheese or non-dairy feta, optional
- Drizzle of olive oil, for roasting
- 2 pinches salt, for roasting
- 1 pinch black pepper, for roasting
For the Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1½ tablespoons American or Dijon mustard
- 1 small garlic clove, grated
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Place the cubed sweet potatoes on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss well and spread into a single layer. Roast for 20–30 minutes, or until fork-tender and lightly browned.
- Prepare the lentils: Drain and rinse canned lentils well. If using dry lentils, cook ⅔ cup in lightly salted boiling water for 15–30 minutes, or until tender but still holding their shape. Drain thoroughly.
- Make the dressing: Whisk together the extra virgin olive oil, lemon juice, mustard, grated garlic, cumin, paprika, salt, and black pepper until smooth and combined.
- Assemble the salad: Add the roasted sweet potatoes, lentils, and chopped parsley to a large bowl. Pour the dressing over the salad and gently toss until evenly coated.
- Finish and serve: Taste and adjust the salt if necessary. Top with pistachios and crumbled feta, if using. Serve warm, at room temperature, or chilled.
Notes
- Cut the sweet potatoes into similar-sized pieces so they roast evenly.
- Don’t overcrowd the baking sheet; spreading the potatoes out helps them brown instead of steam.
- Brown or green lentils work especially well because they hold their shape.
- For a vegan version, omit the feta or use non-dairy feta.
- Keep pistachios separate until serving if making the salad ahead so they stay crunchy.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Make it a complete meal by serving over lettuce or watercress with yogurt tahini sauce, tzatziki, warm pita bread, or couscous.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 430 kcal
- Sugar: 9 g
- Sodium: 650 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 13 mg