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Sweet Potato Lentil Salad

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Sweet Potato Lentil Salad

Ingredients:

1 red onion, chopped

2 carrots, peeled and cubed

2 sweet potatoes, peeled and cubed

2 cloves garlic, grated

2 tablespoons (30ml) grape seed oil

Fresh ground pepper

1 tablespoon (15ml) fresh thyme, chopped

1 cup (240ml) Puy lentils, cooked

1 cup (240ml) arugula

2 tablespoons (30ml) balsamic vinegar

1 tablespoon (15ml) walnut oil

1 tablespoon (15ml) maple syrup

¼ cup (60ml) goats’ cheese, crumbled

 

Method:

Preheat oven to 400oF (205oC).

Add sweet potato, carrots, onion, and garlic into a bowl. Add grape seed oil and stir to coat. Grind fresh pepper over top. Toss to combine.

Pour veg onto a cookie sheet with a lip. Add thyme.

Roast in the oven 20-30 min until tender.

Once cooled, add to a bowl with cooked lentils.

Add arugula.

Mix together balsamic vinegar, maple syrup, and walnut oil. Pour into bowl. Toss to coat.

Top with goats’ cheese and extra thyme.
Enjoy!

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