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roasted sweet potato lentil spinach salad recipe

Golden Roasted Sweet Potato Lentil Spinach Salad

Zac A., a passionate food creator, smiling while preparing a fresh homemade dish in a cozy kitchen.Zac A.
A vibrant and hearty salad featuring roasted sweet potatoes, lentils, and spinach, drizzled with a zesty homemade dressing.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 350 kcal

Equipment

  • 1 Baking Sheet lined with parchment paper
  • 1 Large mixing bowl
  • 1 small whisk

Ingredients
  

Salad

  • 2 medium sweet potatoes peeled and diced
  • 1 cup green lentils rinsed
  • 4 cups fresh spinach

Dressing

  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp honey

Instructions
 

Preparation

  • Preheat oven to 400°F. Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
  • Simmer lentils in a pot of water for 20 minutes until tender. Drain and let cool slightly.
  • Whisk together olive oil, lemon juice, Dijon mustard, and honey in a small bowl.
  • In a large bowl, combine roasted sweet potatoes, lentils, and spinach. Pour dressing over salad and toss well.

Serving

  • Transfer salad to a serving platter and enjoy fresh. Optionally, garnish with toasted nuts for added crunch.

Storage

  • Store any leftover salad in an airtight container in the fridge for up to 3 days. Dress just before serving to maintain freshness.

Notes

Pro Tips: Roast sweet potatoes longer for extra caramelization.
Ingredient Substitutions: Swap lentils with chickpeas for variety.
How to Serve: Pair with grilled chicken or fish.
Storage & Freshness: Keep dressing separate until serving.
Make-Ahead Tips: Cook lentils and roast sweet potatoes in advance.
Keyword roasted sweet potato, spinach lentil salad, sweet potato and lentils