Roasted sweet potato lentil salad

In the mood for a filling, healthy fall salad? Then try this amazing Roasted sweet potato lentil salad!

The combination of peppery arugula, the sweetness of the roasted sweet potato and carrots, the lovely earthiness of the puy lentils with the creamy, salty feta cheese and the tangy lemony dijon dressing is a flavor sensation! Not to mention the beautiful colors.

Ingredients for this Roasted sweet potato lentil salad:

• Sweet potatoes, peeled and cut in cubes
• Carrots, peeled and cut in cubes
• Olive oil or avocado oil
• Sea salt an pepper to taste
• Puy lentils cooked in vegetal broth according to package instructions
• Arugula 
• Feta cheese, crumbled

Dressing

• Shallot, finely chopped
• Dijon mustard
• Olive oil
• Lemon, juiced
• Sea salt
• Black pepper to taste

Instructions:

Preheat the oven. Toss the sweet potato and carrots in the olive oil, salt and pepper. Place on a parchment paper lined baking sheet and bake for 30 minutes stirring half way. Let cool a little before adding to the salad.

Meanwhile, in a small bowl, mix all the ingredients for the dressing and set aside.

To a large serving platter, add the arugula, lentils, roasted sweet potato and carrots. Top with the crumbled feta cheese and drizzle with the lemon dressing. Enjoy!

You might also like these great recipes:

Harvest Salad with Apple, Celery and Avocado

Grilled Zucchini with Lemon and Feta Cheese

Potato Salad with Herbs and Parmesan

Did you try this recipe?

I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.

Enjoy!