Go Back
Roasted Sweet potato Salad served on a white plate.
Print
Roasted Sweet potato Salad
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Healthy Roasted sweet potato lentil salad is a delicious combination of peppery arugula, roasted sweet potato and carrots, puy lentils with the creamy, salty feta cheese and a tangy lemony dijon dressing

Servings: 4
Author: Helena
Ingredients
  • 2 sweet potatoes, peeled and cut in cubes
  • 2 large carrots, peeled and cut in cubes
  • 2 tablespoon olive oil or avocado oil
  • sea salt an pepper to taste
  • ½ cups puy lentils cooked in vegetal broth according to package instructions
  • 100 g arugula
  • 150 g feta cheese, crumbled
Dressing
  • 1 small shallot, finely chopped
  • 1 teaspoon dijon mustard
  • 2 tablespoon olive oil
  • ½ large lemon, juiced
  • 1 teaspoon sea salt
  • black pepper to taste
Instructions

  1. Preheat the oven to 200C (390F)

    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.

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

  3. 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!