Dinner

Sweet Potato Salad with Lentils, Cranberries, and Maple Mustard Tahini Dressing Recipe

Name: Sweet Potato Salad with Lentils, Cranberries, and Maple Mustard Tahini Dressing Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 pounds sweet potatoes (2 to 3 potatoes); 2 tablespoons extra-virgin olive oil; ½ teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon paprika; Kosher salt and freshly ground black pepper to taste; ½ cup lentils; ½ cup dried unsweetened cranberries; ¼ cup finely chopped fresh cilantro; ¼ cup finely chopped fresh parsley; ¼ cup finely chopped red onion; 1 recipe maple mustard tahini dressing

ByHugo Harnd November 25, 2025November 25, 2025

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Introduction

This Sweet Potato Salad is a vibrant and nutritious dish that combines roasted sweet potatoes with tender lentils and fresh herbs. Enhanced by a flavorful maple mustard tahini dressing, it’s perfect as a hearty side or a light main course.

A white bowl holds a colorful salad with several layers visible. The bottom layer is a mix of green lentils with some darker red dried cranberries scattered throughout. Above that, there are many small orange cubes of roasted sweet potato with a slightly crispy texture. Interspersed among these are small pieces of chopped red onion, adding small pops of pale purple. Fresh green herbs, likely parsley or cilantro, are sprinkled all over the salad, adding bright green flecks. Creamy beige dressing is drizzled unevenly on top, partially soaking into the ingredients, making some areas look glossy. A metal spoon leans on the right side of the bowl, touching the food, and the background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds sweet potatoes (2 to 3 potatoes)
2 tablespoons extra-virgin olive oil
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon paprika
Kosher salt and freshly ground black pepper (to taste)
½ cup lentils
½ cup dried unsweetened cranberries
¼ cup finely chopped fresh cilantro
¼ cup finely chopped fresh parsley
¼ cup finely chopped red onion
1 recipe maple mustard tahini dressing

Instructions

Step 1: Preheat your oven to 425°F (200°C). Peel the sweet potatoes if desired and cut them into ½-inch cubes. Place the cubes into a large mixing bowl.
Step 2: Add the olive oil, ground cumin, garlic powder, paprika, salt, and pepper to the sweet potatoes. Toss everything together until the cubes are evenly coated.
Step 3: Spread the sweet potato cubes in a single layer on a large baking sheet, ensuring space between them. Roast for 30 to 35 minutes, stirring halfway through for even cooking.
Step 4: While the sweet potatoes roast, bring a medium pot of water to a boil. Add the lentils, then reduce to a very low simmer, cover, and cook for 15 to 20 minutes until tender but firm. Drain well.
Step 5: In a large bowl, combine the roasted sweet potatoes, cooked lentils, dried cranberries, cilantro, parsley, and red onion. Drizzle with the maple mustard tahini dressing and toss to coat evenly. Add extra dressing when serving if desired.

Tips & Variations

Use red or green lentils and follow package instructions for best cooking results.
For extra crunch, add toasted pumpkin seeds or chopped nuts on top before serving.
If you prefer a bit of heat, sprinkle in some crushed red pepper flakes or add a dash of cayenne to the seasoning mix.
The salad can be served warm, at room temperature, or chilled to suit your preference.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely when chilled, but if serving cold, you may want to let the salad sit at room temperature for about 15 minutes before eating. Reheat gently if you prefer it warm, either in the oven or microwave.