Description
A vibrant and nutritious Sweet Potato Salad featuring roasted sweet potatoes, tender lentils, dried cranberries, fresh herbs, and a flavorful maple mustard tahini dressing. This wholesome salad combines sweet, savory, and tangy flavors, making it perfect as a satisfying side dish or a light main course.
Ingredients
Scale
Sweet Potatoes
- 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
Lentils and Salad Mix
- 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
Dressing
- 1 recipe maple mustard tahini dressing
Instructions
- Prep the sweet potatoes: Preheat your oven to 425°F (200°C). Peel the sweet potatoes if desired and cut them into ½-inch cubes. Place the cubed sweet potatoes into a large mixing bowl.
- Season the sweet potatoes: Add extra-virgin olive oil, ground cumin, garlic powder, paprika, kosher salt, and freshly ground black pepper to the sweet potatoes. Use your hands or a large spoon to toss everything together until the potatoes are evenly coated with the spices and oil.
- Roast the sweet potatoes: Spread the seasoned sweet potatoes in a single layer on a large baking sheet, ensuring space between cubes for even roasting. Roast in the preheated oven for 30 to 35 minutes, stirring halfway through cooking to brown all sides and ensure tenderness.
- Cook the lentils: While the sweet potatoes roast, bring a medium pot of water to a boil. Add the lentils, reduce the heat to a very low simmer, cover with a lid, and cook for 15 to 20 minutes or until the lentils are tender but not mushy. Drain the lentils using a strainer and set aside.
- Assemble the salad: In a large mixing bowl, combine the roasted sweet potatoes, cooked lentils, dried cranberries, chopped cilantro, parsley, and red onion. Drizzle the mixture with the maple mustard tahini dressing and toss gently until everything is well combined. Optionally, add extra dressing on top before serving for added flavor.
Notes
- Peeling sweet potatoes is optional; leaving the skin on adds texture and nutrients.
- Make sure lentils are cooked just until tender to avoid a mushy texture in the salad.
- The maple mustard tahini dressing adds a perfect balance of sweetness and tanginess; feel free to adjust the amount to your taste preference.
- This salad is best served at room temperature or slightly chilled.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: sweet potato salad, roasted sweet potatoes, lentil salad, healthy side dish, maple mustard tahini dressing, vegetarian salad
