Name: Recipe "Sweet Potato Lentil Salad"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 sweet potatoes, cut into cubes (medium, cut into cubes (peel if desired)); 1 tbsp olive oil; to taste kosher salt and black pepper; 1 cup uncooked green lentils (rinsed well and picked over); 3 cup vegetable broth; 1 bay leaf; 3 cup packed chopped kale (packed, chopped); 0.333 cup diced red onion (diced); 0.5 cup crumbled feta cheese (crumbled); 0.5 cup dried cranberries; 2 tbsp chopped fresh parsley (chopped); 0.25 cup olive oil; 2.5 tbsp balsamic vinegar; 1 tsp dijon mustard; 3 tsp pure maple syrup; 1 clove garlic (minced)

Why This Sweet Potato Lentil Salad Works So Well

This salad brings together roasted sweet potatoes, green lentils, kale, red onion, feta, and dried cranberries in a way that hits every note. The sweet potatoes get tender and caramelized in the oven, while the lentils stay firm enough to hold their own. The balsamic maple mustard dressing ties everything together with a tangy-sweet punch. I make this for lunch all fall, and it also holds its own as a side dish at Thanksgiving when you want something bright next to the heavy dishes.

3 Reasons This Salad Stands Out

The roasted sweet potatoes bring natural sweetness that balances the earthy lentils and tart cranberries.
Crumbled feta adds a creamy, salty finish that cuts through the tangy dressing.
It comes together in about 40 minutes with minimal hands-on work, perfect for a weeknight or entertaining.

Key Ingredients for Sweet Potato Lentil Salad

Sweet potatoes, two medium sweet potatoes, cut into even cubes so they roast evenly. Yams work too.
Green lentils, rinse them and pick out any small stones before cooking. Cook in vegetable broth for extra flavor, not water.
Feta cheese, its salty creaminess contrasts the sweet and tangy elements. Goat cheese or blue cheese are good swaps.

Kitchen Tools for This Salad

Large baking sheet
Large saucepan with lid
Large mixing bowl
Small bowl for dressing
Whisk

Tips for Making the Best Sweet Potato Lentil Salad

Spread the sweet potato cubes in a single layer on the baking sheet so they roast instead of steam. Flip them halfway through for even browning. For the lentils, cook them until they are tender but still hold their shape, about 15-20 minutes; mushy lentils will make the salad heavy. The dressing emulsifies better if you whisk the garlic in with the vinegar first before adding the oil.

Why Each Step Matters Here

Cooking the lentils in vegetable broth rather than water adds a savory depth that plain lentils lack. The bay leaf contributes a subtle aromatic note that doesn’t stand out on its own but rounds out the flavor. Toss the salad just before serving so the kale stays crisp and the sweet potatoes don’t soak up too much dressing and soften.

Sweet Potato Lentil Salad Variations to Try

If you’re not a kale fan, swap in spinach, arugula, or mixed greens. For a different cheese, use crumbled goat cheese or blue cheese instead of feta. To make it a main dish, add shredded rotisserie chicken or flaked salmon. For a vegan version, skip the cheese and add a handful of toasted pepitas for crunch.

What to Serve with This Hearty Salad

This salad works as a vegetarian main for lunch or a light dinner, especially with a crusty baguette on the side. As a side, it pairs well with roasted chicken, pork tenderloin, or any Thanksgiving spread. Garnish with extra feta and dried cranberries right before serving for a pop of color.

How to Store Leftover Sweet Potato Lentil Salad

Store leftover salad in an airtight container in the fridge for up to 3 days. The kale will soften as it sits, so for best texture, keep the dressing separate and toss just before eating. The sweet potatoes and lentils hold up well, so you can also prep them ahead and assemble fresh.

Sweet Potato Lentil Salad FAQs

Can I make this salad ahead of time?

Yes, you can roast the sweet potatoes and cook the lentils up to 2 days ahead. Store them separately in the fridge. Wash and chop the kale and onion, and whisk the dressing. Assemble and toss just before serving to keep everything fresh.

Can I use brown or red lentils instead of green?

Brown lentils will work but cook faster and get softer, so check them early. Red lentils break down completely and will turn mushy, so I don’t recommend them for this salad.

How do I make this salad vegan?

Skip the feta cheese and add a tablespoon of nutritional yeast for a cheesy flavor, or use vegan feta. You can also add toasted almonds or pumpkin seeds for extra texture.

Can I use canned lentils instead of dried?

Yes, rinse and drain one 15-ounce can of lentils. Skip the cooking step and add them straight to the bowl. The texture will be slightly softer, but it saves time.

Recipe

Sweet Potato Lentil Salad

Sweet Potato Lentil Salad- this hearty and healthy salad is made with roasted sweet potatoes, lentils, kale, feta cheese, red onion, dried cranberries, and finished with a balsamic maple mustard dressing. The ultimate fall salad!

easyVegetarian

15 min

Prep Time

30 min

Cook Time

45 min

Total Time

Servings

Lunch

Course

American

Cuisine

209 kcal

Calories

Ingredients

Servings

2 sweet potatoes, cut into cubes, medium, cut into cubes (peel if desired)
1 tbsp olive oil
to taste kosher salt and black pepper
1 cup uncooked green lentils, rinsed well and picked over
3 cup vegetable broth
1 bay leaf

3 cup packed chopped kale, packed, chopped
0.333 cup diced red onion, diced
0.5 cup crumbled feta cheese, crumbled
0.5 cup dried cranberries
2 tbsp chopped fresh parsley, chopped

dressing

0.25 cup olive oil
2.5 tbsp balsamic vinegar
1 tsp dijon mustard

3 tsp pure maple syrup
1 clove garlic, minced

Instructions

1
Preheat the oven to 400 degrees. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until well coated. Make sure they are in an even layer and not touching. Season with salt and pepper, to taste. Roast for 25 to 30 minutes, or until tender, flipping halfway through with a spatula.
2
While the potatoes are roasting, cook the lentils. In a large saucepan, combine the lentils, water or broth, and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.
3
In a large bowl combine the cooked lentils and sweet potatoes. Add the kale, red onion, feta cheese, cranberries, and parsley.

4
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, and garlic. Season with salt and pepper, to taste.
5
Pour the dressing over the salad and toss well. Serve immediately.

Nutrition (per serving)

209kcal

Calorie breakdown

Protein13%28 kcal

Fat59%129 kcal

Carbohydrates28%62 kcal

How this was calculated — 16 of 16 ingredients matched

sweet potatoes, cut into cubesSweet potato leaves, raw1 kcal

olive oilOil, corn, peanut, and olive133 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

uncooked green lentilsPeas, green, raw194 kcal

vegetable brothSoup, SWANSON, vegetable broth43 kcal

bay leafSpices, bay leaf3 kcal

packed chopped kaleKale, raw252 kcal

diced red onionOnions, red, raw35 kcal

crumbled feta cheeseCheese, feta318 kcal

dried cranberriesCranberry, low bush or lingenberry, raw (Alaska Native)66 kcal

chopped fresh parsleyParsley, fresh11 kcal

olive oilOil, corn, peanut, and olive530 kcal

balsamic vinegarVinegar, balsamic33 kcal

dijon mustardMustard, prepared, yellow3 kcal

pure maple syrupSyrup, Cane40 kcal

garlicGarlic, raw7 kcal

Serving size ≈ 271 g · 8 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: fall, gluten-free, glutenFree, healthy, nutFree, salad, vegetarian

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