Lentil + Sweet Potato Salad

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Savory, sweet, crunchy, soft – all the best!

  • 1/2 cup green lentils, rinsed
  • 2 small or 1 large sweet potato
  • ~1/4 cup walnuts
  • ~5 dates
  • 1 tsp dijon mustard
  • 1 tsp balsamic vinegar
  • 1 tsp maple syrup
  • Pinches of kosher salt + ground pepper
  • Sprinkle of cinnamon
  • Spinach to serve
  1. Cook lentils in a pot until tender using a 4:1 water to lentils ratio. Bring to boil, reduce to simmer and cook for about 30 minutes on low.
  2. Meanwhile, dice sweet potato, spray with cooking spray and sprinkle with cinnamon, salt and pepper, and bake cubes at 400* for about 30 minutes.
  3. Chop dates and toast walnuts in the microwave (1 minute on high) or in a dry skillet.
  4. Combine mustard, vinegar and maple in a jar and shake to combine.
  5. When lentils and potato are done, toss everything together and serve over chopped baby spinach.

SERVES 2

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{ 11 comments… read them below or add one }

1 Julie December 9, 2009 at 1:05 pm

Do you know how many calories this has? And if I had no maple syrup, would honey work?

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2 Evelyn Scott July 17, 2014 at 8:55 am

The .nutritional benefits from sweet potatoes and lentils far outweigh any calories in this dish. I look forward to trying this recipe. It is going to be so tasty

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3 A Life Less Complicated February 16, 2010 at 10:26 am

OMG! Kath, my husband made this for dinner last night… it was so so good! We got 4 servings out of it because we served some chicken on the side. Now we get to have it again for lunch today! We both thought the dressing wouldn’t be enough but it totally is. This is a keeper in our house… thank you! :)

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4 Emma May 3, 2010 at 8:30 pm

I made this tonight =] I didn’t use the measurements, just estimated the amount I wanted and it was still yummy. I used agave nectar and microwaved the sweet potatoes to speed up cooking time. Thanks!

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5 Erin March 29, 2011 at 10:02 am

Just stumbled upon your website and love it! This salad sounds delish. I love green lentils and usually make them with carrots, onions and dijon vinaigrette (and am getting a bit tired of eating it the same way). Definitely will try them this way!

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6 Erin March 31, 2011 at 7:36 pm

update: made tonight, added shallots (roasted for last 10 mins with sweet potato) and no nuts – yum yum yum! Fiance was skeptical until he put it in his mouth and LOVED it. Served with a little sauted kale and pork tenderloin leftovers. Stuffed our faces :)

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7 Amy October 30, 2011 at 6:14 pm

This is my current favorite recipe. It’s good warm or cold, an easy lunch and it also pairs well with other foods. I’m bringing it to a work party tomorrow, I’m sure you’ll have even more fans soon!

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8 Tiffany Youngren November 21, 2011 at 8:58 pm

Oh my gosh – this looks fantastic! We’re going to try it with honey, but I’m so excited to use some of my batch of sweet potatoes to try it. Thanks! Great photos, too!!

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9 sacha May 3, 2012 at 9:49 am

Are there any good alternatives to the dates? I’m not a big fan of them or raisins. Any thoughts?

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10 KathEats May 3, 2012 at 11:21 am

Lots of dried fruits… apricots, prunes, raisins

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11 Zylo February 27, 2013 at 5:51 pm

Thank you so much for this! I’m actually eating it right now as a second serving the next day. I loved it so much that I posted about it on my own blog with a link back to your site: fanofstuff.com/lentil-and-sweet-potato-salad/ Thanks for this idea!

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