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Lentil & Sweet Potato Salad

Servings 2 Servings
Author Kath Younger


  • 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


  • 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.
  • Meanwhile, dice sweet potato, spray with cooking spray and sprinkle with cinnamon, salt and pepper, and bake cubes at 400* for about 30 minutes.
  • Chop dates and toast walnuts in the microwave (1 minute on high) or in a dry skillet.
  • Combine mustard, vinegar and maple in a jar and shake to combine.
  • When lentils and potato are done, toss everything together and serve over chopped baby spinach.