Lentil Sweet Potato Salad
You know what? This lentil sweet potato salad changed my mind about healthy eating. I used to think salads were boring until I made this one.
The sweet potatoes get all caramelized and yummy. The lentils add protein, so you feel full.
Plus, the herbs make everything taste fresh and bright. I promise you’ll want seconds (and thirds!).
Why You’ll Love Lentil Sweet Potato Salad
Trust me, this salad hits differently than your usual boring greens and sad tomatoes.
- Protein-packed: Lentils are high in complete plant protein, helping you to maintain a steady source of energy.
- Sweet and savory: Roasted sweet potatoes taste like candy but healthier.
- Cozy spices: Cinnamon and cumin make your kitchen smell amazing.
- Garden fresh: Fresh parsley and cilantro wake up your taste buds.
- Meal prep winner: Tastes even better tomorrow for easy lunches.
- Party pleaser: Everyone asks for the recipe at potlucks.
Do you love fall salads as much as I do? Try my Roasted Beet Sweet Potato Salad, Sweet Potato Quinoa Salad, and Sweet Potato Black Bean Salad too!
Ingredients You’ll Need
Here’s what you need to make this magic happen – check my recipe card below for amounts.
- Dry lentils: I use green ones because they stay firm and don’t get mushy.
- Sweet potato: Pick the orange ones that feel heavy for their size.
- Olive oil: Good quality makes a big difference in taste here.
- Warm spices: This blend smells like fall in a jar when cooking.
- Fresh herbs: Don’t skip these – they make everything pop with flavor.
- Onion: Just a little bit adds the perfect sharp bite.
- Balsamic Vinaigrette: I whisk olive oil, balsamic vinegar, mustard, maple syrup, and spices together. It takes two minutes and beats store-bought every time.
How to Make Lentil Sweet Potato Salad
Don’t worry – this recipe looks long, but it’s really easy once you start cooking.
Step 1: Cook Your Lentils
Start the lentils by putting 1 cup lentils in 4 cups water with 1 teaspoon salt. Boil them, then turn heat down and simmer 20-25 minutes.
Step 2: Roast Your Sweet Potatoes
Mix diced sweet potatoes with 2 tablespoons olive oil and spices on your sheet pan. Pop them in a 400°F oven for 20-25 minutes until golden.
Step 3: Make the Dressing
Whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon mustard, 1 tablespoon maple syrup, and spices until smooth and creamy.
Step 4: Mix Everything
Combine your warm lentils and roasted sweet potatoes with 1/4 cup onion, 2 tablespoons parsley, and 2 tablespoons cilantro in your big bowl.
Step 5: Dress It Up
Pour that dressing over everything and toss gently. Taste it and add more salt if needed. YUM!
Tips for the Best Lentil Sweet Potato Salad
These tricks help me nail this salad every single time I make it.
- Watch your lentils: Nobody wants mushy lentils, so taste them often while cooking.
- Crank the heat: High heat gives sweet potatoes those crispy golden edges we love.
- Season while hot: Hot ingredients grab flavors better than cold ones.
- Let it sit: Give flavors 30 minutes to get friendly before you dig in.
- Check the dressing: Add more if your salad looks dry after chilling overnight.
Variations and Substitutions
Want to switch things up? Here’s how I change this salad when I’m feeling creative.
- Try different lentils: Red lentils cook faster, black ones look fancy and elegant.
- Swap vegetables: Butternut squash or roasted carrots work great instead of sweet potatoes.
- Add some crunch: Throw in toasted pecans, pumpkin seeds, or pomegranate seeds for texture.
- Change your herbs: Fresh mint or basil tastes amazing if you don’t have cilantro.
- Make it heartier: Crumbled goat cheese or chickpeas turn this into a main meal.
Make-Ahead and Storage Tips
Good news – this salad gets better with time! I make it the night before parties because flavors get cozy together. Keep it covered in your fridge for up to 4 days.
The dressing soaks into everything overnight and tastes incredible. You can eat it cold or let it warm up on the counter. Both ways taste AMAZING!
Recipe FAQs
Can I use canned lentils instead of dried?
Yes! Just rinse 2 cans of lentils and skip the cooking step completely.
How long do sweet potatoes need to roast?
I roast mine 20-25 minutes at 400°F until they’re tender and golden.
Can I make this salad vegan?
It already is vegan! I use maple syrup instead of honey for sweetness.
What type of lentils work best?
Green or brown lentils stay firm, but red ones cook much faster.
How far ahead can I prep this?
Make it 2 days early – it actually tastes better after sitting overnight.
Can I freeze leftover salad?
Don’t freeze this one. The texture gets weird, but it keeps great in the fridge.
What spices can I substitute?
Try smoked paprika or curry powder if you don’t have my spice blend.
Should I serve this warm or cold?
Both ways taste great! I like it warm, fresh from cooking, or cold the next day.
How do I prevent mushy lentils?
Test them every few minutes once they start getting soft during cooking time.
Can I add other vegetables?
Of course! Roasted bell peppers or cherry tomatoes add great color and flavor.
Lentil Sweet Potato Salad
Ingredients
For the Salad:
- 1 cup dry lentils picked over and rinsed
- 4 cups water
- 1 teaspoon kosher salt
- 2 large sweet potatoes diced into 1/2 inch pieces
- 3 tablespoons extra virgin olive oil divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 clove garlic minced
- 1/4 cup diced onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- kosher salt and fresh ground black pepper to taste
For the Balsamic Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Kosher salt and fresh ground black pepper to taste
- 1-2 tablespoons water if needed
Instructions
- Cook your lentils: Put lentils, water, and 1 teaspoon salt in your saucepan. Boil them, then turn heat down and simmer 20-25 minutes until tender.
- Prep sweet potatoes: Toss diced sweet potatoes with 2 tablespoons olive oil and all spices on your sheet pan until coated well.
- Roast them up: Bake sweet potatoes at 400°F for 20-25 minutes until golden and tender, stirring once halfway through cooking.
- Make the dressing: Whisk olive oil, balsamic vinegar, mustard, maple syrup, and spices together in a small bowl until smooth.
- Mix everything: Combine warm, drained lentils, roasted sweet potatoes, garlic, onion, parsley, and cilantro in your big serving bowl.
- Dress and serve: Pour dressing over everything, toss gently to coat, then taste and add more salt or pepper if needed.
Notes
- Don’t overcook lentils: They should be tender but still hold their shape when you bite into them.
- Cut potatoes evenly: Same-sized pieces cook at the same rate, so you won’t have some burnt and others raw.
- Make it ahead: This salad tastes even better tomorrow after all the flavors get to know each other overnight.
- Storage tip: Keep covered in your fridge up to 4 days, but bring to room temperature before serving for the best flavor.
- Spice it up: Toast whole cumin and coriander seeds before grinding them for deeper, richer flavor in this dish.
