Warm Sweet Potato and Lentil Salad with a Honey Mustard Vinaigrette

Ingredients:

the Salad:

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
    Salt and pepper, to taste
    -1 cup green lentils, rinsed
  • 4 cups water or gluten-free vegetable broth
  • 1 small red onion, thinly sliced
  • 1/2 cup choppednuts or pecans, toasted
  • 1/2 cup dried cranberries
  • 2 cups baby spinach leaves or arugula

For the Honey Mustard Vinaigrette:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar (ensure gluten-free)
  • 1 tablespoon Dijon mustard (ensure gluten-free)
  • 1 tablespoon honey
  • Salt and pepper, to taste

Instructions:

  1. Start by preheating the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for about 25-30 minutes or until tender and starting to caramelize. Stir halfway through the cooking time.
  2. While the sweet potatoes are roasting, cook the green lentils. Bring the 4 cups of water or gluten-free vegetable broth to a boil in a medium pot. Add the rinsed lentils and reduce heat to a simmer. Cook for 20-25 minutes or until lentils are tender but still hold their shape. Drain any excess liquid and set aside to cool slightly.
  3. In a small bowl, whisk together the ingredients for the honey mustard vinaigrette: olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
  4. In a large salad bowl, combine the roasted sweet potatoes, cooked lentils, red onion slices, toasted nuts, and dried cranberries.
  5. Pour the vinaigrette over the salad ingredients and toss gently to coat.
  6. Add the baby spinach leaves or arugula and give the salad a final toss.
  7. Serve the warm salad on its own, or as a complimentary side to your favorite protein.

Enjoy your homemade, gluten-free warm sweet potato and lentil salad!

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