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:
- 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.
- 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.
- In a small bowl, whisk together the ingredients for the honey mustard vinaigrette: olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- In a large salad bowl, combine the roasted sweet potatoes, cooked lentils, red onion slices, toasted nuts, and dried cranberries.
- Pour the vinaigrette over the salad ingredients and toss gently to coat.
- Add the baby spinach leaves or arugula and give the salad a final toss.
- 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!