Black Lentil Salad with Sweet Potatoes Recipe
A healthy and easy black lentil salad made with roasted sweet potatoes & maple dijon dressing, plus red onion and parsley.
Although this recipe is really easy, it does take time to roast the sweet potato chunks and simmer the black lentils. This salad keeps really well for several days, so consider making it on the weekend to enjoy during the week.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 4 to 6 servings 1x
- Category: Salads
- Method: Roast
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 to 1 1/2 pounds of sweet potatoes, peeled and cut into 1/2 inch chunks*
- 2 tablespoons oil (vegetable, olive, or avocado oil)
- 1/4 teaspoon salt
- 3 cups cooked black lentils
- 1/4 cup chopped parsley, plus more to taste
*Aim for small, bite-sized chunks. Most importantly, try to cut all of the chunks close to the same size so they roast evenly
Maple Dijon Dressing
- 1/4 cup olive oil
- 2 tablespoon apple cider vinegar
- 1 teaspoon pure maple syrup
- 1 teaspoon Dijon mustard
- 2 tablespoons finely chopped shallot or red onion, plus another 1/4 cup or so to sprinkle over the salad
- 1/4 teaspoon salt
Instructions
- Heat your oven to 350F degrees
- Toss sweet potato chunks in oil and spread out evenly on a baking sheet (lining with parchment for easier cleanup is optional). Season with salt.
- Roast for about 40 minutes, until the chunks are easy to pierce with a fork and lightly browned. Mix the sweet potato every 15 minutes or so. Taste the potatoes, and add more salt if needed.
- If you don’t already have cooked black lentils, follow this recipe: How to Cook Black Lentils
- In a large bowl, combine the cooked black lentils and roasted sweet potatoes with parsley.
- In a small bowl, whisk together the maple dijon dressing ingredients: olive oil, apple cider vinegar, maple syrup, Dijon mustard, red onion or shallot, and salt.
- Pour the maple vinaigrette over the salad and gently mix. Add salt and pepper to taste - don't skimp! Lentil salads need a generous amount of salt.
- Add more chopped parsley and red onion/shallot to taste.
Notes
This lentil salad stays fresh and delicious for 3 to 5 days. It can be made ahead of time for parties and holidays. It's also perfect for meal prep - make a batch to enjoy all week!
Brown or green lentils can be substituted for black lentils. Just make sure not to overcook them.
