Sweet Potato Lentil Salad

Why This Sweet Potato Lentil Salad Works So Well

This salad brings together roasted sweet potatoes, green lentils, kale, red onion, feta, and dried cranberries in a way that hits every note. The sweet potatoes get tender and caramelized in the oven, while the lentils stay firm enough to hold their own. The balsamic maple mustard dressing ties everything together with a tangy-sweet punch. I make this for lunch all fall, and it also holds its own as a side dish at Thanksgiving when you want something bright next to the heavy dishes.

3 Reasons This Salad Stands Out

• The roasted sweet potatoes bring natural sweetness that balances the earthy lentils and tart cranberries.
• Crumbled feta adds a creamy, salty finish that cuts through the tangy dressing.
• It comes together in about 40 minutes with minimal hands-on work, perfect for a weeknight or entertaining.

Key Ingredients for Sweet Potato Lentil Salad

• Sweet potatoes, two medium sweet potatoes, cut into even cubes so they roast evenly. Yams work too.
• Green lentils, rinse them and pick out any small stones before cooking. Cook in vegetable broth for extra flavor, not water.
• Feta cheese, its salty creaminess contrasts the sweet and tangy elements. Goat cheese or blue cheese are good swaps.

Kitchen Tools for This Salad

• Large baking sheet
• Large saucepan with lid
• Large mixing bowl
• Small bowl for dressing
• Whisk

Tips for Making the Best Sweet Potato Lentil Salad

Spread the sweet potato cubes in a single layer on the baking sheet so they roast instead of steam. Flip them halfway through for even browning. For the lentils, cook them until they are tender but still hold their shape, about 15-20 minutes; mushy lentils will make the salad heavy. The dressing emulsifies better if you whisk the garlic in with the vinegar first before adding the oil.

Why Each Step Matters Here

Cooking the lentils in vegetable broth rather than water adds a savory depth that plain lentils lack. The bay leaf contributes a subtle aromatic note that doesn’t stand out on its own but rounds out the flavor. Toss the salad just before serving so the kale stays crisp and the sweet potatoes don’t soak up too much dressing and soften.

Sweet Potato Lentil Salad Variations to Try

If you’re not a kale fan, swap in spinach, arugula, or mixed greens. For a different cheese, use crumbled goat cheese or blue cheese instead of feta. To make it a main dish, add shredded rotisserie chicken or flaked salmon. For a vegan version, skip the cheese and add a handful of toasted pepitas for crunch.

What to Serve with This Hearty Salad

This salad works as a vegetarian main for lunch or a light dinner, especially with a crusty baguette on the side. As a side, it pairs well with roasted chicken, pork tenderloin, or any Thanksgiving spread. Garnish with extra feta and dried cranberries right before serving for a pop of color.

How to Store Leftover Sweet Potato Lentil Salad

Store leftover salad in an airtight container in the fridge for up to 3 days. The kale will soften as it sits, so for best texture, keep the dressing separate and toss just before eating. The sweet potatoes and lentils hold up well, so you can also prep them ahead and assemble fresh.

Sweet Potato Lentil Salad FAQs

Equipment

• large baking sheet
• large saucepan
• large bowl
• small bowl
• knife
• cutting board
• spatula
• whisk

Recipe

Sweet Potato Lentil Salad

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Prep

15 min

Cook

30 min

Total

45 min

Servings

8 servings

Cuisine

American

Course

Lunch

Ingredients

• 2 sweet potatoes, cut into cubes (medium, cut into cubes (peel if desired))
• 1 tbsp olive oil
• to taste kosher salt and black pepper
• 1 cup uncooked green lentils (rinsed well and picked over)
• 3 cup vegetable broth
• 1 bay leaf
• 3 cup packed chopped kale (packed, chopped)
• 0.333 cup diced red onion (diced)
• 0.5 cup crumbled feta cheese (crumbled)
• 0.5 cup dried cranberries
• 2 tbsp chopped fresh parsley (chopped)
• 0.25 cup olive oil
• 2.5 tbsp balsamic vinegar
• 1 tsp dijon mustard
• 3 tsp pure maple syrup
• 1 clove garlic (minced)

Instructions

1. Preheat the oven to 400 degrees. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until well coated. Make sure they are in an even layer and not touching. Season with salt and pepper, to taste. Roast for 25 to 30 minutes, or until tender, flipping halfway through with a spatula.
2. While the potatoes are roasting, cook the lentils. In a large saucepan, combine the lentils, water or broth, and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.
3. In a large bowl combine the cooked lentils and sweet potatoes. Add the kale, red onion, feta cheese, cranberries, and parsley.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, and garlic. Season with salt and pepper, to taste.
5. Pour the dressing over the salad and toss well. Serve immediately.

Nutrition (per serving, estimated)

Calories

265 kcal13% DV

Protein

10 g20% DV

Fat

11 g14% DV

Carbs

33 g12% DV

Fiber

9 g32% DV

Sugar

6 g

Sodium

509 mg22% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

LunchKale Salad with Roasted Vegetables and Crispy Lentils