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Sweet potato lentil salad
Ingredients
- 1 red onion, chopped
- 2 carrots, peeled and cubed
- 2 sweet potatoes, peeled and cubed
- 2 cloves garlic, grated
- 2 tablespoons (30 milliliters) grape seed oil
- Fresh ground pepper
- 1 tablespoon (15 milliliters) fresh thyme, chopped
- 1 cup (240 milliliters) puy lentils, cooked
- 1 cup (240 milliliters) arugula
- 2 tablespoons (30 milliliters) balsamic vinegar
- 1 tablespoon (15 milliliters) walnut oil
- 1 tablespoon (15 milliliters) maple syrup
- 1/4 cup (60 milliliters) goats’ cheese, crumbled
Directions
- Preheat oven to 400F (205C).
- Add sweet potato, carrots, onion, and garlic into a bowl. Add grape seed oil and stir to coat. Grind fresh pepper over top. Toss to combine.
- Pour veggies onto a cookie sheet with a lip. Add thyme.
- Roast in the oven 20-30 minutes until tender.
- Once cooled, add to a bowl with cooked lentils.
- Add arugula.
- Mix together balsamic vinegar, maple syrup, and walnut oil. Pour into bowl. Toss to coat.
- Top with goats’ cheese and extra thyme. Enjoy!
