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🍳 Recipes

Lentil & Roasted Sweet Potato Harvest Salad

A hearty autumn-inspired salad with caramelized sweet potato, protein-rich French lentils, crisp apple, and toasted pecans — all tied together with a tangy apple cider-maple dressing. Comforting and completely plant-based.

Ingredients (17)

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Instructions (5 steps)

  1. 1

    Roast the sweet potato: Preheat oven to 425°F. Toss cubed sweet potato with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast 22–25 minutes, flipping once halfway, until caramelized at the edges.

  2. 2

    Make the apple cider-maple dressing: While the sweet potato roasts, whisk together extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, cinnamon, salt, and pepper in a small bowl until smooth and emulsified.

  3. 3

    Toast the nuts: Toast pecans or walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant and lightly golden. Watch carefully — they go from toasted to burnt quickly. Let cool.

  4. 4

    Build the salad: In a large bowl, combine arugula or baby spinach, shredded Brussels sprouts, red onion, and cooked lentils. Add the warm roasted sweet potato and diced apple. Toss gently.

  5. 5

    Dress and finish: Drizzle dressing over the salad and toss to coat. Top with toasted nuts, dried cranberries, and crumbled goat cheese. Serve immediately or let sit 10 minutes for the greens to soften slightly.