Description
A hearty salad made with roasted sweet potatoes, lentils, cranberries, and a creamy lemon tahini dressing.
Ingredients
For the Salad
- 2 large sweet potatoes, peeled and diced
- 2 tbsp olive oil
- 1/2 tsp smoked paprika (optional)
- Salt and black pepper, to taste
- 1 cup dry green or brown lentils
- 1/2 small red onion, finely chopped
- 1/2 cup dried cranberries
- 1/4 cup fresh parsley, chopped
- 2 tbsp roasted pumpkin seeds or sunflower seeds
For the Tahini Dressing
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup or honey
- 1 garlic clove, minced
- 2–4 tbsp warm water
- Salt, to taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss sweet potatoes with olive oil, paprika, salt, and pepper.
- Spread on baking sheet and roast for 25–30 minutes, flipping halfway.
- Cook lentils according to package directions until tender. Drain and cool slightly.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, warm water, and salt.
- In a large bowl, combine roasted sweet potatoes, lentils, red onion, cranberries, parsley, and seeds.
- Pour dressing over salad and toss gently.
- Serve warm, chilled, or at room temperature.
Notes
- Roast sweet potatoes in a single layer for better caramelization.
- Add spinach or kale for extra greens.
- Store dressing separately if meal prepping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes