This warming salad is easy and filled with foods I already love- lentils, sweet potatoes and spinach (+ arugula). I Love Lentils! The are a protein and fiber-rich food and they help with digestion, lowering cholesterol, balancing blood sugar and gives a little boost of energy. And the sweet potatos, I just can’t live without their vitamin filled sweet flavor.

Lentil and Sweet Potato Salad

Serves 2

Ingredients:

1/4 cup green lentils
1 large sweet potato (or 2 smaller)
1/4 cup raw walnuts (toasted in dry skillet for a few minutes or in oven)
4 dates, chopped
2 cups organic baby spinach
1 tsp dijon mustard
1 tsp balsamic vinegar
1 tsp maple syrup
1 tbsp virgin olive oil
sea salt and ground pepper, to taste
dash of cinnamon

Directions:

Cook the lentils by add to a big pot with 4:1 water/lentil ratio. Bring to a boil, reduce to simmer and cook for about 30 minutes or until done.

Dice sweet potato into cubes, put in a bowl, add olive oil to coat. Lay out on a pan (cover with foil for easy clean up) and sprinkle with cinnamon, salt and pepper, Bake cubes at 400 degrees for about 30 minutes.

Fill a nice dinner salad bowl with baby spinach, and toss in lentils and sweet potato when done; add in walnuts.

Combine mustard, vinegar and maple in a jar and shake to combine. Pour over salad.

Optional:

Add grilled salmon or chicken and use this salad as a side dish
Add a handful of Arugula with spinach for a little extra flavor
Add other roasted root veggies

This is a perfect make-ahead recipe and use for a meal later in the week or to bring to work as lunch – store in smaller container you can grab in the morning and go – it’s yummy to eat cold. Keep dressing in separate container and add just before eating to avoid a mushy lunch. 🙂

Make up a big batch of lentils, roasted sweet potatoes and have some baby spinach on hand and you can whip this together as a warm meal during the busy week night.

Enjoy!!!