Vegetarian Thanksgiving Recipe | Sweet Potato Salad with Lentils and Feta Cheese
In this vegetarian Thanksgiving recipe, roasted sweet potatoes mingle with hearty lentils and tangy feta cheese for a dish that will satisfy all eaters at the table.
Vegetarian Thanksgiving Recipe
Sweet potatoes are one of my favorite fall ingredients. I like to include them on a holiday table in a “non-traditional” way. I make this dish because it’s delicious, although it does double duty of being a hearty dish for the non meat-eaters at any holiday gathering.
While dry lentils are certainly easy to cook, I make it even easier by purchasing already cooked lentils. I find them in the refrigerated section of the grocery store. Trader Joe’s carries them, and Melissa’s Produce also makes them and distributes them nationwide. This way I just pop open a package and go, I don’t have to factor in time to cook the lentils.
Serving This Salad
This salad looks absolutely beautiful presented on a large platter. If you are making it ahead of time and bringing it to a holiday gathering, I suggest two ways. Either 1) toss the lentils and sweet potatoes beforehand, and toss in the greens right before serving, or 2) Make it all on a platter and wrap it. If you know you will be eating right away when getting to the party, go ahead and toss it at home. If you know that eating time is a few hours away, the lentils and sweet potatoes will hold up well, just wait until the last minute to toss in the greens.
Sweet Potato Salad with Lentils and Feta Cheese
- 1 1/4 pounds sweet potatoes
- 1 large carrot
- 1 small red onion
- 3 Tablespoons extra virgin olive oil, divided
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground cumin
- pinch dried chili flakes (optional)
- 8 oz. cooked lentils (du Puy or French lentils are a good choice)
- 3 oz. crumbled feta cheese
- 3 oz. baby arugula or other baby greens
- 2 Tablespoons red wine vinegar (balsamic or sherry vinegar work here too)
- Preheat oven to 425°F.
- Cut sweet potatoes, carrots, and onion into 2-inch chunks. Place in a large bowl. In a small bowl, combine 2 Tablespoons olive oil salt, cumin, and chili flakes. Drizzle over cut veggies and stir so they are evenly coated. Place on a rimmed baking sheet. Roast for 30 minutes, until tender and browning at the edges.
- Have lentils at room temperature, or heat according to package instructions if you wish. Scatter over a serving platter, and top with roasted veggies. Top with feta, arugula, and drizzle with vinegar. Finish with remaining 1 Tablespoon drizzle of olive oil.