Sweet Potato Salad with Lentils and Feta Cheese
A delicious trio of ingredients comes together for a main course salad.
Servings: 8 people
Ingredients
- 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)
Instructions
- 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.