In this Sweet Potato, Lentil, and Arugula Salad you’ll taste a little natural sweetness from the sweet potatoes, peppery goodness from the arugula, and earthy heartiness from the lentils. The Lemon Dijon Dressing lifts and brightens the entire dish. You’ll leave the salad feeling energized, satisfied, and nourished!
Yields2 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
Ingredients
Sweet Potatoes
2cupssweet potato (cubed, peeled if desired (about 2 medium potatoes))
1tspsmoked paprika
½tspground cumin
½tspgarlic powder
½tspground turmeric
¼tspsalt (optional)
¼tspground black pepper (optional)
Lemon Dijon Dressing (link in Chef’s Notes)
Salad
4cupsorganic arugula
1 ½cupsbrown or green lentils (cooked)
½cupshallots (diced, or onion)
2tbsppumpkin seeds (or pepitas)
Directions
1
Make the sweet potatoes: Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
2
Add the sweet potato spices to a medium bowl and stir to combine. Add the sweet potatoes and toss until coated.
3
Lay the sweet potatoes out evenly on the parchment-lined baking sheet and roast for approximately 25 minutes or until fork-tender, tossing halfway through.
4
Meanwhile, make the Lemon Dijon Dressing and set aside.
5
Assemble the salad: Add the arugula, lentils, shallots, and sweet potatoes to a large bowl and toss to combine.
6
Divide the sweet potato and arugula salad between two bowls, top with the desired amount of Lemon Dijon Dressing, and sprinkle with pumpkin seeds.
Chef's Notes
Substitutions Substitute purple potatoes or yams for the sweet potatoes.
Use another legume in place of the lentils, such as chickpeas, butter beans, or pinto beans.
Substitute another leafy green for arugula, like spinach or romaine.
Instead of shallots, use red, yellow, or green onion.
Substitute another seed for pumpkin seeds, such as sunflower seeds or hemp seeds. Or use your favorite nut in place of the seeds.
Prep Ahead Make the Lemon Dijon Dressing ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.
Make the sweet potatoes ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe.
Storage Store salad leftovers in an airtight container in the refrigerator for up to 2 days. Note that the arugula will get soggy! Better to wait to add the arugula until later if you think you’re not going to consume this dish in one sitting.
Ingredients
Sweet Potatoes
2cupssweet potato (cubed, peeled if desired (about 2 medium potatoes))
1tspsmoked paprika
½tspground cumin
½tspgarlic powder
½tspground turmeric
¼tspsalt (optional)
¼tspground black pepper (optional)
Lemon Dijon Dressing (link in Chef’s Notes)
Salad
4cupsorganic arugula
1 ½cupsbrown or green lentils (cooked)
½cupshallots (diced, or onion)
2tbsppumpkin seeds (or pepitas)
Directions
1
Make the sweet potatoes: Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
2
Add the sweet potato spices to a medium bowl and stir to combine. Add the sweet potatoes and toss until coated.
3
Lay the sweet potatoes out evenly on the parchment-lined baking sheet and roast for approximately 25 minutes or until fork-tender, tossing halfway through.
4
Meanwhile, make the Lemon Dijon Dressing and set aside.
5
Assemble the salad: Add the arugula, lentils, shallots, and sweet potatoes to a large bowl and toss to combine.
6
Divide the sweet potato and arugula salad between two bowls, top with the desired amount of Lemon Dijon Dressing, and sprinkle with pumpkin seeds.
