Description
A hearty and wholesome salad made with roasted sweet potatoes, earthy lentils, and a zesty lemon-tahini dressing packed with protein, fiber, and bold winter flavors.
Ingredients
2 medium sweet potatoes, peeled and cubed
1 cup cooked green or brown lentils
3 cups baby spinach or mixed greens
1/4 cup red onion, thinly sliced
1/4 cup feta cheese or goat cheese (optional)
2 tbsp olive oil
1/4 tsp smoked paprika
Salt and black pepper, to taste
**Lemon-Tahini Dressing:**
2 tbsp tahini
1 1/2 tbsp lemon juice
1 tbsp olive oil
1 tsp maple syrup or honey
1–2 tbsp warm water (to thin)
Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss cubed sweet potatoes with olive oil, paprika, salt, and pepper.
3. Roast for 25–30 minutes, stirring halfway, until golden and tender.
4. In a small bowl, whisk together all dressing ingredients until smooth.
5. In a large salad bowl, combine lentils, roasted sweet potatoes, spinach, and red onion.
6. Drizzle with lemon-tahini dressing and toss gently to coat.
7. Top with crumbled feta or goat cheese if using.
8. Serve warm or at room temperature.
Notes
Use French green lentils for a firmer texture that holds up well in salads.
For a vegan version, omit the cheese or use a dairy-free alternative.
Add toasted seeds or nuts for extra crunch and nutrition.
This salad makes a perfect meal prep option — it tastes even better the next day!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 9g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 8mg
Keywords: roasted sweet potato salad, lentil salad, lemon tahini dressing, healthy salad, vegetarian, high protein salad