Lentil & Sweet Potato Salad with Apple Cider Vinaigrette 🥗🍠🍎
This Lentil & Sweet Potato Salad with a zesty apple cider vinaigrette is a flavorful, plant-based powerhouse you’ll crave year-round. Tender roasted sweet potatoes meet hearty lentils, crisp veggies, and a tangy homemade dressing that ties it all together. Perfect served warm or cold, it’s a vegan dish packed with protein, fiber, and natural sweetness—simple, satisfying, and oh-so-good. 💚
Why You’ll Love This Salad 💚
- ✅ Vegan & Gluten-Free: Naturally allergy-friendly and nutrient-dense.
- ✅ Protein-Rich: Lentils offer complete plant-based nourishment.
- ✅ Meal Prep Friendly: Stays fresh for several days and travels well.
- ✅ Flavor + Texture: Sweet, earthy, tangy, crisp, and satisfying in every bite.
🥗 Lentil & Sweet Potato Salad Recipe
Ingredients
-
- For the Salad:
- 1 cup dried green or brown lentils (or 2½ cups cooked) 🟤
- 2 medium sweet potatoes, peeled and cubed 🍠
- 2 tbsp olive oil 🫒
- 1 red bell pepper, diced 🌶️
- ¼ red onion, finely chopped 🧅
- ¼ cup chopped parsley or cilantro 🌿
- Salt & black pepper to taste 🧂
- For the Apple Cider Vinaigrette:
- 3 tbsp apple cider vinegar 🍎
- 1 tbsp maple syrup 🍁
- 1 tsp Dijon mustard 🌿
- ¼ cup olive oil 🫒
- Salt & pepper to taste 🧂
👩🍳 Step-by-Step Instructions
- Cook the Lentils: Rinse lentils well. In a saucepan, combine with 3 cups water. Bring to a boil, then simmer for 20–25 minutes until tender. Drain and cool.
- Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until golden and fork-tender.
- Mix the Vinaigrette: In a jar or bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper until emulsified.
- Assemble the Salad: In a large bowl, combine lentils, roasted sweet potatoes, bell pepper, red onion, and herbs. Pour the vinaigrette over and toss gently to coat.
- Serve: Enjoy warm, at room temperature, or chilled. Garnish with extra herbs or toasted nuts if desired! 🌿
💡 Recipe Tips & Variations
- ✨ Crunch factor: Add toasted pecans, walnuts, or pumpkin seeds on top.
- ✨ Make it a meal: Serve over greens or add sliced avocado for richness.
- ✨ Flavor boost: Add dried cranberries or pomegranate seeds for sweetness and color.
- ✨ Protein twist: Add grilled tofu or chickpeas for an even heartier version.
🥄 Nutritional Benefits
Lentils are a plant-based protein and fiber powerhouse, promoting satiety, digestive health, and blood sugar balance. Sweet potatoes are rich in beta-carotene (vitamin A), vitamin C, and potassium. The apple cider vinaigrette aids digestion and adds a tangy brightness. Together, this salad supports energy, immunity, and whole-body wellness—deliciously!
🧊 Make-Ahead & Storage Tips
- ✅ Meal prep: Prepare the salad and store in the fridge for up to 4 days.
- ✅ Dressing tip: Toss with vinaigrette just before serving if prepping in advance.
- ✅ Freezer tip: While lentils freeze well, assembled salad is best enjoyed fresh.
- ✅ On-the-go: Store in jars for a perfect layered lunch option.
❓ Frequently Asked Questions
Can I use canned lentils?
Yes! Use 2½ cups canned lentils, drained and rinsed. Be sure to dry them slightly so the salad doesn’t get watery.
What’s the best sweet potato variety for this recipe?
Orange-fleshed sweet potatoes are ideal for their natural sweetness and creamy texture when roasted.
Is this salad good for a potluck?
Absolutely! It’s hearty enough to sit out at room temp and tastes even better after the flavors meld.
A Wholesome Salad You’ll Want on Repeat 💚
Tried this hearty vegan salad? 🥗🍠💬 Let me know your favorite add-ins in the comments or tag your colorful bowl on Pinterest. This one’s proof that healthy food can be bold, beautiful, and totally satisfying.
