If you’re craving a vibrant dish that perfectly balances hearty and fresh, look no further than this Easy Sweet Potato Salad with Lentils, Cranberries, and Maple Mustard Tahini Dressing Recipe. It’s a colorful medley of tender roasted sweet potatoes, protein-rich lentils, and tangy cranberries all tossed in a luscious, creamy dressing that’s bursting with sweet and savory flavors. This salad makes such a satisfying meal on its own or a show-stopping side that will brighten up any table. Whether you’re meal prepping for the week or want to impress guests with something wholesome yet exciting, this recipe has you covered.
Ingredients You’ll Need
The ingredients for this salad are wonderfully straightforward but pack a punch in flavor and texture. Each element plays a crucial role, from the soft sweetness of roasted sweet potatoes to the earthy lentils, lively cranberries, fresh herbs, and that dreamy maple mustard tahini dressing that ties everything together.
- Sweet potatoes (2 pounds): Choose firm, medium-sized sweet potatoes for even roasting and natural sweetness.
- Extra-virgin olive oil (2 tablespoons): Adds a silky richness and helps the spices cling to the potatoes.
- Ground cumin (½ teaspoon): Brings a warm, slightly smoky undertone to balance the sweetness.
- Garlic powder (½ teaspoon): A subtle savory note that enhances depth without overpowering.
- Paprika (½ teaspoon): Contributes a gentle smokiness and vibrant color.
- Kosher salt and black pepper: Essential seasonings that elevate every other ingredient.
- Lentils (½ cup): Cooked lentils add protein, texture, and a nutty flavor.
- Dried unsweetened cranberries (½ cup): Provide bursts of tartness and a chewy contrast.
- Fresh cilantro (¼ cup, finely chopped): Brightens the salad with a citrusy herbal note.
- Fresh parsley (¼ cup, finely chopped): Offers a fresh, slightly peppery flavor and vivid green color.
- Red onion (¼ cup, finely chopped): Adds a sharp, crunchy bite that balances the sweetness.
- Maple mustard tahini dressing: The star dressing that combines creamy tahini, sweet maple syrup, and tangy mustard for an unforgettable finish.
How to Make Easy Sweet Potato Salad with Lentils, Cranberries, and Maple Mustard Tahini Dressing Recipe
Step 1: Roast the Sweet Potatoes
Begin by peeling and cutting the sweet potatoes into evenly sized cubes, about one-inch pieces work well for roasting. Toss them in extra-virgin olive oil, ground cumin, garlic powder, paprika, salt, and pepper until every piece is nicely coated. Spread the potatoes out on a baking sheet in a single layer to ensure they roast evenly and develop a lovely caramelized surface. Roast at 425°F (220°C) for about 25-30 minutes, tossing halfway through, until tender and golden brown around the edges.
Step 2: Cook the Lentils
While the sweet potatoes are roasting, rinse your lentils under cold water and cook them in simmering water until tender—this usually takes about 20-25 minutes depending on the variety. Drain any excess water and let them cool slightly. Lentils add hearty substance and a satisfying bite to the salad without overpowering the other flavors.
Step 3: Prepare the Veggies and Herbs
Finely chop the fresh cilantro, parsley, and red onion while your other ingredients are cooking. These fresh elements will bring vibrant color and bright notes to every mouthful, balancing the richness of the roasted sweet potatoes and creamy dressing beautifully.
Step 4: Make the Maple Mustard Tahini Dressing
This dressing is pure magic. Whisk together tahini, maple syrup, Dijon mustard, lemon juice, a little olive oil, and a pinch of salt until silky smooth and creamy. The natural sweetness of maple syrup paired with the sharpness of mustard complements the earthy lentils and sweet potatoes perfectly. Adjust the consistency with a splash of water as needed to get that perfect drizzling texture.
Step 5: Toss Everything Together
In a large bowl, combine the roasted sweet potatoes, cooked lentils, dried cranberries, chopped herbs, and red onion. Drizzle the maple mustard tahini dressing over the top and gently toss until everything is evenly coated. Taste and adjust the seasoning if needed, adding extra salt, pepper, or lemon juice to brighten the flavors.
How to Serve Easy Sweet Potato Salad with Lentils, Cranberries, and Maple Mustard Tahini Dressing Recipe
Garnishes
Top your salad with a sprinkle of toasted pumpkin seeds or chopped walnuts for an extra crunch that contrasts wonderfully with the soft potatoes and lentils. A few fresh cilantro leaves scattered on top add a burst of color and fresh aroma, making the dish look as good as it tastes.
Side Dishes
This salad shines as a hearty main dish, but it also pairs beautifully with grilled chicken, pan-seared fish, or even alongside roasted vegetables for a completely plant-based feast. For a light meal, serve it with warm pita bread or on a bed of fresh greens.
Creative Ways to Present
For an elegant touch, serve the salad in individual glass jars or small bowls layered with the dressing and ingredients to showcase the gorgeous colors. You can also stuff it into pita pockets or wraps for a portable and flavorful lunch option that’s easy to enjoy on the go.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in the fridge for up to 3 days when stored in an airtight container. The flavors actually deepen overnight, making it an excellent choice for meal prep or feeding a crowd at a picnic or potluck.
Freezing
Because of the fresh herbs and cranberries, this salad isn’t ideal for freezing as it can affect the texture and flavor. However, you can freeze leftover cooked sweet potatoes and lentils separately to make future batches quicker and fresher.
Reheating
If you prefer your sweet potatoes warm, gently reheat just the sweet potatoes and lentils before tossing with the fresh herbs, cranberries, and dressing. Avoid reheating the entire salad to keep the fresh textures intact and the dressing vibrant.
FAQs
Can I use other types of lentils for this salad?
Absolutely! While brown or green lentils hold their shape well and are preferred here, red lentils can be used too but will become softer and a bit mushy, which changes the texture of the salad.
Can I make the maple mustard tahini dressing ahead of time?
Yes, making the dressing in advance is a great time-saver. Store it in a sealed container in the refrigerator for up to a week, giving it a good whisk before using as it may thicken when chilled.
Are dried cranberries the best choice for this salad?
Dried unsweetened cranberries are ideal for providing tartness and chewiness without extra sugar, but you can substitute with dried cherries or raisins if cranberries aren’t available.
Is this salad suitable for vegans?
Definitely! Every ingredient in this Easy Sweet Potato Salad with Lentils, Cranberries, and Maple Mustard Tahini Dressing Recipe is plant-based, making it a wholesome and tasty vegan-friendly option.
Can I add more vegetables to this salad?
For sure! Roasted bell peppers, diced cucumbers, or even shredded carrots would all complement the flavors and add even more texture and nutrition to your salad.
Final Thoughts
This Easy Sweet Potato Salad with Lentils, Cranberries, and Maple Mustard Tahini Dressing Recipe is truly a celebration of flavors and textures. It’s wholesome, vibrant, and perfect for nearly any occasion. I encourage you to give it a try and discover just how satisfying and versatile a well-made salad can be. Trust me—once you taste it, this recipe will become a beloved staple in your kitchen too!
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Easy Sweet Potato Salad with Lentils, Cranberries, and Maple Mustard Tahini Dressing Recipe
This easy Sweet Potato Salad is a nutritious and vibrant dish featuring roasted sweet potatoes, lentils, dried cranberries, and fresh herbs, all tossed in a tangy maple mustard tahini dressing. Perfect as a wholesome side or light meal, it blends warm and sweet flavors with fresh and zesty notes.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
For the Sweet Potato Salad
- 2 pounds sweet potatoes (2 to 3 medium-sized potatoes)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Kosher salt and freshly ground black pepper, to taste
- ½ cup lentils, rinsed
- ½ cup dried unsweetened cranberries
- ¼ cup finely chopped fresh cilantro
- ¼ cup finely chopped fresh parsley
- ¼ cup finely chopped red onion
For the Maple Mustard Tahini Dressing
- 3 tablespoons tahini
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons water (adjust for desired consistency)
- Salt and pepper, to taste
Instructions
- Prepare the lentils: Rinse ½ cup of lentils thoroughly under cold water. In a small saucepan, cover lentils with water and bring to a boil. Reduce heat and simmer until lentils are tender but not mushy, about 20 minutes. Drain and set aside to cool.
- Roast the sweet potatoes: Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes into bite-sized pieces. Toss them in a bowl with 2 tablespoons of extra-virgin olive oil, ½ teaspoon each of ground cumin, garlic powder, and paprika, and salt and pepper to taste. Spread the sweet potatoes evenly on a baking sheet lined with parchment paper. Roast for 25 to 30 minutes until tender and lightly caramelized, flipping halfway through. Remove from oven and let cool slightly.
- Make the maple mustard tahini dressing: In a small bowl, whisk together 3 tablespoons tahini, 1 tablespoon maple syrup, 1 tablespoon Dijon mustard, 2 tablespoons lemon juice, and 2 tablespoons water. Adjust water as needed to achieve a smooth, pourable consistency. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, combine the roasted sweet potatoes, cooked lentils, ½ cup dried unsweetened cranberries, ¼ cup chopped fresh cilantro, ¼ cup chopped fresh parsley, and ¼ cup chopped red onion. Drizzle the maple mustard tahini dressing over the mixture and toss gently to combine all ingredients evenly.
- Serve: Serve the salad warm or at room temperature. This dish can also be chilled if preferred and makes a great make-ahead option.
Notes
- For softer lentils, you can cook them a bit longer but avoid overcooking to prevent mushiness.
- If tahini is not available, you can substitute with a creamy nut butter like almond butter but the flavor will be different.
- Add toasted nuts or seeds for extra crunch and nutrition.
- This salad stores well in the refrigerator for up to 3 days.
- Adjust spices according to taste; smoked paprika can add a deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
