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
