Sweet Potato Salad with Lentils, Cranberries, and Maple Mustard Tahini Dressing Recipe

If you’re craving a dish that bursts with vibrant colors and layers of comforting flavors, this Sweet Potato Salad with Lentils, Cranberries, and Maple Mustard Tahini Dressing Recipe is your next favorite meal waiting to happen. It combines the natural sweetness of roasted sweet potatoes with the earthy bite of lentils and the tart burst of cranberries, all tied together with a luscious maple mustard tahini dressing. This salad is not just delicious but also packed with nutrients and textures that make every bite utterly delightful. Whether you’re serving it as a hearty lunch, a side for dinner, or bringing it to a gathering, it’s bound to impress and satisfy.

Ingredients You’ll Need

These ingredients are straightforward but thoughtfully chosen to create a beautifully balanced salad. Each one contributes a unique touch of flavor, texture, or freshness that makes this dish shine.

• Sweet potatoes (2 pounds): The star of the dish, providing natural sweetness and a creamy texture when roasted perfectly.
• Extra-virgin olive oil (2 tablespoons): Adds richness and helps roast the sweet potatoes to a golden finish.
• Ground cumin (½ teaspoon): Gives a subtle warmth and earthiness that complements the sweetness of the potatoes.
• Garlic powder (½ teaspoon): Infuses a gentle savory note to enhance overall flavor depth.
• Paprika (½ teaspoon): Adds a smoky subtle kick and lovely color contrast.
• Kosher salt and freshly ground black pepper: Seasoning essentials that bring out the best in every element.
• Lentils (½ cup): Provide a satisfying bite and protein boost to make the salad filling and hearty.
• Dried unsweetened cranberries (½ cup): Lend a pop of tartness and pleasant chewiness.
• Fresh cilantro (¼ cup, finely chopped): Offers a fragrant, herby brightness that lifts the dish.
• Fresh parsley (¼ cup, finely chopped): Adds fresh green notes and vibrant color.
• Red onion (¼ cup, finely chopped): Brings a mild sharpness and crunch for contrast.
• Maple mustard tahini dressing (1 recipe): The star dressing that marries sweet, tangy, nutty, and savory flavors beautifully.

How to Make Sweet Potato Salad with Lentils, Cranberries, and Maple Mustard Tahini Dressing Recipe

Step 1: Roast the Sweet Potatoes

Start by preheating your oven to 425°F (220°C). Peel and chop the sweet potatoes into roughly 1-inch cubes to ensure even roasting. Toss them in olive oil, ground cumin, garlic powder, paprika, salt, and pepper until beautifully coated. Spread the cubes on a baking sheet in a single layer and roast for about 25-30 minutes, turning halfway through, until they are fork-tender and caramelized around the edges. Roasting brings out their natural sweetness and gives them a satisfying texture that holds up well in the salad.

Step 2: Cook the Lentils

While the sweet potatoes roast, rinse the lentils thoroughly and place them in a pot with plenty of water. Bring to a boil and then reduce to a simmer, cooking uncovered for 15-20 minutes or until the lentils are tender but still retain a slight bite. Drain and set aside to cool. Lentils add an earthy heartiness that complements the sweetness of the potatoes perfectly.

Step 3: Prepare the Dressing

If you haven’t already prepared the maple mustard tahini dressing, now is the time. This luscious blend is what really elevates the salad — imagine creamy tahini mingling with the gentle sweetness of maple syrup and a zing of mustard, creating a harmonious dressing that ties every other ingredient together.

Step 4: Combine the Salad

In a large mixing bowl, combine the roasted sweet potatoes, cooked lentils, dried cranberries, chopped cilantro, parsley, and red onion. Drizzle the maple mustard tahini dressing generously over the mix and toss gently but thoroughly so every bite is coated with that incredible flavor. Adjust salt and pepper to taste. This step is where all those distinct ingredients come together into a vibrant, beautifully balanced salad.

How to Serve Sweet Potato Salad with Lentils, Cranberries, and Maple Mustard Tahini Dressing Recipe

Garnishes

For a final flourish, sprinkle some toasted pumpkin seeds or chopped walnuts on top for extra crunch and nutty flavor. A few fresh herb sprigs, like cilantro or parsley, raise the freshness factor and make the salad look as good as it tastes. A light dusting of smoked paprika can add a subtle visual and flavor boost.

Side Dishes

This salad pairs wonderfully with grilled chicken, seared salmon, or a flaky white fish, making for a wholesome meal. For a vegetarian option, try it alongside roasted vegetables or a warm grain bowl. Its versatility ensures it compliments various cuisines and main dishes seamlessly.

Creative Ways to Present

Serve this salad in a rustic wooden bowl to emphasize its hearty, wholesome vibe, or portion it into individual mason jars for an appealing grab-and-go lunch or picnic dish. Layering it over a bed of baby greens or arugula can add an inviting freshness and more crunch to every forkful.

Make Ahead and Storage

Storing Leftovers

You can store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after a day or so, making this salad taste even better as a make-ahead dish. Just give it a gentle stir before serving to remix the dressing with any settled ingredients.

Freezing

This salad is best enjoyed fresh or chilled and does not freeze well because the texture of roasted sweet potatoes and fresh herbs changes after thawing. For best results, prepare only the amount you plan to eat within a few days.

Reheating

If you prefer to serve the salad warm, gently reheat the portion you want in the microwave or a skillet for a short time. Avoid overheating so the dressing and fresh ingredients maintain their bright flavors and textures.

FAQs

Can I use canned lentils instead of cooking them from scratch?

Absolutely! Using canned lentils is a great time-saver. Just drain and rinse them thoroughly before adding to the salad to prevent extra liquid and ensure they don’t overpower the dish.

Is there a substitute for dried cranberries?

If you want a different flavor twist, try using dried cherries or raisins. Both provide a lovely burst of sweetness, though dried cranberries add a uniquely tart balance that pairs especially well with the dressing.

Can I make the maple mustard tahini dressing ahead of time?

Yes, the dressing can be prepared up to a week in advance and stored in the fridge in a sealed container. It might thicken, so just give it a good stir or whisk before using.

Is this Sweet Potato Salad with Lentils, Cranberries, and Maple Mustard Tahini Dressing Recipe vegan?

Yes, this recipe is naturally vegan, as it uses plant-based ingredients and a dressing without dairy or animal products, making it suitable for various dietary preferences.

What other herbs can I use if I’m not a fan of cilantro?

You can easily swap cilantro for more parsley, fresh basil, or even mint for a refreshing twist that still complements the other flavors in the salad beautifully.

Final Thoughts

This Sweet Potato Salad with Lentils, Cranberries, and Maple Mustard Tahini Dressing Recipe is a total winner when you want something vibrant, nutritious, and delicious. Its mix of sweet, savory, tart, and creamy elements feels like a warm hug in salad form. Give it a try, and I promise it’ll become one of those dishes you love having on repeat, whether for everyday meals or special occasions.

Print