Roasted Sweet Potato Lentil Salad

For 8 Servings, Roasted Sweet Potato Lentil Salad keeps the list centered on sweet potatoes or yams, Oil and Salt and pepper. Set aside about 50 minutes.

• Yield 8 Servings
• Ready in 50 minutes
• Prep 30 minutes
• Cook 20 minutes

Ingredients

Salad

• 2 pounds sweet potatoes or yams , about 3 medium
• Oil , avocado, olive, grapeseed, etc
• Salt and pepper
• ½ cup dry lentils , prepared
• 1 red bell pepper , seeded, cored and chopped small
• 1 to 2 large handfuls fresh spinach , torn into pieces
• 2 ribs celery , chopped small
• Crumbled feta , optional but delicious

Dressing

• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil , grapeseed oil, or avocado oil
• ¼ teaspoon ground cumin
• ¼ teaspoon paprika
• ¼ teaspoon salt , I use coarse, kosher salt

Instructions

1. Preheat the oven to 400 degrees F. Peel the sweet potatoes and chop into 1/2- to 1-inch pieces (keep them all as close to the same size as possible so they cook evenly). Place the sweet potatoes on the sheet pan and drizzle with a tablespoon or so of oil and sprinkle with a pinch or two of coarse, kosher salt and coarsely ground black pepper. Roast in the oven for 15-20 minutes until tender, flipping once, if desired; don't over cook or they'll fall apart in the salad.
2. Let the potatoes cool for 5-10 minutes on the sheet pan. While the potatoes cool, make the dressing, by combining all the ingredients in a jar, blender, or bowl and shake/process/whisk until smooth.
3. Add the cooled sweet potatoes to a large bowl. Add the cooked lentils, bell pepper, spinach, and celery. Toss lightly. Drizzle the dressing over the top, and gently mix to coat the salad ingredients with the dressing.
4. Garnish or serve with crumbled feta (optional but delicious). The salad is best served at room temperature, in my opinion.

Dress it just before it goes to the table so the leaves stay crisp.