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Dinner recipe · from the recipe book

Roasted Sweet Potato Chopped Salad with Lentils

Crisp romaine and crunchy raw vegetables meet caramelized cumin-roasted sweet potato, earthy lentils, salty feta and toasted pepitas in a bright lemon olive oil dressing.

Roasted Sweet Potato Chopped Salad with Lentils

Ingredients

  • 4 medium500 gSweet potatoespeeled and cut into 1/2-inch cubes
  • ¾ cup160 gBrown or green lentils, dryrinsed
  • 3 cups710 gWater
  • 6⅓ cups chopped300 gRomaine lettucechopped
  • 1 cup chopped150 gRed bell pepperdiced
  • 2 cups sliced200 gCucumberdiced
  • 2 stalks80 gCelerythinly sliced
  • ½ medium50 gRed onionfinely diced
  • ⅓ cup chopped20 gFresh parsleychopped
  • ½ cup crumbled80 gFeta cheesecrumbled
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • ¼ cup60 gOlive oil
  • ¼ cup60 gLemon juice
  • 2 tsp4 gLemon zest
  • 1 clove3 gGarlicgrated
  • 2 tsp10 gYellow mustard
  • 1½ tsp10 gHoney
  • 1½ tsp3 gGround cumin
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the sweet potato with one-third of the olive oil, the cumin, half the salt and half the black pepper; spread on the pan and roast 25 to 30 minutes, turning once, until browned and tender.
  3. Meanwhile, bring the lentils and water to a boil in a saucepan, then simmer 20 to 25 minutes until tender but still holding their shape; drain and let cool slightly.
  4. While they cook, toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes until they pop and smell nutty; set aside.
  5. Make the dressing: whisk the lemon juice, lemon zest, garlic, mustard, honey, the remaining salt and the remaining black pepper, then whisk in the remaining two-thirds of the olive oil.
  6. In a large bowl, combine the romaine, bell pepper, cucumber, celery, red onion and parsley.
  7. Add the lentils and roasted sweet potato, pour on the dressing and toss well.
  8. Divide among four plates and top with the feta and toasted pumpkin seeds.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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