Mix up your Thanksgiving menu this year with my Sweet Potato Lentil Feta Salad recipe!
Still pregnant. 🙂 I’ll keep ya posted!
Each year I like to try to come up with a vegetarian dish that is perfect for the Thanksgiving table. Whether it’s a Cranberry, Mushroom, Walnut & Farro Stuffed Acorn Squash, Apple & Cranberry Vegetarian Stuffing or Maple Roasted Brussel Sprouts with Cranberries I like to make sure that those of us who skip the turkey don’t miss out. I adore mixing Thanksgiving flavors together in unexpected forms and this dish is no exception. My Sweet Potato Lentil Feta Salad recipe is packed with roasted sweet potato, rich protein packed lentils and pops of tangy sweetness from pomegranate. It can be left vegan OR topped with salty feta. Either way, it’s a winning combination for plant and turkey eaters!New Vegetarian Holiday Dish! Sweet Potato Lentil & Feta Salad with Pomegranate from Running in a a SkirtClick To Tweet
Sweet Potato Lentil Feta Salad recipe
This Sweet Potato Lentil Feta Salad recipe looks fancy but is really easy to put together. The only cooking involved is roasting the sweet potatoes which are really simple. The roasting brings out their sweet flavor and creates the most delightful bites.
To make this dish heartier I added cooked lentils for protein. You can either use canned lentils or cook dried ones. Lentils are the easiest bean to make because they don’t require pre-soaking. If you have the time try it, but if not the canned work great too.
The real star of this Sweet Potato Lentil Feta Salad recipe the understated peppery arugula and pretty pops of pomegranate. They make this salad so festive for Thanksgiving. If you are intimidated by pomegranate you could always go with dried cranberries instead… but the pomegranate is so delightful.
As long as you aren’t vegan, the final touch is rich and salty feta cheese. Because you can never go wrong with feta.
The dressing is a simple vinegarette with red wine but if you are feeling extra creative you could also whip up a batch of my Apple Cider Vinaigrette. Both would be delicious.
And even though this dish is technically called a salad it is pretty and hearty enough to be a vegetarian main course OR a side dish for the turkey.
I put it on a small plate for the photos, but if you have a crowd double or triple the recipe to make a showstopping platter. I know you’re family will love it!
PLUS this dish is even easy enough to throw together for a random dinner any night of the week. As always, I’d love to know what you think!
- The Best Vegetarian Thanksgiving Menu
- 30 Delicious Vegetarian Thanksgiving Dishes
- Vegetarian Stuffing
- The Best Sweet Potato Casserole
New Vegetarian Holiday Dish! Sweet Potato Lentil & Feta Salad with Pomegranate from Running in a a SkirtClick To Tweet
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This Sweet Potato Lentil Feta Salad recipe is a beautiful vegetarian dish for the holiday table but easy enough for a weekday meal!
- 2 medium sweet potatoes 1/4 inch cubed
- 2 teaspoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- salt and pepper
- 1 cup cooked lentils
- 2 cups arugula
- 2 tablepsoons pomegranate arils
- 2 tablespoons feta *
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 small lemon juiced
- salt and pepper to taste
Preheat the oven to 400 degrees and line a baking sheet with foil. Spray with cooking spray.
Toss the sweet potatoes with the olive oil, chili powder, garlic powder, and salt and pepper to taste. Pour the mixture on the baking sheet. Roast for 20-25 minutes until the potatoes are tender. Allow to cool enough to touch. You don't want the potatoes to completely wilt the arugula.
Whisk the red wine vinegar, olive oil, lemon and salt, and pepper together for the dressing.
Toss the arugula, sweet potato and lentils in your preferred amount of dressing. Place on a plate and top with the pomegranate and feta.
* To make this recipe vegan leave this out.
What’s your favorite Thanksgiving side dish?