sweet potato lentil feta salad recipe

Sweet Potato Lentil Feta Salad recipe

This Sweet Potato Lentil Feta Salad recipe is a beautiful vegetarian dish for the holiday table but easy enough for a weekday meal!

Course Main Course, Salad
Cuisine American
Keyword Sweet Potato Lentil Feta Salad recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 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 *

For the dressing

  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 small lemon juiced
  • salt and pepper to taste


  1. Preheat the oven to 400 degrees and line a baking sheet with foil.  Spray with cooking spray.

  2. 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.

  3. Whisk the red wine vinegar, olive oil, lemon and salt, and pepper together for the dressing.

  4. Toss the arugula, sweet potato and lentils in your preferred amount of dressing.  Place on a plate and top with the pomegranate and feta.

Recipe Notes

* To make this recipe vegan leave this out.