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!
Ingredients
- 2 medium sweet potatoes, ¼ inch cubed
- 2 teaspoons olive oil
- ½ teaspoon chili powder
- ½ 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
Instructions
- 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.
Notes
* To make this recipe vegan leave this out.
Nutrition
Calories: 233kcalCarbohydrates: 34gProtein: 8gFat: 8gSaturated Fat: 2gCholesterol: 8mgSodium: 166mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 16379IUVitamin C: 8mgCalcium: 101mgIron: 3mg
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!