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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!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Salad
Cuisine American
Servings 4
Calories 233 kcal


  • 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


  • 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.


Calories: 233kcalCarbohydrates: 34gProtein: 8gFat: 8gSaturated Fat: 2gCholesterol: 8mgSodium: 166mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 16379IUVitamin C: 8mgCalcium: 101mgIron: 3mg
Keyword Sweet Potato Lentil Feta Salad recipe
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!