Description
This Roasted Sweet Potato Salad combines tender roasted sweet potatoes, hearty lentils, sweet cranberries, and fresh herbs tossed in a creamy lemon tahini dressing. It’s satisfying, colorful, and perfect as a nourishing main or flavorful side.
Ingredients
- 2 large sweet potatoes, peeled and diced (1/2-inch cubes)
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika (optional)
- Salt, to taste
- Black pepper, to taste
- 1 cup dry green or brown lentils (or 2 1/2 cups cooked lentils)
- 1/2 small red onion, finely chopped
- 1/2 cup dried cranberries
- 1/4 cup fresh parsley, chopped
- 2 tablespoons roasted pumpkin or sunflower seeds (optional)
Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup or honey
- 1 clove garlic, minced
- 2–4 tablespoons warm water
- Salt, to taste
Instructions
- Roast sweet potatoes at 400°F for 25–30 minutes until caramelized and tender.
- Cook lentils in simmering water 20–25 minutes; drain and cool.
- Combine lentils, sweet potatoes, onion, cranberries, and parsley.
- Whisk dressing ingredients, thinning with warm water.
- Toss salad with dressing and top with seeds.
Notes
- Cut sweet potatoes evenly for consistent roasting.
- Avoid overcooking lentils to maintain texture.
- Add dressing gradually to control consistency.
- Let flavors meld for 15–20 minutes before serving for best taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes