I think one of my favourite side dishes is sweet potato salad. Trying sweet potato salad for the first time blew me away! Roasted sweet potatoes, green onion, dried cranberries, some sort of honey citrus dressing…it was heaven! Since then I’ve been making different versions of that salad. This wild arugula sweet potato lentil salad is one of the best versions that I’ve encountered so far.
You can serve this as a main dish or as a side. The french lentils make it a little more filling than your average side dish. The arugula gives the salad a peppery flavour. The sweet potatoes, the dried cranberries and the honey lemon vinaigrette help to balance the peppery flavour from the arugula. The arugula really makes this dish stand out and gives it a lovely vibrancy. The recipe is completely vegetarian as well.
The honey lemon vinaigrette used for this dish is actually the same one from my Watermelon Radish, Fennel & Mandarin salad recipe. The lemon really adds a freshness to the dish. I love how wild looking this dish is, hence the word wild in the title. It is what I would imagine the forest floor to look like.
This dish has a lot of nutrients in it. Rich in beta carotene, sweet potatoes are rich source of Vitamin A. The beta carotene is what gives the potatoes their wonderful orange colour. Vitamin A is important for skin health, eyes, bones and immunity. Roasting sweet potatoes allows them to get caramelized on the bottom, yet perfectly soft on the inside. Lentils are packed with protein and high in fibre. They are an excellent way to get some plant based protein into your diet.
For more recipes like this one, head over to my recipe page.
Wild Arugula Sweet Potato Lentil Salad
- 2 medium sweet potatoes, peeled and cubed
- 1 cup french lentils, cooked and drained
- 1 garlic clove
- 1 bay leaf
- 1 tbsp chia seeds
- 2 tbsp extra virgin olive oil
- 2 cups fresh arugula
- 1/4 cup whole dried cranberries
- Honey Toasted Walnuts
- 1/4 cup toasted walnuts, chopped
- 1 tbsp honey
- salt and pepper to taste
- 2 oz goat cheese
- 1/3 cup extra virgin olive oil
- 1 tbsp dijon mustard
- 1-2 tbsp raw honey
- 2 lemons, squeezed
- 1-2 garlic cloves, minced
- salt & pepper to taste
- Pre-heat oven to 420 degrees fahrenheit. Line a baking sheet with parchment paper.
- Toss cubed sweet potatoes in olive oil and sprinkle with salt & pepper.
- Cook in oven for 20-30 minutes.
- While the sweet potato is cooking, work on the lentils. In a small saucepan on med-high heat, place lentils in the saucepan with 2 cups of water, bay leaf and garlic clove.
- Once the mixture starts to gently boil, simmer uncovered for 30 minutes. This is the perfect thing to do while the sweet potatoes are cooking because they should both be done by the same time.
- The lentils are cooked once they are soft and no longer crunchy. Once they are cooked, season with a bit of salt and drain. Set aside.
- Work on the honey toasted walnuts. Heat a small skillet over med-high heat. Add 1 tbsp of honey and then add the walnuts. Toast for about 5 minutes until fragrant. Set aside.
- At this point, the sweet potatoes should be done so it is time to assemble the salad. To a large salad bowl, add sweet potatoes, lentils and arugula. Give it all a good toss. Add in the cranberries and the walnuts.
- The dressing for this salad can easily be prepared by adding all the ingredients into a mason jar and giving it a good shake. Let the dressing sit for about 5 minutes to allow the flavours to infuse, then shake again and then use on the salad.
- Dress the salad with a couple tablespoons of the dressing and then top with goat cheese. Serve!