Easy Sweet Potato and Lentil Salad in a Sweet and Sour Lime Vinaigrette
Ingredients
- 1½ sweet potatoes , peeled and diced into ½ inch cubes
- ¼ cup sunflower oil
- 1 cup green lentils
- 1 bay leaf
- 1 dried whole red chili pepper
- 1 peeled garlic clove
- 1½ tsp sea salt
- ½ tsp red chili powder
- ½ cup diced red onion
- ½ cup pomegrante arils
- 2 cups microgreens , such as cilantro , arugula
vinaigrette
- ¼ cup fresh lime juice
- 2 tbsp runny honey
- 1 tbsp dijon mustard
- 1 garlic clove , finely minced
- ½ tsp sea salt
- ¾ cup olive oil
Instructions
for the vinaigrette
- using a smalll bowl , coombine together lime juice , mustard , honey , garlic and salt
- slowly add the olive oil in a thin stream and continue to whisk untiul it emulsifies
for the salad
- preheat oven too 425f degrees , and place the rack in the lower third of the oven
- toss sweet potatoes with the oil and arrange them in a single layer on a rimmed baking sheet
- rtoast the sweet potatoes for about 30 minutes or until they are bronezed and crispy along the edges
- in the meantime , place lentils in a saucepan and cover with enough cold water to cover them
- add the bay leaf , dried chili , garlic and salt
- bring to a boil and skim off any scum that rises to the top
- then reduce the heat to meduim- low and alllow the lentils to simmer until they are tender , about 18-20 minutes should be more than enough time
- drain the lentils and discard the bay leaf , dried chili , and garlic clove
- now toss the cooled potatoes and green lentils together and sprinkle with red chili powdewr
- gently mix in the red onion diced pieces, pomegranate arils, and half the microgreens in with the lentils and potatoes
- drizzle over half the vinaigreetteand toss everything together then transfer to a serving bowl and then add the rest of the microgreens and vinaigrette
Tried this recipe?Let us know how it was!