Up to the last minute, I was debating what to call this salad. The simple “Lentil and Sweet Potato Salad,” the slightly more intriguing “Warm Lentil and Sweet Potato Salad,” or the fully informative “Warm Lentil and Sweet Potato Salad with Maple Vinaigrette.” I ultimately went with simplicity, but I want to make sure to give due credit to all the components that make this salad so very tasty. Served warm (or at room temperature), the flavors here feel very seasonally appropriate for autumn. The maple syrup and mustard harmonize seamlessly in the vinaigrette, playing nicely on top of the lentils’ and sweet potatoes’ earthiness. Something I love about lentils is that they leaving me feeling full but not lethargic which makes this salad work perfectly as a lunch. This would also be a great side along a cut of steak (for the meat-inclined) or some grilled portabella mushrooms.
Lentil and Sweet Potato Salad (adapted from the Washington Post)
Yield: 4 entrees or 8 sides
Ingredients:
- 1 1/2 lb sweet potatoes (2 large or 3 medium sweet potatoes), pricked all over with a fork
- 1 1/2 cups lentils*
- water
- 1/2 cup maple vinaigrette (see below)
*You’ll want to use brown or green lentils (French lentils are my personal favorite) as they hold their shape better than red and yellow lentils.
Method:
- Preheat the oven to 375 degrees.
- Put 1 1/2 lb sweet potatoes (2 large or 3 medium sweet potatoes), pricked all over with a fork on a baking sheet lined with foil, and bake for 45 – 90 minutes (depends on the size and age of the sweet potatoes) until juice oozes out of the holes and the sweet potatoes are soft. Let cool.
- Meanwhile, in a 4-quart or larger pot, combine 1 1/2 cups lentils with enough water to cover them by 1 – 2 inches. Cover with a lid, leaving slightly ajar, and bring to a boil over medium heat, then lower to a simmer until the lentils are tender but not falling apart, about 30 minutes. Drain.
- In a large bowl, toss the lentils with 1/2 cup maple vinaigrette.
- Carefully rub off and discard the sweet potato skins, then cut the flesh into 1/2″ chunks.
- Add the sweet potato chunks to the bowl with the lentils, and fold everything together gently. Serve warm or at room temperature.
Maple Vinaigrette
Yield: 1/2 cup salad dressing
Ingredients:
- 2 Tbsp apple cider vinegar
- 2 Tbsp maple syrup
- 1 Tbsp dijon mustard
- 1/2 tsp ground nutmeg
- salt and pepper, to taste
- 1/4 cup olive oil
Method:
- In a small bowl, add 2 Tbsp apple cider vinegar, 2 Tbsp maple syrup, 1 Tbsp dijon mustard, 1/2 tsp ground nutmeg, and salt and pepper, to taste. Whisk briefly to combine.
- Slowly drizzle in 1/4 cup olive oil, whisking constantly to create an emulsion. Taste, and adjust ingredients if needed.
