Name: Sweet Potato, Lentil, and Arugula Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 cups sweet potato (cubed, peeled if desired (about 2 medium potatoes)); 1 tsp smoked paprika; ½ tsp ground cumin; ½ tsp garlic powder; ½ tsp ground turmeric; ¼ tsp salt (optional); ¼ tsp ground black pepper (optional); Lemon Dijon Dressing (link in Chef’s Notes); 4 cups organic arugula; 1 ½ cups brown or green lentils (cooked); ½ cup shallots (diced, or onion); 2 tbsp pumpkin seeds (or pepitas)

In this Sweet Potato, Lentil, and Arugula Salad you’ll taste a little natural sweetness from the sweet potatoes, peppery goodness from the arugula, and earthy heartiness from the lentils. The Lemon Dijon Dressing lifts and brightens the entire dish. You’ll leave the salad feeling energized, satisfied, and nourished!

Sweet Potatoes

2 cups sweet potato (cubed, peeled if desired (about 2 medium potatoes))

1 tsp smoked paprika

½ tsp ground cumin

½ tsp garlic powder

½ tsp ground turmeric

¼ tsp salt (optional)

¼ tsp ground black pepper (optional)

Lemon Dijon Dressing (link in Chef’s Notes)

Salad

4 cups organic arugula

1 ½ cups brown or green lentils (cooked)

½ cup shallots (diced, or onion)

2 tbsp pumpkin seeds (or pepitas)

Make the sweet potatoes: Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

Add the sweet potato spices to a medium bowl and stir to combine. Add the sweet potatoes and toss until coated.

Lay the sweet potatoes out evenly on the parchment-lined baking sheet and roast for approximately 25 minutes or until fork-tender, tossing halfway through.

Meanwhile, make the Lemon Dijon Dressing and set aside.

Assemble the salad: Add the arugula, lentils, shallots, and sweet potatoes to a large bowl and toss to combine.

Divide the sweet potato and arugula salad between two bowls, top with the desired amount of Lemon Dijon Dressing, and sprinkle with pumpkin seeds.