This vibrant Lentil Salad with Roasted Sweet Potatoes is hearty, bright, and ideal for meal prep. A reliable lentil salad belongs in every healthy recipe collection, and this one is a favorite.
Quick Look: Sweet Potato Lentil Salad
- 🔪 Prep Time: 10 minutes
- 🔥 Cook Time: 40 minutes
- 🍽 Total Time: 1 hour 20 minutes (including cooling time)
- 👨👩👧👧 Servings: 4
- 🌱 Calories: 454
- 🫘 Protein: 15 grams
- 🍠 Dietary: Vegan, gluten-free; can be nut-free and soy-free
- 😋 Flavor Profile: Earthy, nutty, sweet, and tangy
- ✅ Difficulty: Beginner-friendly, with step-by-step photos
Table of Contents
- Quick Look: Sweet Potato Lentil Salad
- Love for this Lentil Salad ⭐️
- Key Ingredients
- Ingredient Variations
- How to Make Sweet Potato Lentil Salad
- Recipe Tips
- Serving Suggestions
- Lentil Salad FAQs
- More Lentil Recipes
- Lovely Lentil Salad Recipe
Love for this Lentil Salad ⭐️
This fresh, bright vegan lentil salad is wonderful served cold or at room temperature. It leans Mediterranean in style but layered with bold Sweet Potato Soul flavors: tender lentils, caramelized sweet potatoes, a chorus of fresh herbs, and a sweet-tart pomegranate vinaigrette. It’s easy to prep, high in plant-based protein and fiber, and great for meal prep, potlucks, picnics, and BBQs.
Key Ingredients
Lentils: Use firm varieties like French (Puy) lentils, green, brown, or beluga so they hold their shape in a cold salad. Cook them on the stove or in an Instant Pot, or use canned lentils for convenience.
Sweet Potatoes: About 1 lb (two small potatoes), peeled and cut into ½-inch cubes for even roasting.
Herbs: Brighten the salad with lots of fresh herbs. The recipe suggests ⅓ cup each of basil, dill, cilantro, and mint, but any combination of fresh herbs will work.
Pomegranate Vinaigrette: A sweet-and-tangy vinaigrette complements the earthy lentils and roasted sweet potatoes. Use your favorite fruity vinaigrette if you prefer.
Garnish: Toasted pumpkin seeds, lime wedges, and optional pomegranate seeds add texture, citrus brightness, and a jewel-like finish. Substitute toasted pistachios or toasted pecans if you prefer.
Ingredient Variations
There are many simple ways to adapt this salad:
- Garnishes: Swap lime for Meyer lemon or blood orange. Add fresh berries for a fruity accent.
- Vegetables: Use roasted carrots, white sweet potatoes, or a mix of root vegetables in place of sweet potatoes.
- Squash: Replace sweet potatoes with cubed butternut, acorn, or delicata squash for a fall twist.
- Dressings: Try a raspberry vinaigrette, maple-miso dressing, or another fruity-tangy option.
- Legumes: Use a different firm lentil, or swap up to 1 cup of cooked lentils for chickpeas, edamame, or white beans.
- Herbs: If you don’t have the full herb lineup, use 1 1/3 cups total of any combination of basil, cilantro, mint, dill, parsley, chives, or tarragon.
How to Make Sweet Potato Lentil Salad
Simple steps to make this lentil salad:
- Prepare: Preheat the oven to 375°F and line a baking sheet with parchment.
- Season: Toss cubed sweet potatoes with oil, garlic powder, smoked paprika, and 1 teaspoon of salt.
- Roast: Spread sweet potatoes in a single layer and roast until tender, about 30–40 minutes.
- Simmer lentils: While the potatoes roast, cook 1 cup raw firm lentils with 2 cups water and ½ teaspoon salt. Simmer until tender, about 30 minutes, then cool completely.
- Make the dressing: Whisk or shake the pomegranate vinaigrette ingredients until emulsified.
- Combine: In a large bowl, mix roasted sweet potatoes, cooled lentils, red onion, and chopped herbs. Drizzle with vinaigrette and toss gently to coat.
- Serve: For best flavor, chill the salad for a few hours to let flavors meld. Garnish with toasted pumpkin seeds, lime wedges, and pomegranate seeds if desired.
Recipe Tips
- How to toast pumpkin seeds: Spread raw pumpkin seeds on a baking pan and bake at 350°F until fragrant and slightly golden, about 8 minutes.
- Don’t overcook lentils: Simmer about 30 minutes until tender but still firm; overcooked lentils become mushy.
- Cool lentils completely: Use cool lentils in the salad. Warm lentils absorb dressing and soften too much. To chill quickly, spread them on a rimmed baking sheet and refrigerate 10–15 minutes.
- Use canned lentils to save time: Drain thoroughly before adding to the salad.
- Make ahead: This salad improves after a few hours in the fridge, making it excellent for meal prep.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended, as it affects texture.
Serving Suggestions
After making this salad many times, here are favorite ways to enjoy it:
- On its own: A flavorful side or light plant-based main.
- Tossed with greens: Add up to 4 cups of baby kale, arugula, or spinach and toss gently to coat; serve immediately.
- On toast: Spoon over toast or avocado toast for a hearty bite.
- With grains: Mix with cooled quinoa, farro, barley, or couscous for a substantial grain salad.
- In a wrap: Roll the salad into a large tortilla for an easy lunch.
- Meal prep: Make several salads for the week to keep meals interesting and nutritious.
Lentil Salad FAQs
Yes. The flavors deepen with time. If making ahead for an event, add chopped herbs and seeds just before serving to keep them fresh.
Firm lentils like French (Puy) or beluga hold their shape best. Brown or green lentils work too. Avoid overcooking and always cool them completely before combining with dressing.
Yes. It’s great cold, at room temperature, or even slightly warm. Make sure the lentils are fully cooled so they don’t become mushy when dressed.
Stored in an airtight container in the refrigerator, the salad will keep for up to 5–7 days. Use a clean utensil each time you serve to maintain freshness.
More Lentil Recipes
Main Dishes
The Best Vegan Lentil Meatloaf
Main Dishes
Lentil Taco Meat
Soups & Stews
Butternut Squash Lentil Soup
Main Dishes
Easy Lentil Tacos (10-Minute Vegan Taco Filling)
If you made this Lentil Salad Recipe, leave a 5 star rating and review — it helps others discover it. Thank you!
Lovely Lentil Salad
Ingredients
- 1 lb sweet potatoes, peeled and cut into ½-inch cubes (about 2 small potatoes)
- 1 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 ½ tsp sea salt, divided
- 1 cup raw French Puy lentils (or other firm lentils) or 2 cups cooked lentils
- ¼ red onion, diced (about ¼ cup)
- ⅓ cup each fresh basil, dill, cilantro, and mint, chopped (total 1 1/3 cups)
- ½ cup pomegranate vinaigrette, plus more to taste
- Toasted pumpkin seeds, to garnish
- Lime wedges, to squeeze/garnish
- Pomegranate seeds, to garnish (optional)
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a bowl, toss the cubed sweet potatoes with the oil, garlic powder, smoked paprika, and 1 teaspoon salt. Spread evenly on the baking sheet and roast until tender, 30–40 minutes.
- In a saucepan, combine uncooked lentils, ½ teaspoon salt, and 2 cups water. Bring to a simmer and cook over medium heat until tender, about 30 minutes. Drain and cool completely.
- In a large bowl, combine roasted sweet potatoes, cooled lentils, red onion, and fresh herbs. Drizzle pomegranate vinaigrette over the salad and toss to coat. Garnish with toasted pumpkin seeds, lime wedges, and pomegranate seeds if using. Chill for a few hours if possible to let flavors meld.
Notes
Cool the lentils completely. Warm lentils will absorb too much dressing and become mushy. To chill quickly, spread lentils on a rimmed baking sheet and refrigerate 10–15 minutes.
- Toasting pumpkin seeds: Bake raw seeds at 350°F until fragrant and slightly golden, about 8 minutes.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended.
- Make ahead: This salad tastes better after it has rested; prepare in advance for easy meal prep or entertaining.
Nutrition
Calories: 454 kcal
Carbohydrates: 60 g
Protein: 15 g
Fat: 18 g
Fiber: 19 g