Description
This salad layers caramelized sweet potatoes, earthy lentils, crisp spinach, and zesty red onion under a creamy garlic tahini sauce, offering warm, smoky spices balanced by bright lemon and fresh parsley.
Ingredients
- 2 medium sweet potatoes
- 1 cup green lentils
- 4 tablespoons olive oil, divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cloves garlic
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 2 tablespoons water
- 1/4 teaspoon cayenne pepper
- 1/4 cup diced red onion
- 2 cups baby spinach
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cube the sweet potatoes into 1 inch pieces. Toss with 2 tablespoons olive oil, ground cumin, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Spread the sweet potatoes in a single layer and roast for 25 to 30 minutes, turning once, until tender and lightly browned.
- Meanwhile rinse the lentils and place in a saucepan. Cover with water, add 1/2 teaspoon salt, bring to a boil then reduce heat and simmer until tender, about 15 to 20 minutes. Drain and set aside.
- Wrap the garlic cloves in foil and roast in the oven for 15 minutes or until soft. Let cool, then squeeze out the softened garlic into a small bowl.
- Whisk together the roasted garlic, tahini, lemon juice, remaining 2 tablespoons olive oil, water, and cayenne pepper until smooth. Add more water to reach desired consistency.
- In a large bowl combine the roasted sweet potatoes, cooked lentils, diced red onion, baby spinach, and chopped parsley.
- Pour the tahini dressing over the salad and toss gently to coat. Adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Serve immediately or chill for later.
Notes
- This salad can be served warm or chilled
- Store leftover dressing in an airtight container for up to 3 days
- Substitute brown or red lentils if desired
- Add toasted pumpkin seeds or chopped nuts for extra texture