A nutritious and flavorful salad featuring hearty lentils, roasted sweet potatoes, peppery arugula, crunchy walnuts, and sweet dried cranberries, all tossed in a tangy balsamic maple dressing.
Ingredients:
- 1 cup cooked lentils
- 2 medium sweet potatoes, cubed
- 4 cups arugula
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions:
Preheat oven to 400F 200C
Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper
Spread them on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender and slightly caramelized
In a small bowl, whisk together 1 tablespoon olive oil, balsamic vinegar, maple syrup, salt, and pepper to make the dressing
In a large bowl, combine cooked lentils, roasted sweet potatoes, arugula, walnuts, and dried cranberries
Drizzle the dressing over the salad and toss gently to coat evenly
Serve immediately or refrigerate until ready to serve
