Lentil Sweet Potato Arugula Salad

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