Sweet Potato Salad

4.94 from 30 votes

This sweet potato salad is warm, comforting, and perfect for the fall season. I love to make this for a healthy weekday meal, but it definitely shines at any Thanksgiving or holiday dinner. Watch the video below to see how I make this in my kitchen!

Prep Time15

Cook Time30

Total Time45

Course: Salad

Cuisine: American

Keyword: Salad Recipes, Sweet Potato Salad, Sweet Potato Salad Recipe

Servings:

Author: Lisa Bryan

Equipment

Zwilling Chef's Knife My favorite knife so far!
Heavy Duty Baking Sheets I love that they don't warp
Glass Mixing Bowls An essential kitchen item

Ingredients

2 pounds sweet potatoes (2 to 3 potatoes)
2 tablespoons extra-virgin olive oil
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon paprika
kosher salt and freshly ground black pepper to taste
½ cup lentils
½ cup dried unsweetened cranberries
¼ cup finely chopped fresh cilantro
¼ cup finely chopped fresh parsley
¼ cup finely chopped red onion
1 recipe maple mustard tahini dressing

US - Metric

Instructions

Prep the sweet potatoes. Preheat your oven to 425°F (200°C). Peel the potatoes (if you'd like) and cut into ½-inch cubes. Place them in a large mixing bowl.
Season the sweet potatoes. Add the oil, cumin, garlic, paprika, salt, and pepper to the sweet potatoes. Use your hands or a large spoon to toss everything together until it's well mixed.
Roast the sweet potatoes. Arrange the sweet potato in a single layer on a large baking sheet, making sure there's space in between the cubes. Roast for 30 to 35 minutes, stirring the potatoes half way through to ensure all sides are cooked through.
Cook the lentils. While the sweet potatoes are roasting, bring a medium pot of water to a boil. Add the lentils, reduce the heat to a very low simmer, cover the pot with a lid, and cook for 15 to 20 minutes or until tender but not mushy. Pro tip: make sure to read the instructions on your lentil package, as different varieties may have different cook times. Drain the lentils in a strainer.
Mix together. In a large mixing bowl, add the roasted sweet potatoes, lentils, dried cranberries, cilantro, parsley, and red onion. Drizzle with the maple mustard tahini dressing and toss together. Feel free to drizzle extra dressing on top before serving.

Video

Notes

Make-ahead and storage tip: Roast the sweet potatoes and cook the lentils ahead of time, then toss with the dressing just before serving. Store leftovers in an airtight container in the fridge for 3 to 4 days.

Nutrition