Curried Lentil and Sweet Potato Salad

Name: Curried Lentil and Sweet Potato Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 sweet potatoes (medium, peeled, diced); 3 tablespoon olive oil; 1.5 teaspoon curry powder; 1 teaspoon salt; 2 can canned brown lentils (15 oz can, rinsed and drained); 4 ounce baby spinach (roughly chopped); 0.5 cup dried cranberries; 0.5 cup raw pumpkin seeds; 2 tablespoon apple cider vinegar; 1 tablespoon maple syrup

Earthy brown lentils and skillet-roasted sweet potato cubes paired with fresh spinach, cranberries, toasted pumpkin seeds, and a spiced apple cider dressing.

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 6
Cuisine: Indian
Difficulty: Easy

Dietary

Vegetarian
Vegan
Pescatarian
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Fiber
Low-Calorie
Low-Saturated-Fat
Low-Cholesterol
Low-Sodium
Low-Fat

Ingredients

2 sweet potatoes (medium, peeled, diced)
3 tablespoon olive oil
1.5 teaspoon curry powder
1 teaspoon salt
2 can canned brown lentils (15 oz can, rinsed and drained)
4 ounce baby spinach (roughly chopped)
0.5 cup dried cranberries
0.5 cup raw pumpkin seeds
2 tablespoon apple cider vinegar
1 tablespoon maple syrup

Instructions

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the diced sweet potatoes, 1/2 teaspoon curry powder, and 1/2 teaspoon salt. Sauté for 10 to 12 minutes, stirring occasionally, until sweet potatoes are tender and lightly browned. Remove from heat to cool.
In a small dry pan over medium heat, toast 1/2 cup raw pumpkin seeds for 2 to 3 minutes until lightly puffed and fragrant.
In a small bowl, whisk together the remaining 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, remaining 1 teaspoon curry powder, and remaining 1/2 teaspoon salt.
In a large bowl, combine the cooked sweet potatoes, 2 cans rinsed brown lentils, 4 ounces chopped baby spinach, 1/2 cup dried cranberries, and the toasted pumpkin seeds.
Pour the curry cider dressing over the salad and toss well to combine. Divide into lunch prep containers and refrigerate.

Notes

Can be eaten cold or warmed slightly; the spinach tenderizes gently from the dressing without getting slimy.

Nutrition (per serving)

Calories: 320
Protein: 12 g
Carbohydrates: 48 g
Fat: 10 g
Fiber: 9 g
Sodium: 390 mg
Saturated Fat: 1.5 g
Sugar: 12 g