Sweet Potato Lentil Salad

Submitted by Jenae Bethers - added 8/23/26

⏱ 40 min 🍽 Serves 8

I was asked to make food for a Stake RS women’s day and wanted something everyone could eat, including those with most dietary restrictions. This was a winner!

Ingredients

• 2 lbs. Sweet Potatoes
• Grapeseed Oil (or favorite oil)
• Kosher Salt
• Pepper
• ¼ Cup Dry, French Lentils, prepared
• ½ Red Pepper, cut into small chunks
• 1 large handful of Baby Spinach
• 2 ribs of Celery, sliced
• ⅓ Cup Craisins
• Dressing (recipe below)
• 2 Tbsp Red Wine Vinegar
• 2 Tbsp Grapeseed Oil (or favorite oil)
• ½ tsp Cumin
• ½ tsp Paprika
• ½ tsp Salt

Instructions

1. Prepare sweet potatoes. Preheat oven to 400 degrees.
2. Peel and chop the potatoes into 1-inch chunks.
3. Spread out on a sheet pan and coat the sweet potatoes with about 1-2 Tbsp. of grapeseed oil.
4. Sprinkle with kosher salt and pepper.
5. Bake about 18-20 min or until soft (not mushy).
6. After baking, allow to cool 5 min and add them to a large bowl.
7. Add the lentils, red pepper, spinach (I cut mine up, a little, with scissors), celery and craisins.
8. Add dressing to taste. (You may only need about half the dressing) Enjoy!
9. Makes 8 servings.
10. Dressing: Place ingredients in a jar and shake well.