Lentil Salad with Sweet Potato & Honey Vinaigrette

14 20 179
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 8
Lentil Salad with Sweet Potato & Honey Vinaigrette
Health Rating


1 tbsp Extra virgin olive oil
1 medium potato Sweet potato (peeled, diced into 1/4-inch cubes)
1 medium Pear (diced into 1/4-inch cubes)
1 tbsp Honey
142 gm Baby spinach
1 cup Lentils, canned (drained, rinsed)
1/4 cup Dried cherries
2 tbsp Goat cheese, hard (crumbled)
1/3 cup Granola
2 tbsp Honey (for dressing)
2 tbsp Balsamic vinegar (for dressing)
2 tbsp Extra virgin olive oil (for dressing)
1 tsp Dijon mustard (for dressing)
1 pinch Salt and pepper (for dressing)


1. Preheat the olive oil in a large nonstick skillet over medium high heat. Add in the sweet potato and cook until lightly caramelized on all sides, about 3 minutes. Add 2 tablespoons of water, cover the pan and cook for an additional 3 minutes.

2. Let the water evaporate, then add in the pear and honey and cook uncovered until the honey coats the potato and the pear, and both yield a golden brown colour on all sides. Set aside to cool.

3. In a bowl or a platter, lay down the spinach leaves, top with the lentils, pear, sweet potatoes, cherries, goat cheese and granola.

4. In a jar or bowl, mix together the honey, vinegar, oil, mustard and season with salt and pepper, to taste. Serve the salad at room temperature and the dressing alongside the salad.

Nutrition Facts

Per Portion

Calories 179
Calories from fat 61
Calories from saturated fat 12.6
Total Fat 6.8 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 4.1 g
Cholesterol 2.5 mg
Sodium 55 mg
Potassium 305 mg
Total Carbohydrate 25.3 g
Dietary Fiber 3.0 g
Sugars 14.3 g
Protein 4.3 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.2
Vegetables 1.0

Energy sources

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