Lentil Salad with Sweet Potato & Honey Vinaigrette

15 20 484
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 4
Lentil Salad with Sweet Potato & Honey Vinaigrette
Health Highlights


1 tbsp Extra virgin olive oil
1 medium potato Sweet potato (peeled, diced into 1/4-inch cubes)
2 tbsp Water, filtered
1 medium Pear (diced into 1/4-inch cubes)
1 tbsp Honey
4 cup Baby spinach
1 can (15oz) Lentils, canned (drained, rinsed)
1/4 cup Dried cherries (or cranberries; optional)
4 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. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sweet potato and cook until lightly browned 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 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 platter, lay down the spinach leaves, top with the lentils, pear, sweet potatoes, cherries, goat cheese and granola.
  4. In a jar or bowl, whisk together the honey, vinegar, oil, mustard and season with salt and pepper, to taste. 
  5. Drizzle the dressing over the salad and serve at room temperature.

Nutrition Facts

Per Portion

Calories 484
Calories from fat 203
Calories from saturated fat 45
Total Fat 22.6 g
Saturated Fat 5.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 11.6 g
Cholesterol 9.8 mg
Sodium 495 mg
Potassium 792 mg
Total Carbohydrate 62 g
Dietary Fiber 12.0 g
Sugars 29.5 g
Protein 14.6 g

Dietary servings

Per Portion

Fruit 0.5
Meat Alternative 0.8
Milk Alternative 0.2
Vegetables 2.5

Energy sources


Meal Type(s)