Lentil Salad with Sweet Potato & Honey Vinaigrette

Health Highlights

Ingredients

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)

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.
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.
In a bowl or platter, lay down the spinach leaves, top with the lentils, pear, sweet potatoes, cherries, goat cheese and granola.
In a jar or bowl, whisk together the honey, vinegar, oil, mustard and season with salt and pepper, to taste.
Drizzle the dressing over the salad and serve at room temperature.

Calories 470

Calories from fat 204

Calories from saturated fat 45

Total Fat 22.7 g

Saturated Fat 5 g

Trans Fat 0.0 g

Polyunsaturated Fat 5.0 g

Monounsaturated Fat 11.6 g

Cholesterol 9.8 mg

Sodium 479 mg

Potassium 848 mg

Total Carbohydrate 58 g

Dietary Fiber 12.7 g

Sugars 30.0 g

Protein 14.9 g