*it’s my go-to salad*
Table of contents
About this recipe
I made this salad because it’s truly my ultimate “go-to” for lunch, dinner, or even a hearty snack. On busy days when I want something satisfying without spending hours in the kitchen, this salad never lets me down. The roasted sweet potatoes bring warmth and comfort, the lentils add plant-based protein and fiber, and the crisp, juicy apple provides a refreshing sweetness that keeps each bite interesting. I love adding Easy-Bake Almond Feta and pecans for a creamy, tangy, and crunchy contrast, and recently I started tossing in goji berries for a little extra pop of color and antioxidants.
What makes this salad really special for me is how versatile it is — I can enjoy it warm straight from the oven or cold from the fridge, and it keeps beautifully for several days, which makes meal prep a breeze. It’s fuss-free, gut-friendly, and packed with nutrients, yet it doesn’t feel heavy or bloating, so it’s perfect for anyone who wants comforting, wholesome food without sacrificing flavor. Honestly, it’s one of those recipes I find myself returning to week after week because it checks all the boxes: delicious, easy, and endlessly satisfying. I’ve even caught friends and family sneaking extra helpings when they visit — and that’s saying something!
Ingredient Notes & Substitutes – Salad
Sweet potato – Roasted until caramelized; you can swap for pumpkin or carrot.
Olive oil – Helps roast the veggies and balances the dressing; use avocado oil if preferred.
Lentils – Brown or black lentils, cooked until tender; canned or homemade.
Salad greens – Any mix you love: lettuce, spinach, arugula, etc.
Vegan feta – Creamy, tangy element; any plant-based feta works. I’m using my Easy-Bake Almond Feta.
Pink Lady apple – Sweet and crisp; sub with pear or green apple for a sharper bite.
Goji berries – Add chewy texture and antioxidants; about ¼ cup.
Ingredient Notes & Substitutes – Dressing
Pecans – Add crunch; swap for pumpkin seeds for nut-free.
Oregano – Adds a Mediterranean touch; dried is best here.
Sumac – Brings a tangy brightness; optional but highly recommended.
Nutritional yeast – Adds a cheesy umami punch; skip if you don’t love it.
Chili flakes – For gentle heat; adjust to taste.
Maple syrup or date syrup – Balances acidity and spice; use whichever you have.
Dijon mustard – Wholegrain adds texture; smooth gives a sharp kick.
Lemon juice – For freshness and zing; bottled works but fresh is best.
Recipe card with notes
Brown Lentils & Sweet potato salad
Equipment
- Large salad bowl
- Oven
- Baking sheet with parchment paper
Ingredients
- 1 sweet potato (peeled and cut into cubes)
- 2-3 tbsp olive oil (more if needed)
- ½ tsp salt
- Black pepper (to taste)
- 1 tsp salt
- 2 tsp oregano
- ½ tsp sumac
- 1 tbsp nutritional yeast
- ½ tsp chili flakes
- 2 tbsp maple syrup or 1 tbsp silan
- 2 tsp Dijon mustard (or 1 tsp smooth Dijon mustard)
- ⅓ cup lemon juice
- ¼ cup olive oil
- 250 g cooked brown or black lentils (about 1¼ cups cooked, or ½ cup dry)
- 2 packed cups salad greens (roughly torn (see note 1))
- ⅓ cup pecans or walnuts (broken into pieces)
- ¼ cup vegan feta (cubed small. I'm using my Easy-Bake Almond Feta – https://www.dianavfood.com/easy-bake-almond-feta/.)
- 1 medium Pink Lady apple (diced small)
- ¼ cup goji berries
Instructions
- Roast sweet potato – Preheat oven to 180ºC / 360ºF. Spread sweet potato cubes on a parchment-lined baking sheet, drizzle with olive oil, season with salt and pepper. Roast 15–20 minutes, stirring halfway, until browned and tender. Cool before adding to salad.
- Make dressing – Whisk together salt, oregano, sumac, nutritional yeast, chili flakes, maple or silan, Dijon mustard, lemon juice, and olive oil until smooth. Adjust seasoning as needed.
- Prep lentils – If using canned, rinse and drain well, then pat dry.
- Combine salad – In a large bowl, add lentils, roasted sweet potatoes, greens, pecans, vegan feta, and apple. Pour dressing over.
- Toss gently – Mix just until combined and serve fresh.
Notes
- Salad greens – Any mix you love. I’m using Lamb’s lettuce, but spinach, arugula, or mixed lettuce work well too.
- Keeps in the fridge up to 3 days; best served slightly chilled.
- For IBS-friendly: use maple syrup (not silan), stick with low-FODMAP greens (arugula, spinach), and limit serving of sweet potato.
- Gluten-free: naturally gluten-free as written.
- Nut-free: swap pecans for pumpkin seeds or sunflower seeds.
