Disclosure: *This post may include affiliate links. As an affiliate, I earn from qualifying purchases.
Jump to Recipe
Mix up your Thanksgiving menu this year with my Sweet Potato Lentil Feta Salad recipe!
Hi guys!
Still pregnant. 🙂 I'll keep ya posted!
Each year I like to try to come up with a vegetarian dish that is perfect for the Thanksgiving table. Whether it's a , or Maple Roasted Brussel Sprouts with Cranberries I like to make sure that those of us who skip the turkey don't miss out. I adore mixing Thanksgiving flavors together in unexpected forms and this dish is no exception. MySweet Potato Lentil Feta Salad recipe is packed with roasted sweet potato, rich protein packed lentils and pops of tangy sweetness from pomegranate. It can be left vegan OR topped with salty feta. Either way, it's a winning combination for plant and turkey eaters!
Sweet Potato Lentil Feta Salad recipe
ThisSweet Potato Lentil Feta Salad recipe looks fancy but is really easy to put together. The only cooking involved is roasting the sweet potatoes which are really simple. The roasting brings out their sweet flavor and creates the most delightful bites.
To make this dish heartier I added cooked lentils for protein. You can either use canned lentils or cook dried ones. Lentils are the easiest bean to make because they don't require pre-soaking. If you have the time try it, but if not the canned work great too.
The real star of thisSweet Potato Lentil Feta Salad recipe the understated peppery arugulaand pretty pops of pomegranate. They make this salad so festive for Thanksgiving. If you are intimidated by pomegranate you could always go with dried cranberries instead... but the pomegranate is so delightful.
As long as you aren't vegan, the final touch is rich and salty feta cheese. Because you can never go wrong with feta.
The dressing is a simple vinegarette with red wine but if you are feeling extra creative you could also whip up a batch of my Apple Cider Vinaigrette. Both would be delicious.
And even though this dish is technically called a salad it is pretty and hearty enough to be a vegetarian main course OR a side dish for the turkey.
I put it on a small plate for the photos, but if you have a crowd double or triple the recipe to make a showstopping platter. I know you're family will love it!
PLUS this dish is even easy enough to throw together for a random dinner any night of the week. As always, I'd love to know what you think!
Also try...
- The Best Vegetarian Thanksgiving Menu
- 30 Delicious Vegetarian Thanksgiving Dishes
- Vegetarian Stuffing
- The Best Sweet Potato Casserole
Pin for later!
Sweet Potato Lentil Feta Salad recipe
ThisSweet Potato Lentil Feta Salad recipe is a beautiful vegetarian dish for the holiday table but easy enough for a weekday meal!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course, Salad
Cuisine American
Servings 4
Calories 233 kcal
Ingredients
- 2 medium sweet potatoes, ¼ inch cubed
- 2 teaspoons olive oil
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- salt and pepper
- 1 cup cooked lentils
- 2 cups arugula
- 2 tablepsoons pomegranate arils
- 2 tablespoons feta *
For the dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 small lemon, juiced
- salt and pepper to taste
Instructions
Preheat the oven to 400 degrees and line a baking sheet with foil. Spray with cooking spray.
Toss the sweet potatoes with the olive oil, chili powder, garlic powder, and salt and pepper to taste. Pour the mixture on the baking sheet. Roast for 20-25 minutes until the potatoes are tender. Allow to coolenough to touch. You don't want the potatoes to completelywilt the arugula.
Whisk the red wine vinegar, olive oil, lemon and salt, and pepper together for the dressing.
Toss the arugula, sweet potato and lentils in your preferred amount of dressing. Place on a plate and top with the pomegranate and feta.
Notes
* To make this recipe vegan leave this out.
Nutrition
Calories: 233kcalCarbohydrates: 34gProtein: 8gFat: 8gSaturated Fat: 2gCholesterol: 8mgSodium: 166mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 16379IUVitamin C: 8mgCalcium: 101mgIron: 3mg
Keyword Sweet Potato Lentil Feta Salad recipe
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!
Your turn!
What's your favorite Thanksgiving side dish?
I’m linking up mySweet Potato Lentil Feta Salad recipe with: Meatless Monday, Meatless Monday, Full Plate Thursday, Foodie Friday, and the Weekend Potluck. Thanks so much ladies for the link up parties!
« Twin Pregnancy Weeks 35-36
»
Need more healthy recipes?
Reader Interactions
Comments
Farrah says
I don't usually like feta but I feel like I might actually make an exception for this--it looks so good!
Reply
Beth Neels says
That is simply a gorgeous salad! It would look so pretty on the Thanksgiving table! Keep us posted! And good luck!Reply
Patrick@looneyforfood.com says
Its amazing the difference arugula makes! So flavorful!
Reply
Catherine Brown says
Gorgeous salad! I love sweet potatoes and these look perfectly seasoned too, and such a great contrast to the pomegranate arils!Reply
Katie Crenshaw | A Fork's Tale says
This is such a beautiful salad. The combination of sweet potato, feta, and arugula is brilliant. Can't wait to make this.Reply
Lesli Schwartz says
Yes, please! I love all of the ingredients in this salad! I'm big into sweet potatoes this time of year and just adore lentils! Thanks for posting!Reply
Deborah Brooks says
ooh love that idea! I was thinking of doing something w lentils but not yet sure what. Thanks for linking up and happy early Thanksgiving
Reply
Sarah says
Looks like a delicious combination! I'm trying to think back but don't think I've ever had sweet potatoes and pomegranates, sounds delicious! I love cranberries and sweet potatoes so I bet this is amazing.
Thank you for linking up with us for Meatless Monday!Reply
Maureen @ Maureen Gets Real says
I slowly started having sweet potatoes so I'll have to try this recipe out!
Reply
Lisa Ballantyne says
Looks divine, Julie! As for my favorite Thanksgiving dish, it's a toss-up between my husband's specialty walnut mushroom stuffing and his sweet potato casserole.
Happy Monday!
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
