Sweet Potato Lentil Salad


  • 1 red onion, chopped
  • 2 carrots, peeled and cubed
  • 2 sweet potatoes, peeled and cubed
  • 2 cloves garlic, grated
  • 2 tablespoons (30ml) grape seed oil
  • Fresh ground pepper
  • 1 tablespoon (15ml) fresh thyme, chopped
  • 1 cup (240ml) Puy lentils, cooked
  • 1 cup (240ml) arugula
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 tablespoon (15ml) walnut oil
  • 1 tablespoon (15ml) maple syrup
  • ¼ cup (60ml) goats’ cheese, crumbled


  1. Preheat oven to 400oF (205oC).
  2. Add sweet potato, carrots, onion, and garlic into a bowl. Add grape seed oil and stir to coat. Grind fresh pepper over top. Toss to combine.
  3. Pour veg onto a cookie sheet with a lip. Add thyme.
  4. Roast in the oven 20-30 min until tender.
  5. Once cooled, add to a bowl with cooked lentils.
  6. Add arugula.
  7. Mix together balsamic vinegar, maple syrup, and walnut oil. Pour into bowl. Toss to coat.
  8. Top with goats’ cheese and extra thyme.