Sweet potato lentil and spinach salad
Sweet potato lentil and spinach salad

Sweet potato lentil and spinach salad

November 27, 2019

  • Prep: 15 mins
  • Cook: 30 mins


4 (about 375g each) sweet potato, scrubbed

400g can brown lentils, drained, rinsed

½ cup smoked almonds, chopped

60g baby spinach leaves, shredded

1 cup flat-leaf parsley leaves, roughly chopped

1/2 cup coriander leaves, roughly chopped

Greek-style yoghurt, to serve

Pomegranate molasses dressing

4 tbs extra virgin olive oil

3 tsp harissa or hot chilli sauce

1 lemon, juiced

1 small garlic clove, crushed

2 tbs pomegranate molasses


1Combine all the dressing ingredients in a bowl. Season then whisk until well combined. Remove 3 tablespoons to a jug to dress salad later.

2Preheat oven to 200°C fan forced. Cut each sweet potato into 4 thick wedges. Place into a lined roasting pan. Spoon the remaining dressing over the sweet potato. Turn to coat. Roast 30 minutes or until sticky, golden and tender.

3Combine lentils, almonds, spinach, parsley and coriander and in a large bowl. Spoon over the reserved dressing, stir to combine.

4Divide the sweet potato between serving plates. Spoon over the salad. Dollop with yoghurt. Serve.


1 To turn this into a side salad, roughly chop the sweet potato after its roasted. Add to dressed lentil mixture. Serve with barbecue lamb or chicken.