Comforting Roasted Sweet Potato and Lentil Salad
Serves 2 | with Feta
This hearty side is delicious hot, cold or at room temperature! You'll be the potluck hero with this satisfying salad.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Feta Cheese, crumbled
Not included in your delivery
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut onion into 1/2-inch pieces. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, onions, half the garlic salt and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.
Meanwhile, drain and rinse lentils. Add balsamic glaze, remaining garlic salt and 1 tbsp oil to a large bowl. Season with pepper, then whisk to combine. Add lentils, then stir to combine.
Meanwhile, heat a medium non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don’t burn!) Transfer to a plate.
Add sweet potatoes, onions and half the pepitas to the large bowl with lentils, then gently toss to combine. Divide salad between plates. Sprinkle feta and remaining pepitas over top.