Roasted Sweet Potato, Lentil and Feta Salad

with Pomegranate

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Instructions

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1 Roast root vegetables

Preheat the oven to 200°C/180°C fan. Peel and chop sweet potatoes and carrots into bite-size pieces. Add them to a large baking tray with a drizzle of oil and a generous pinch of salt. Toss them in the oil until fully coated. Roast in the oven for 20 min until almost done (see step 3).

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2 Make dressing

Meanwhile, peel and crush garlic. Juice lemon into a bowl or jar. Add the garlic, olive oil, honey, Dijon mustard, salt and pepper and whisk or shake until fully combined - this is your dressing.

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3 Rinse lentils and add

Rinse the lentils in a colander and drain well. Add the drained lentils to the baking tray and roast for 10 min further.

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4 Add feta and pecan

Crumble the feta cheese. Chop the pecan nuts roughly. Sprinkle the feta and the pecans over the baking tray and roast for a final 5 min (be careful not to burn the pecan nuts).

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5 Serve

Rinse and dry the baby spinach leaves. Divide the spinach leaves and roasted vegetables among plates and drizzle with the dressing. Garnish with pomegranate seeds.

Tips for fussy eaters

Keep the roasted ingredients separate from the feta and dressing.

Pro tip

Make this salad again as a festive side dish to a whole roasted chicken or grilled salmon.

This is the perfect dinner salad: warming and satisfying.

Cooking Time: 40 min

Cals 960 · Prot 19.9 · Carbs 94.1 · Fat 59.5

Ingredients

Number of people

Roast

Sweet potatoes 600.00 Grams
Carrot 2.00 Pieces
Salt 1.00 Tsp
Olive oil 2.00 Tbsp
Canned lentils 200.00 Grams
Feta cheese 120.00 Grams
Pecan nuts 30.00 Grams
Baby spinach 30.00 Grams
Pomegranate seeds 60.00 Grams

Dressing

Garlic cloves 1.00 Pieces
Lemon 1.00 Pieces
Olive oil 3.00 Tbsp
Honey 10.00 Grams
Dijon mustard 4.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp

This is the perfect dinner salad: warming and satisfying.

Cooking Time: 40 min

Cals 960 · Prot 19.9 · Carbs 94.1 · Fat 59.5

Instructions

photo

1 Roast root vegetables

Preheat the oven to 200°C/180°C fan. Peel and chop sweet potatoes and carrots into bite-size pieces. Add them to a large baking tray with a drizzle of oil and a generous pinch of salt. Toss them in the oil until fully coated. Roast in the oven for 20 min until almost done (see step 3).

photo

2 Make dressing

Meanwhile, peel and crush garlic. Juice lemon into a bowl or jar. Add the garlic, olive oil, honey, Dijon mustard, salt and pepper and whisk or shake until fully combined - this is your dressing.

photo

3 Rinse lentils and add

Rinse the lentils in a colander and drain well. Add the drained lentils to the baking tray and roast for 10 min further.

photo

4 Add feta and pecan

Crumble the feta cheese. Chop the pecan nuts roughly. Sprinkle the feta and the pecans over the baking tray and roast for a final 5 min (be careful not to burn the pecan nuts).

photo

5 Serve

Rinse and dry the baby spinach leaves. Divide the spinach leaves and roasted vegetables among plates and drizzle with the dressing. Garnish with pomegranate seeds.

Tips for fussy eaters

Keep the roasted ingredients separate from the feta and dressing.

Pro tip

Make this salad again as a festive side dish to a whole roasted chicken or grilled salmon.

Ingredients

Number of people

Roast

Sweet potatoes 600.00 Grams
Carrot 2.00 Pieces
Salt 1.00 Tsp
Olive oil 2.00 Tbsp
Canned lentils 200.00 Grams
Feta cheese 120.00 Grams
Pecan nuts 30.00 Grams
Baby spinach 30.00 Grams
Pomegranate seeds 60.00 Grams

Dressing

Garlic cloves 1.00 Pieces
Lemon 1.00 Pieces
Olive oil 3.00 Tbsp
Honey 10.00 Grams
Dijon mustard 4.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp
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