Warm Lentil and Sweet Potato Salad

Warm Lentil and Sweet Potato Salad with Goat Cheese, Kale and Balsamic Dressing

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5 from 2 reviews


  • 1 cup of dry green lentils (or 1 19oz can of cooked lentils)
  • 2 cups of water
  • 1 sweet potato
  • 3 cups kale, chopped
  • 3 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 2 tbsp fresh thyme, chopped
  • 1/2 tsp dijon mustard
  • salt and pepper, to taste
  • 1/4 cup goat cheese, crumbled


  1. Soak lentils in water for at least 30 mins. *Skip this step and steps 5-7 if using canned lentils.
  2. Preheat oven to 400 degrees F.
  3. Chop up sweet potato into bite-sized pieces. Spray or drizzle lightly with olive oil.
  4. Bake for 30-35 mins.
  5. Rinse lentils and then add to a medium-sized pot and cover with water.
  6. Bring lentils to a boil over medium-high heat and then reduce heat to medium-low and cook uncovered for 20 mins.
  7. Lentils are done when all of the water has been absorbed.
  8. Add 1 teaspoon of olive oil and the kale to lentils and cook over low heat until kale has wilted.
  9. Stir in sweet potatoes, balsamic vinegar, maple syrup, thyme, dijon mustard and salt and pepper.
  10. Let cool slightly before adding goat cheese (unless you want it melted in).
  11. Keeps in refrigerator for up to 5 days.