Roasted Sweet Potato and Lentil Salad

Roasted Sweet Potato and Lentil Salad

Serves Makes 4 ½ cups, one serving = ¾ cup

Ingredients

  • 1 Large sweet potato (peeled and diced into ½ inch pieces)
  • ¼ cup + 2 tspcanola oil (divided)
  • ½ teaspoon salt (divided)
  • ½ teaspoon fresh ground black pepper (divided)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon curry powder
  • 1 can (540 mL) lentils (well rinsed and drained)
  • 1 cup cooked edamame (fresh or frozen)
  • ½ cup chopped red onion
  • ⅓ cup dried canberries
  • ¼ cup chopped cilantro ((I used parsley))

Directions

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. In large bowl toss together sweet potato, 2 tsp canola oil, ¼ tsp salt and ¼ tsp pepper. Spread evenly on pan and roast 20 minutes, stirring occasionally, until brown and tender. Cool slightly.
3. In a large bowl, whisk together ¼ cup canola oil, vinegar, maple syrup, cumin, coriander, curry powder, ¼ tsp salt and ¼ tsp pepper.
4. Add cooled sweet potatoes and remaining ingredients and toss gently to coat. Chill at least 1 hour to blend flavours.