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. |