Roasted Sweet Potato, Lentil and Goat Cheese Salad (Serves 4)
2 sweet potatoes, peeled and cut into 1-in. cubes
1/4 cup olive oil, divided
1/2 tsp paprika
1/2 tsp salt, divided
3 tbsp lemon juice
2 tsp Dijon mustard
1 cup cooked green lentils
1/2 small red onion, cut into thin rounds and separated into rings
1 142-g pkg arugula
1/2 150-g pkg goat cheese, crumbled
To cook lentils: Boil 1/2 cup dry lentils in 2 cups water in a large saucepan. Reduce heat and simmer until tender, about 25 min. Drain and rinse with cold water. Drain well.
Preheat oven to 400F. Line a large baking sheet with parchment paper. Toss sweet potatoes with 2 tbsp oil, paprika and 1/4 tsp salt on prepared baking sheet. Season with fresh pepper. Roast in centre of oven, stirring halfway through, until potatoes start to brown around the edges, 30 to 35 min. Let cool.
Whisk lemon juice with remaining 2 tbsp oil, Dijon mustard and remaining 1/4 tsp salt in a large bowl. Stir in lentils, onion and arugula until well coated.
Divide salad among 4 large salad bowls. Top with sweet potatoes and goat cheese. Season with fresh pepper.
Nutritional information (Per Serving): Calories: 488, Fat: 26.6g, Sodium: 564.6mg, Carbs: 44.6g, Fiber: 14.3g, Sugar: 2.1g, Protein: 21.2g.
Originally published in the May 2016 issue of Walmart Live Better.
Lisa Goddard B.A., BScOT, NWL, is a Certified Pilates Instructor with special training in Pre and Post-Natal Pilates. She co-owns Balanced Motion Pilates and Yoga Studio in New Liskeard, ON