During fall and winter, this sweet potato salad is a must-make recipe! It’s layered with flavor, texture, and perfect for the cold weather months. I enjoy it as a nutrient-dense weeknight meal, but it definitely shines at any holiday dinner.
This sweet potato salad is a true ode to fall with perfectly seasoned roasted sweet potatoes, lentils, cranberries, and my favorite savory-sweet maple mustard tahini dressing. It’s almost like an autumn twist of my broccoli salad (a potluck favorite) because this salad is also great for gatherings, potlucks, and holiday parties! Trust me, when November hits, it’s going to be a non-negotiable Thanksgiving side dish. Plus, just getting back to basics, I love that it’s loaded with a whole bunch of good-for-you nutrients. And bonus, it’s vegetarian, vegan, gluten-free and dairy-free!
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► TIMESTAMPS:
00:00 Intro: roasted sweet potato salad
00:40 Dice, season, and roast the sweet potato
02:13 Cook green lentils until tender
02:46 Chop red onion, parsley, and cilantro
03:28 Make the maple mustard tahini dressing
04:12 Assemble the salad and add dressing
04:58 Taste test, meal prep and storage tips
07:04 Serve as a salad or Thanksgiving side
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