Ingredients
Directions
Make the sweet potatoes: Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Add the sweet potato spices to a medium bowl and stir to combine. Add the sweet potatoes and toss until coated.
Lay the sweet potatoes out evenly on the parchment-lined baking sheet and roast for approximately 25 minutes or until fork-tender, tossing halfway through.
Meanwhile, make the Lemon Dijon Dressing and set aside.
Assemble the salad: Add the arugula, lentils, shallots, and sweet potatoes to a large bowl and toss to combine.
Divide the sweet potato and arugula salad between two bowls, top with the desired amount of Lemon Dijon Dressing, and sprinkle with pumpkin seeds.
Chef's Notes
Substitutions
Substitute purple potatoes or yams for the sweet potatoes.
Use another legume in place of the lentils, such as chickpeas, butter beans, or pinto beans.
Substitute another leafy green for arugula, like spinach or romaine.
Instead of shallots, use red, yellow, or green onion.
Substitute another seed for pumpkin seeds, such as sunflower seeds or hemp seeds. Or use your favorite nut in place of the seeds.
Prep Ahead
Make the Lemon Dijon Dressing ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.
Make the sweet potatoes ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe.
Storage
Store salad leftovers in an airtight container in the refrigerator for up to 2 days. Note that the arugula will get soggy! Better to wait to add the arugula until later if you think you’re not going to consume this dish in one sitting.
Ingredients
Directions
Make the sweet potatoes: Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Add the sweet potato spices to a medium bowl and stir to combine. Add the sweet potatoes and toss until coated.
Lay the sweet potatoes out evenly on the parchment-lined baking sheet and roast for approximately 25 minutes or until fork-tender, tossing halfway through.
Meanwhile, make the Lemon Dijon Dressing and set aside.
Assemble the salad: Add the arugula, lentils, shallots, and sweet potatoes to a large bowl and toss to combine.
Divide the sweet potato and arugula salad between two bowls, top with the desired amount of Lemon Dijon Dressing, and sprinkle with pumpkin seeds.
