Favorite Fall Salad with Black Lentils + Sweet Potato

I’VE BEEN REALLY INTO SEASONAL EATING BECAUSE IT TENDS TO BE MORE AFFORDABLE, AND NOTHING BEATS THE TASTE OF PRODUCE WHEN THEY’RE IN SEASON! IN THIS POST, I WILL SHARE A RECIPE FOR A SALAD USING ONE OF MY FAVORITE FALL INGREDIENTS, SWEET POTATOES. 

This blog post is sponsored by Little Leaf Farms, a New England company committed to sustainable and clean lettuce production. The type of lettuce you use as a salad base can make all the difference, and the crispness of the Little Leaf Farms lettuce made such a difference. To find out more about the brand, visit - www.littleleaffarms.com.

When I make salads, I focus on two things, texture, and color. The black lentils have a nice texture and naturally pepper-like flavors. The steamed sweet potatoes add a smooth texture and beautiful color. I say that to say the combination of the two is incredible on a salad! I opted for Green Goddess dressing because it paired well with the black lentils, but feel free to use your own choice of vinaigrette.

HERE’S THE RECIPE! - 

INGREDIENTS

2 C Little Leaf Farms lettuce 

1/4 C Sweet potato, steamed and cooled

1/4 C Black lentils, cooked and cooled 

1/4 C Red onion, sliced

1/4 C Cherry tomatoes, whole 

1/4 C Carrots, shredded 

1 TBSP Sunflower seeds 

Green goddess dressing to taste

1/4 C Croutons (optional)

Salt and red pepper flakes (optional)

STEPS

• Prepare sweet potatoes and black lentils*. Set aside. 

• Prep your veggies. Cut your onion and measure out your other veggies. 

• In a large bowl, combine the Little Leaf Farms lettuce, black lentils, carrots, red onion, sweet potato, tomatoes, and sunflower seeds. Combine well.

• Once mix, top with croutons, Green Goddess dressing, and sprinkle salt and red pepper to taste. 

*note: if you’re tight on time, I would recommend steaming the sweet potatoes and cooking the lentils as a part of your meal prep routine for the week so they’re prepped when it’s time to through the salad together.