Best 3 Lentil Salad With Roasted Sweet Potatoes And Queso Fresco Recipes

Lentil salad with roasted sweet potatoes and queso fresco is a delicious and healthy dish that's perfect for lunch or dinner. This vegetarian recipe combines the hearty, nutty flavor of lentils with the sweet and smoky flavor of roasted sweet potatoes, and the tangy, creamy flavor of queso fresco. The salad is also packed with nutrients, including protein, fiber, vitamins, and minerals. It's a great way to get your daily dose of vegetables, and it's also a good source of plant-based protein. If you're looking for a delicious and satisfying salad that's also good for you, then this lentil salad with roasted sweet potatoes and queso fresco is the perfect recipe for you.

Here are our top 3 tried and tested recipes!

LENTIL SALAD WITH ROASTED SWEET POTATOES AND QUESO FRESCO

Lentil Salad With Roasted Sweet Potatoes and Queso Fresco image

From about.com, posting for ZWT 7, South America. This combines two of my favorite things, lentils and sweet potatoes! Recipe is credited to Marian Blazes, who says "Toss it all together and serve warm, adding a few baby spinach leaves for something green. This is a healthful salad that everyone will enjoy. " Servings are a guess...please help me if this needs correcting!

Provided by smellyvegetarian

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 sweet potatoes, peeled and cut into 1-inch cubes
1 red onion, coarsely chopped
2 tablespoons olive oil
1 1/2 teaspoons Sazon Goya seasoning (or 1 teaspoon cumin and 1/2 teaspoon paprika)
salt and pepper
1/2 cup lentils
2 cups water
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 lime, juice of
1 red pepper, diced
1/2 cup queso fresco
salt and pepper

Steps:

Preheat the oven to 400 degrees.
Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.
Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.
While potoatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.
Simmer lentils gently until tender, about 25 minutes.
Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.
Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.

BROWN BUTTER LENTIL AND SWEET POTATO SALAD

Brown Butter Lentil and Sweet Potato Salad image

This simple lentil salad has a little secret: a toasty, brown butter vinaigrette perfumed with sage. The dish has as much texture as it does flavor. French green lentils or black lentils are the ideal choice, as they hold their shape well after cooking, but brown lentils will work too, though they'll be a bit softer. Start testing your lentils for doneness after about 15 minutes of cooking; you want them cooked through but not mushy, and they're best if they retain some bite. Roasted until tender, the sweet potatoes add richness, but feel free to substitute just about any roasted vegetables. Carrots, beets or red bell peppers would all be delicious in their stead.

Provided by Yossy Arefi

Categories dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 pound sweet potatoes, butternut squash or carrots, peeled and cut into 3/4-inch pieces (about 4 cups)
2 tablespoons olive oil
Kosher salt and black pepper
1 cup French green lentils or black lentils, rinsed
1/2 cup chopped fresh parsley leaves and tender stems
1/2 cup crumbled goat cheese (optional)
1 tablespoon minced fresh sage leaves
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon maple syrup
Kosher salt and black pepper

Steps:

Heat the oven to 375 degrees and set a rack in the center.
Prepare the sweet potatoes: On a baking sheet, toss the sweet potatoes with the olive oil and a sprinkle of salt and pepper. Spread into an even layer and roast, stirring occasionally, until golden and tender, 15 to 25 minutes.
While the sweet potatoes cook, prepare the lentils: Add the lentils to a medium pot and cover with about 6 cups water. Salt the water generously and bring the mixture to a boil. Turn the heat down to a simmer and cook the lentils until just tender, 15 to 25 minutes. Drain the lentils then return them to the pot. Cover to keep warm.
Prepare the vinaigrette: Add the sage to a small bowl. Melt the butter in a small skillet set over medium heat. (Use a pan with a light interior so you can easily see the milk solids change color.) Cook the butter a few minutes, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty.
Pour the hot browned butter and all of the toasty bits over the sage; it will crackle and foam a bit. Let the mixture sit for 1 minute to let the foam subside, then whisk in the olive oil, followed by the red wine vinegar and maple syrup. Season with salt and pepper to taste.
Add the cooked sweet potatoes to the pot with the warm lentils. Pour the dressing over the top and stir gently to combine. Add the parsley, season with more salt and pepper, if desired, and toss to combine.
Transfer the mixture to a serving dish and sprinkle with goat cheese, if using. Serve warm.

LENTIL & ROASTED VEGETABLE SALAD RECIPE BY TASTY

Lentil & Roasted Vegetable Salad Recipe by Tasty image

Here's what you need: butternut squash, brussels sprouts, red onion, olive oil, salt, pepper, green lentil, water, balsamic vinegar, maple syrup, salt, pepper

Provided by Rachel Gaewski

Categories Lunch

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 cups butternut squash, cubed
2 cups brussels sprouts, quartered
1 red onion, cut into wedges
1 tablespoon olive oil
salt, to taste
pepper, to taste
1 cup green lentil, rinsed
3 cups water, or vegetable broth
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
salt, to taste
pepper, to taste

Steps:

Preheat oven to 400°F (200°C).
Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
Bake for 20 minutes, flipping halfway through.
In a medium saucepan, add lentils and water, and bring to a boil.
Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
Pour dressing over lentils and vegetables and toss until fully coated.
Transfer lentil salad to two containers and refrigerate for up to 5 days.
Enjoy!

Nutrition Facts : Calories 600 calories, Carbohydrate 109 grams, Fat 8 grams, Fiber 19 grams, Protein 29 grams, Sugar 20 grams

Tips:

Choose firm, ripe sweet potatoes for roasting. This will ensure they cook evenly and have a slightly caramelized exterior.
If you don't have queso fresco, you can substitute feta cheese or crumbled goat cheese.
To make the salad ahead of time, cook the sweet potatoes and lentils according to the recipe. Let them cool completely, then store them separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, assemble the salad and top with the queso fresco.
Garnish the salad with chopped fresh cilantro or parsley for an extra pop of flavor and color.

Conclusion:

This Lentil Salad with Roasted Sweet Potatoes and Queso Fresco is a delicious and healthy salad that is perfect for a quick and easy lunch or dinner. It is packed with protein, fiber, and vitamins, and the roasted sweet potatoes add a touch of sweetness and smokiness. The queso fresco adds a creamy and salty flavor that complements the lentils and sweet potatoes perfectly. This salad is also a great way to use up leftover lentils or sweet potatoes. So next time you're looking for a healthy and satisfying salad, give this recipe a try!