Brown Butter Lentil And Sweet Potato Salad Recipe
Elevate your salad game with this Brown Butter Lentil and Sweet Potato Salad—nutty, hearty, and packed with warm, comforting flavors you’ll want to make again and again!
Ingredients
- 1 pound sweet potatoes peeled and cut into ¾-inch pieces (about 4 cups)
- 2 tablespoons olive oil
- Kosher salt and black pepper
- 1 cup French green lentils rinsed
- ½ cup chopped fresh parsley leaves and tender stems
- ½ 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
Instructions
- Preheat the oven to 375°F and place a rack in the center.
- Toss the sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 15-25 minutes until golden and tender, stirring occasionally.
- In a medium pot, cook the lentils in salted boiling water until tender, about 15-25 minutes. Drain and keep warm.
- In a small bowl, place the sage. Melt butter in a skillet over medium heat until golden brown and toasty. Pour the browned butter over the sage, then whisk in olive oil, red wine vinegar, and maple syrup. Season with salt and pepper.
- Combine the cooked sweet potatoes with the warm lentils. Pour the vinaigrette over the mixture, add parsley, and season with salt and pepper. Gently toss to combine.
- Transfer to a serving dish, sprinkle with goat cheese if desired, and serve warm.
Notes
Notes:
For a vegan option, omit the goat cheese or substitute with a vegan alternative.
For a vegan option, omit the goat cheese or substitute with a vegan alternative.