“Num, num!” I think this salad is so yummy, and you can be so creative with it. You can use turkey or chicken for the lentils, but the lentils are perfectly good too. It’s also really good if you add dried cranberries, cherries or, if you love sweet, dates. So be creative. I love that!
With Thanksgiving behind us, we might find ourselves with already baked sweet potatoes calling to our tummies from the fridge. Well, put them in this salad. Did you know that sweet potatoes help balance blood sugar despite their sweet taste? Lentils, too, can help balance blood sugar. So here’s what you need:
1/2 cup green lentils
1 large sweet potato
1/4 cup raw walnuts
1 tsp dijon mustard
1 tsp balsamic vinegar
1 tsp maple sugar
Dash of sea salt and ground pepper to taste
Dash of cinnamon
2 cups baby spinach
1. Cook the lentils using 4 cups of water to every 1 cup of lentils. Bring to a boil, reduce to simmer, and cook for 30 minutes on low
2. Dice the sweet potatoes into cubes, toss them with melted butter or coconut oil, and sprinkle with cinnamon, salt and pepper. Bake them for about 30 minutes at 400*.
3. Fill a bowl with the washed spinach.
4. Combine mustard, vinegar, and maple syrup.
5. Toss lentils, sweet potatoes, and spinach together in bowl. Pour dressing over salad.