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Sweetpotato, Lentil & Feta Salad

Recipe developed by Chef Mary Jayne Wilson of Amelie's French Bakery & Cafe in Charlotte, North Carolina. 
Print Recipe


  • 2 North Carolina sweetpotatoes
  • Olive oil
  • 1 cup Green lentils
  • 1 tbsp Fresh minced garlic
  • Spring mixed greens
  • Crumbled feta cheese
  • Raspberry vinaigrette
  • Salt and pepper, to taste


  • Dice 2 sweetpotatoes, toss in olive oil and season with salt and pepper. Roast at 350F until potatoes are tender. Let cool completely.
  • Cook 1 cup green lentils until tender and let cool completely. Toss in 1 TB fresh minced garlic and season with salt and pepper.
  • Fill large salad bowl with spring mix greens. Top with equal parts sweet potatoes, lentils and crumbled feta cheese.
  • Serve with your favorite raspberry vinaigrette.