Sweetpotato, Lentil & Feta Salad
Recipe developed by Chef Mary Jayne Wilson of Amelie's French Bakery & Cafe in Charlotte, North Carolina.
Course: Appetizer, Salad
Cuisine: American, French
Keyword: feta, lentils, salad, Summer Salad, sweet potatoes
Servings: 2
Calories: 639kcal
- 2 North Carolina sweetpotatoes
- ½ tbsp Olive oil
- 1 cup Green lentils
- 1 tbsp Fresh minced garlic
- 4 cups Spring mixed greens
- ¼ cup Crumbled feta cheese
- 1 tbsp 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.
Nutrition Facts
Sweetpotato, Lentil & Feta Salad
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 639kcal | Carbohydrates: 109g | Protein: 32g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 426mg | Potassium: 1844mg | Fiber: 36g | Sugar: 14g | Vitamin A: 33088IU | Vitamin C: 29mg | Calcium: 232mg | Iron: 9mg | Net Carbohydrates: 73g