11 years ago

Warm Root Vegetable Salad
[Vegan]

NG By: Nancy Grayson

Author Bio

Nancy has been happily cooking a whole lot of healthy, fresh, and always vegan meals... Read More

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Sweet Potato

Warm Root Vegetable Salad [Vegan]

Dairy Free

This salad is comforting, warm, healthy, and colorful. Adding lentils into the mix adds both a protein and an earthy flavor. Left al dente, they remain firm, giving the salad a bit of bite. Finally, sliced avocado adds a satisfying creaminess. Serve this salad as an appetizer or as a... Read More

Ingredients You Need for Warm Root Vegetable Salad [Vegan]

For the Salad:

2 purple sweet potatoes
1 onion
1 tablespoon olive oil
1 teaspoon thyme
A pinch of sea salt and pepper
1/2 cup red lentils
2 cups salad greens
1 ripe avocado

For the Dressing:

7 tablespoons lemon juice
5 tablespoons olive oil
1/2 tablespoon dijon mustard
1 teaspoon agave syrup
1/2 teaspoon sea salt
A pinch of pepper

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How to Prepare Warm Root Vegetable Salad [Vegan]

Preheat the oven to 425°F.
Cut the sweet potato into thin slices. Divide the onion into eights and transfer both vegetables in a medium-sized bowl. Add the olive oil, thyme, salt, and pepper and stir until everything is well coated.
Distribute the veggies on a baking sheet and bake for about 20 minutes, until well baked and charred at the edges.
In a small pot, bring water to a boil and cook the lentils. Don’t cook them all the way, you want them to be still firm. Drain and set aside.
Combine all the ingredients for the dressing in a small bowl and whisk until creamy.
Wash the salad and drape on plates or in a bowl and drizzle with the dressing. Add the lentils and the baked vegetables. Cut up the avocado and place on top. Garnish with freshly ground pepper.

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