Butternut, Sweet Potato and Lentil Salad


Cooking Methods

  • Blending
  • Roasting



Prep Time

15 minutes

Cooking Time

45 minutes


For the Salad:

  • 1 small sweet potato, cut into cubes
  • 1 small butternut, cut into cubes
  • 45ml (3 Tbsp) olive oil
  • Pinch of chilli flakes
  • 5ml (1 tsp) smoked paprika
  • 5ml (1 tsp) garlic salt
  • Salt and pepper, to taste
  • 1 tin La Belinda lentils, drained
  • 75g feta, crumbled
  • 1 red onion, finely sliced
  • 60g rocket, washed
  • 60ml (1/4 cup) pumpkin seeds, roasted

For the Dressing:

  • 15ml (1 Tbsp) balsamic vinegar
  • 15ml (1 Tbsp) lemon juice
  • 15ml (1 Tbsp) olive oil
  • 5ml (1 tsp) Dijon mustard
  • 5ml (1 tsp) honey
  • 1 small clove of garlic, minced
  • Salt and pepper, to taste


For the Salad:

  1. Preheat the oven to 180°C. Combine the sweet potato, butternut, olive oil, and spices on a baking tray, season to taste and roast for about 30-40 minutes or until cooked and golden.
  2. Combine the lentils, roasted vegetables, crumbled feta, onion, and rocket together. Then top with roasted pumpkin seeds.
  3. For the Dressing:

    1. In a blender, add all the ingredients and pulse until you have a smooth dressing.