Comforting Roasted Sweet Potato and Lentil Salad
with Feta
This hearty salad is delicious hot, cold or at room temperature!
Allergens:
Milk
•Sulphites
•Egg
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time20 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
1 unit(s)
Sweet Potato
1 unit(s)
Lentils, canned
(May contain Gluten, Wheat)
1 unit(s)
Red Onion
½ cup
Feta Cheese, crumbled
(Contains Milk)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 tbsp
Balsamic Glaze
(Contains Sulphites May contain Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
28 g
Pepitas
(May contain Tree nuts)
2 unit(s)
Hard Boiled Egg
(Contains Egg)
56 g
Arugula and Spinach Mix
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Calories670 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate66 g
Sugar15 g
Dietary Fiber12 g
Protein31 g
Cholesterol230 mg
Sodium1420 mg
Trans Fat0.1 g
Potassium1050 mg
Calcium225 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet
•Strainer
•Large Bowl
•Measuring Spoons
•Medium Non-Stick Pan
Cooking Steps
1
- Peel, then cut onion into 1/2-inch pieces.
- Cut sweet potatoes into 1/2-inch pieces.
- Add sweet potatoes, onions, half the garlic salt and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to coat.
- Broil in the middle of the oven, stirring halfway through, until tender and golden-brown, 10-12 min.
2
- Meanwhile, drain and rinse lentils.
- Add balsamic glaze, remaining garlic salt and 1 tbsp (2 tbsp) oil to a large bowl. Season with pepper, then whisk to combine.
- Add lentils, then stir to combine.
3
- Meanwhile, heat a medium non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
4
- Pat eggs dry with paper towel, then halve. Season eggs with salt and pepper.
- Add spinach and arugula, sweet potatoes, onions and half the pepitas to the large bowl with lentils, then gently toss to combine
- Divide salad between plates.
- Divide eggs between plates.
- Sprinkle feta and remaining pepitas over top.
