Roasted Sweet Potato & Lentil Salad with Feta & Lemon-Herb Dressing
November 10, 2025
Green lentil salad with smoked paprika roasted vegetables, arugula and pumpkin seeds.
Serves:2–3
Time:~35 minutes
Easy roasted sweet potato and lentil salad with feta and lemon dressing. The vegetables are roasted in smoked paprika to add warmth and flavour, with a delicious mustard and herb dressing that brings all the flavours together. Perfect served warm or cold for a delicious vegetarian dinner or lunch.
Ingredients
Traybake
- 2 medium sweet potatoes, peeled and cut into circles
- 1 small red onion, cut into wedges
- 1 small zucchini, sliced on an angle
- 1 × 400 g can chickpeas, drained and rinsed
- 1½ tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp ground cumin
- Sea salt and black pepper, to taste
Lentils
- 120 g (½ cup) Green lentils, rinsed
- 400 ml (1⅔ cups) vegetable stock — ¾ tsp Marigold vegetable bouillon powder – but check your own packaging for exact directions
Lemon-herb dressing
- 1½ tbsp extra virgin olive oil
- Juice of half a lemon
- 1 tbsp water
- 1 tsp Dijon mustard
- 1 tsp honey (or maple syrup)
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh basil or mint, finely chopped (mint and parsley, but you can also just use one of the herbs if it is easier)
- Sea salt & black pepper, to taste
To finish
- 60–80 g feta, crumbled
- 2–3 large handfuls baby arugula or spinach
- Optional: toasted pumpkin seeds for crunch
Instructions
1. Roast the vegetables
- Preheat the oven to 200°C (400°F) fan.
- On a large baking tray, toss the sweet potato, onion, zucchini, and chickpeas with olive oil, paprika, cumin, salt, and pepper.
- Roast for 25–30 minutes, flipping halfway, until golden and crisp on the edges.
2. Cook the lentils
- Simmer the lentils with stock or water (don't add salt as it can make the lentils harder) for 20–25 minutes, until tender but not mushy. If they are not soft enough after then, keep simmering.
- Drain and put them back in the warm pot and cover with a lid.
3. Make the dressing
- In a small jar or bowl, whisk together olive oil, lemon juice, water, mustard, honey, herbs, salt, and pepper.
4. Assemble
- In a large bowl or serving platter, combine arugula, warm lentils, and roasted vegetables (with the roasted side facing down for presentation).
- Add feta and pumpkin seeds. Pour over the dressing.
Serving Suggestions
- •Serve warm or at room temperature, delicious both ways.
- •Great as a main meal salad or a hearty side dish for grilled halloumi, salmon, or tempeh.
- •Serve with quinoa, spelt or brown rice for extra bulk.
- •Serve with a dip on the side to add creaminess to the meal, such as a green pea hummus, or a roasted pepper and sun-dried tomato dip.
Storage & Meal Prep
- •Keeps well in an airtight container in the fridge for 3–4 days.
- •Best stored without the arugula; add the greens just before serving so they stay fresh.
- •Perfect for meal prep, the flavours deepen over time.
Variations & Substitutions
- •Vegetables: Swap sweet potato for butternut squash, pumpkin, or carrots.
- •Legumes: Use cannellini beans instead of chickpeas.
- •Cheese: Try goat cheese or leave out for a vegan version.
- •Herbs: Use a combination of mint and coriander instead.
- •Crunch: Add toasted nuts or seeds.
Enjoy!
Easy roasted sweet potato and lentil salad with feta and lemon dressing. The vegetables are roasted in smoked paprika to add warmth and flavour, with a delicious mustard and herb dressing that brings all the flavours together. Perfect served warm or cold for a delicious vegetarian dinner or lunch.
Ingredients
Traybake
- 2 medium sweet potatoes, peeled and cut into circles
- 1 small red onion, cut into wedges
- 1 small zucchini, sliced on an angle
- 1 × 400 g can chickpeas, drained and rinsed
- 1½ tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp ground cumin
- Sea salt and black pepper, to taste
Lentils
- 120 g (½ cup) Green lentils, rinsed
- 400 ml (1⅔ cups) vegetable stock — ¾ tsp Marigold vegetable bouillon powder – but check your own packaging for exact directions
Lemon-herb dressing
- 1½ tbsp extra virgin olive oil
- Juice of half a lemon
- 1 tbsp water
- 1 tsp Dijon mustard
- 1 tsp honey (or maple syrup)
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh basil or mint, finely chopped (mint and parsley, but you can also just use one of the herbs if it is easier)
- Sea salt & black pepper, to taste
To finish
- 60–80 g feta, crumbled
- 2–3 large handfuls baby arugula or spinach
- Optional: toasted pumpkin seeds for crunch
Instructions
1. Roast the vegetables
- Preheat the oven to 200°C (400°F) fan.
- On a large baking tray, toss the sweet potato, onion, zucchini, and chickpeas with olive oil, paprika, cumin, salt, and pepper.
- Roast for 25–30 minutes, flipping halfway, until golden and crisp on the edges.
2. Cook the lentils
- Simmer the lentils with stock or water (don't add salt as it can make the lentils harder) for 20–25 minutes, until tender but not mushy. If they are not soft enough after then, keep simmering.
- Drain and put them back in the warm pot and cover with a lid.
3. Make the dressing
- In a small jar or bowl, whisk together olive oil, lemon juice, water, mustard, honey, herbs, salt, and pepper.
4. Assemble
- In a large bowl or serving platter, combine arugula, warm lentils, and roasted vegetables (with the roasted side facing down for presentation).
- Add feta and pumpkin seeds. Pour over the dressing.
Serving Suggestions
- •Serve warm or at room temperature, delicious both ways.
- •Great as a main meal salad or a hearty side dish for grilled halloumi, salmon, or tempeh.
- •Serve with quinoa, spelt or brown rice for extra bulk.
- •Serve with a dip on the side to add creaminess to the meal, such as a green pea hummus, or a roasted pepper and sun-dried tomato dip.
Storage & Meal Prep
- •Keeps well in an airtight container in the fridge for 3–4 days.
- •Best stored without the arugula; add the greens just before serving so they stay fresh.
- •Perfect for meal prep, the flavours deepen over time.
Variations & Substitutions
- •Vegetables: Swap sweet potato for butternut squash, pumpkin, or carrots.
- •Legumes: Use cannellini beans instead of chickpeas.
- •Cheese: Try goat cheese or leave out for a vegan version.
- •Herbs: Use a combination of mint and coriander instead.
- •Crunch: Add toasted nuts or seeds.
Enjoy!
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