Julia Walton
When you crave something comforting yet wholesome, this Sweet Potato Salad is the answer. It’s a perfect blend of roasted sweetness, savory lentils, and a creamy tahini dressing that makes every bite a flavor-packed moment. Not only is it satisfying and hearty, but it also brings a vibrant pop of color to your table, making it perfect for gatherings or meal prep.
Unlike traditional mayo-heavy potato salads, this version takes a more nourishing approach. Roasted sweet potatoes are paired with protein-rich green lentils, crunchy red onions, and chewy dried cranberries. It’s tossed with fresh herbs and topped with a drizzle of lemon-tahini dressing for a dish that tastes as good as it looks.
What Kind of Sweet Potatoes Should I Use?
Go for orange-fleshed sweet potatoes such as Garnet or Jewel varieties. They roast up beautifully, hold their shape, and offer a natural sweetness that complements the savory components of this salad. Avoid white sweet potatoes, which can be too dry and starchy.
Ingredients for the Sweet Potato Salad
- Sweet Potatoes – Roasted cubes bring natural sweetness and a satisfying bite.
- Green Lentils – Add earthiness and plant-based protein to the mix.
- Red Onion – A sharp, fresh contrast that keeps the flavor balanced.
- Dried Cranberries – Chewy and tart, they add a little zing.
- Fresh Parsley – For freshness and color.
- Pumpkin Seeds – A crunchy, nutty texture contrast.
- Tahini Dressing – Creamy, lemony, and brings it all together beautifully.
How To Make the Sweet Potato Salad
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss peeled and cubed sweet potatoes with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 25-30 minutes until tender and golden at the edges.
Step 2: Cook the Lentils
While the potatoes roast, cook green lentils in simmering water for 20-25 minutes until just tender. Drain and let cool.
Step 3: Make the Dressing
In a small bowl, whisk together tahini, lemon juice, maple syrup, Dijon mustard, garlic powder, salt, and water to reach a pourable consistency.
Step 4: Assemble the Salad
In a large bowl, combine the roasted sweet potatoes, cooked lentils, diced red onion, chopped parsley, and cranberries. Drizzle with the tahini dressing and toss gently.
Step 5: Finish with Crunch
Top with pumpkin seeds just before serving for added texture.
How to Store and Serve This Sweet Potato Salad
This salad can be served warm, at room temperature, or chilled straight from the fridge. It’s incredibly versatile and gets even more flavorful after resting.
For storing, keep it in an airtight container in the fridge for up to 4 days. If prepping ahead, store the dressing separately and add it just before serving to keep the textures vibrant.
What to Serve With Sweet Potato Salad?
Grilled Chicken
The smoky char and juicy meat pair wonderfully with the sweet and tangy salad.
Garlic Butter Salmon
A buttery fillet of salmon brings richness and heartiness.
Roasted Rosemary Sweet Potatoes
Double down on sweet potatoes with this herby twist Roasted Rosemary Sweet Potatoes.
Cheeseburger Soup
Add some creamy, cheesy comfort with this Cheeseburger Soup.
Easy Marinated Mushrooms
Earthy, zesty, and the perfect cold sidekick Easy Marinated Mushrooms.
Want More Salad Ideas?
If you’re into this hearty salad, you’ll love these other feel-good recipes:
- Tex-Mex Salad for a zesty, bold flavor explosion.
- Creamy Crab Pasta Salad when you crave something coastal.
- Refreshing Marinated Cucumbers, Onions, and Tomatoes for a light, tangy summer bite.
- Creamy Cranberry Salad for fruity, festive vibes.
- Roasted Cauliflower Green Goddess Salad for herby, vibrant greens.
Save This Pin For Later
Save this delicious idea to your favorite Pinterest board so it’s easy to find when you’re ready to whip it up again.
Tried it with a twist? Maybe added feta or switched to butternut squash? Share your version in the comments below!
Need more inspiration? Explore my daily kitchen creations on SavorQueen.com on Pinterest. Your next favorite might be waiting there.
Sweet Potato Salad
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
If you’re looking for a vibrant, nourishing, and absolutely delicious dish, this Sweet Potato Salad will become your go-to favorite. Roasted sweet potatoes meet hearty lentils, zesty red onions, tart cranberries, and a creamy lemon-tahini dressing that ties everything together. Whether you’re planning a light lunch, looking for healthy dinner ideas, or need a quick meal prep option, this easy recipe checks all the boxes. It’s gluten-free, dairy-free, and packed with plant-based protein—making it a standout for clean eating, wholesome food ideas, or healthy snacks. Perfect for potlucks, BBQs, or meal prep lunches!
Ingredients
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
0.5 teaspoon paprika
0.5 teaspoon sea salt
0.25 teaspoon black pepper
0.75 cup green lentils
0.25 cup red onion, finely chopped
0.25 cup dried cranberries
0.25 cup fresh parsley, chopped
2 tablespoons pumpkin seeds
3 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1 teaspoon Dijon mustard
0.25 teaspoon garlic powder
0.25 teaspoon sea salt
3 tablespoons water (or as needed to thin)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss sweet potatoes with olive oil, paprika, salt, and pepper. Spread evenly and roast for 25–30 minutes until tender and golden.
3. While potatoes cook, bring a pot of water to a boil and add lentils. Simmer for 20–25 minutes or until just tender. Drain and cool.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, Dijon mustard, garlic powder, salt, and water until smooth and pourable.
5. In a large bowl, combine roasted sweet potatoes, lentils, red onion, cranberries, and parsley. Drizzle dressing over the top and toss gently.
6. Sprinkle with pumpkin seeds before serving and enjoy warm or chilled.
Notes
For extra flavor, roast the sweet potatoes with a dash of cinnamon or chili powder.
This salad tastes even better after resting for an hour, allowing the flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: healthy salad, sweet potato recipe, lentil salad, tahini dressing, plant-based lunch