I call this an Autumn salad, but really you can have this whenever you want! And you’ll want to have this on repeat! It’s not only delicious, it is super easy to make and great for meal prep too.
This one has some of my favourite ingredients; sweet potatoes, red onions, lentils and pecans. All finished with a quick maple & mustard dressing.
For the salad you’ll need the following ingredients:
- Sweet potatoes
- Red onions
- Olive oil
- Dried oregano
- Rocket (arugula)
- Cooked lentils
- Pecans
- Chopped parsley
For the DRESSING the ingredients are:
- Extra virgin olive oil
- Apple cider vinegar
- Maple syrup
- Mustard
- Salt & pepper
Rocket (arugula) is a great leaf to add to your salad bowls. Its slightly bitter taste is great for getting your digestive enzymes working. That coupled with the apple cider vinegar, in the dressing, can sometimes help anyone struggling with low stomach acid or digestive issues.
Full of fibre, healthy fats and seasonal flavour you’ll have this one on repeat.
Let me know in the comments if you try it!
Recipe Tips
- This is great for meal prep. Simply box up and it will last for 3-4 days in the fridge.
- Walnuts can be used instead of pecans.
- If you are very hungry and want to up the protein, simply add more lentils or another protein source.
- This dish serves 3 people. Depending on how big you like your portions, it could be 2 large or 4 slightly smaller portions.
- If you want to up the fibre content, keep the skin on your sweet potatoes. Just scrub well with a vegetable brush.
Easy Autumn Salad
This quick, nutritious salad captures all the colours and flavours of autumn, yet it's so delicious you'll want to make it year-round. Perfect for meal prep, you can make it in bulk and store it in the fridge for easy midweek lunches. It's also easily customizable—you can swap in beans instead of lentils or use squash instead of sweet potatoes. Use whatever you have available.
Ingredients
Ingredients for the salad:
- 2 sweet potatoes
- 2 red onions
- 2 tsp olive oil
- 2 tsp dried oregano
- Salt and pepper
- Large handful of rocket (arugula)
- 400 g tin of cooked lentils (14oz)
- 60 g pecans (½ cup)
- Handful of chopped parsley
Maple mustard dressing:
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1½ tsp mustard
- ½ tsp sea salt
- A few grinds of black pepper
Instructions
- Preheat the oven to 180C/350F.
- Peel the sweet potatoes and cut into cubes. Peel and slice the onion into chunks and add to a baking tray with the sweet potatoes. Drizzle with the oil, add salt and pepper and dried oregano. Roast for 25-30 mins, shaking halfway through. Add the pecans to the tin for the last 5 minutes of cooking time.
- Drain the lentils. Add the rocket to a large serving bowl, top with the roasted veg, pecans, lentils and chopped parsley.
- Mix the dressing ingredients together and drizzle over the salad. Mix well.
Notes
- This will store in the fridge for 3-4 days.
- If you are very hungry and want to up the protein simply add more lentils or another protein source.
- This serves 3 people. Depending on how big you like your portions, it could be 2 large or 4 slightly smaller portions.
Nutrition
Calories: 405kcalCarbohydrates: 38.1gProtein: 10.1gFat: 24gSaturated Fat: 2.6g
Tried this recipe?Let us know how it was!
Full of flavour – delicious warm salad and so quick and easy to put together!
Thanks Jane – glad you liked it!