Easy Autumn Salad
This nutritious, easy autumn salad captures all the colours and flavours of the season, 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 customisable, so perfect for busy lives.
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)
- 600 g cooked lentils (21oz)
- 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 2 tsp olive oil, add salt and pepper and dried oregano. Roast for 25 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: 524kcalCarbohydrates: 64.3gProtein: 17.4gFat: 24.7gSaturated Fat: 2.6gFiber: 15.1g
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