Best 3 Lentil Salad With Roasted Sweet Potatoes And Queso Fresco Recipes

Indulge in a flavor-packed Lentil Salad brimming with roasted sweet potatoes, creamy queso fresco, and a refreshing cilantro-lime dressing. This wholesome and colorful salad offers a delightful balance of textures and flavors, making it a perfect side dish or light lunch option. Roasted sweet potatoes add a touch of natural sweetness and a delightful caramelized flavor, while crumbled queso fresco cheese provides a creamy contrast and a subtle tang. The zesty cilantro-lime dressing brings everything together, adding a burst of freshness and brightness to each bite. With variations including a vegan dressing option and suggestions for adding extra crunch or protein, this versatile recipe caters to diverse dietary preferences and taste buds. Ready in under an hour, this Lentil Salad is a nutritious and satisfying dish that will leave you feeling energized and satisfied.

Here are our top 3 tried and tested recipes!

LENTIL SALAD WITH ROASTED SWEET POTATOES AND QUESO FRESCO

Lentil Salad With Roasted Sweet Potatoes and Queso Fresco image

From about.com, posting for ZWT 7, South America. This combines two of my favorite things, lentils and sweet potatoes! Recipe is credited to Marian Blazes, who says "Toss it all together and serve warm, adding a few baby spinach leaves for something green. This is a healthful salad that everyone will enjoy. " Servings are a guess...please help me if this needs correcting!

Provided by smellyvegetarian

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 sweet potatoes, peeled and cut into 1-inch cubes
1 red onion, coarsely chopped
2 tablespoons olive oil
1 1/2 teaspoons Sazon Goya seasoning (or 1 teaspoon cumin and 1/2 teaspoon paprika)
salt and pepper
1/2 cup lentils
2 cups water
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 lime, juice of
1 red pepper, diced
1/2 cup queso fresco
salt and pepper

Steps:

Preheat the oven to 400 degrees.
Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.
Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.
While potoatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.
Simmer lentils gently until tender, about 25 minutes.
Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.
Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.

LENTIL & ROASTED VEGETABLE SALAD RECIPE BY TASTY

Lentil & Roasted Vegetable Salad Recipe by Tasty image

Here's what you need: butternut squash, brussels sprouts, red onion, olive oil, salt, pepper, green lentil, water, balsamic vinegar, maple syrup, salt, pepper

Provided by Rachel Gaewski

Categories Lunch

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 cups butternut squash, cubed
2 cups brussels sprouts, quartered
1 red onion, cut into wedges
1 tablespoon olive oil
salt, to taste
pepper, to taste
1 cup green lentil, rinsed
3 cups water, or vegetable broth
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
salt, to taste
pepper, to taste

Steps:

Preheat oven to 400°F (200°C).
Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
Bake for 20 minutes, flipping halfway through.
In a medium saucepan, add lentils and water, and bring to a boil.
Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
Pour dressing over lentils and vegetables and toss until fully coated.
Transfer lentil salad to two containers and refrigerate for up to 5 days.
Enjoy!

Nutrition Facts : Calories 600 calories, Carbohydrate 109 grams, Fat 8 grams, Fiber 19 grams, Protein 29 grams, Sugar 20 grams

LENTIL SALAD WITH ROASTED VEGETABLES

Lentil Salad With Roasted Vegetables image

This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables. It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish. For the maximum visual impact, use both golden and red beets. Vegetarians can feel free to leave out the bacon. Leftovers will keep for at least five days, though try to pack it up without the radicchio, which gets soggy in the fridge.

Provided by Melissa Clark

Categories dinner, lunch, salads and dressings, appetizer

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 24

Ingredients

1 small whole acorn squash, peeled if desired, halved, seeded and diced into 1/2-inch pieces
2 medium carrots, peeled and diced into 1/2-inch pieces
1 medium celeriac, peeled and diced into 1/2-inch pieces
3 small beets, peeled and diced into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
2 sprigs thyme
1 sprig rosemary, cut in half
4 slices (4 ounces) bacon, cut into 1-inch pieces (optional)
2 cups brown or green lentils
2 garlic cloves, smashed and peeled
1 bay leaf
1 1/2 teaspoons kosher salt, more to taste
1/2 teaspoon black pepper
1/4 cup sherry vinegar, more to taste
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cup extra-virgin olive oil, more as needed
2 heads radicchio, sliced
2 scallions, thinly sliced (whites and greens)
Parsley, roughly chopped, for garnish
Flaky sea salt, to taste
Cracked black pepper, to taste
1 tangerine, halved and seeded

Steps:

Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.

Tips:

Use a variety of lentils for a more complex flavor and texture.
Roast the sweet potatoes until they are tender and slightly caramelized.
Use a good quality queso fresco for the best flavor.
Add other vegetables to the salad, such as roasted red peppers, corn, or black beans.
Serve the salad warm or cold, depending on your preference.

Conclusion:

This lentil salad with roasted sweet potatoes and queso fresco is a delicious and healthy dish that is perfect for a quick and easy lunch or dinner. The lentils are a good source of protein and fiber, the sweet potatoes are packed with vitamins and minerals, and the queso fresco adds a creamy and tangy flavor. This salad is sure to be a hit with everyone who tries it!