A colorful and nutritious salad high in protein and fiber, perfect as a vegetarian side dish for the Holiday table. This salad combines sweet potatoes, lentils, and a variety of delicious toppings and dressing to elevate its taste.
1: Preheat the oven to 425°F.
2: Toss the sweet potato slices with olive oil, salt, and pepper.
3: Bake for 15-20 minutes until just fork tender and beginning to brown. Let cool.
4: Combine the lentils, cooled sweet potato, and onion in a large bowl.
5: Add the dressing (balsamic vinegar, pomegranate molasses, extra virgin olive oil, date syrup) and gently stir to combine.
6: Top with toasted pine nuts and pomegranate seeds, then check for seasoning.
