Tuesday, November 30, 2010

Sweet Potato + Lentil Salad

Serves 4

2 medium sweet potatoes, chopped
1 tbsp coconut oil, or olive oil
Salt + pepper to taste
2 cups broth
1 cup lentils
1 cup cooked wheatberries (optional)
1/4 cup chopped walnuts
3 cups trimmed green beans
2 apples
1 tbsp butter
1 cup chopped chicken or turkey (optional)

1 tbsp maple syrup
1 tbsp cranberry mustard, or regular dijon
1 tbsp Garlic Gold oil, or olive oil
1 tbsp black cherry balsamic, or regular balsamic
Salt + pepper to taste

Chop potatoes and toss in coconut oil, salt and pepper. Roast at 400* for 35 minutes, or until soft pillows. Meanwhile, cook lentils in broth. Stir in wheatberries near end, if using. Heat large pan and toast chopped walnuts until fragrant. Add 1 tbsp butter and sauté green beans and apples until tender. Toss all ingredients together. Shake dressing into a jar and toss salad. Top with chicken or turkey if desired.

From Kath Eats Real Food (http://www.katheats.com/kerfuffled/)

1 comment:

  1. Love this recipe, so simple and delicious. Thanks for sharing.