Sweet Potato and Lentil Salad with Feta and Maple Vinaigrette

By: adapted from Yossi Arefi for the New York Times

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: Serves 4 people

This salad from New York Times food writer, Yossi Arefi is a good example of how a little maple syrup can make a big difference in savory dishes. The vinaigrette only contains one teaspoon of maple but I challenge you to try the dish with and without it to see how the maple brings out the nuance of the sweet potatoes. Since we can never leave things well enough alone, we tried the dish with our Hot + Spicy Smoked Chili Pepper Maple and the hint of heat and smokiness was excellent. You could also use Pecan Wood Smoked or Sugarmaker’s Cut pure maple. We also subbed in Feta for goat cheese because it holds its shape better but still gives that salty, creamy addition.

Recipe is adapted from Brown Butter Lentil and Sweet Potato Salad by Yossi Arefi, New York Times

Ingredients

For the salad

1 pound sweet potatoes, cut into ¾-inch pieces
2 Tbsp olive oil
salt and freshly ground black pepper
3/4 cup green or brown lentils
½ cup chopped Italian parsley
½ cup coarsely crumbled feta

For the vinaigrette

1 Tbsp chopped fresh sage leaves
4 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
2 Tbsp red wine vinegar
1 tsp Runamok Hot + Spicy Maple Syrup
Kosher salt and black pepper

Instructions

1 Heat the oven to 375 degrees.
2 In a medium bowl, toss the sweet potatoes with oil and a sprinkle of salt and pepper. Spread evenly on a baking sheet and bake in the oven for about 20 minutes or until lightly brown. Remove and set aside.
3 Put the lentils in a medium pot and cover with water and a bit of salt. Bring to a boil and then simmer until they are tender but not falling apart - about 15 minutes. Remove from the stove and drain.
4 Put the chopped sage in a small, heat-proof bowl.
5 Place the butter in a shallow pan and heat on the stove. Let the butter melt and then sizzle until you start to see it brown but make sure not to burn it. Remove from the heat and pour it over the sage. Stir until bubbling subsides.
6 Add the remaining vinaigrette ingredients, stir to blend and season with salt and pepper.
7 Combine the sweet potatoes, lentils, and dressing in a bowl and toss gently. Add the parsley and feta on top and serve. This salad is delicious both warm and cold.