Lentil & Sweet Potato Salad with Marinated Feta

itsjdieb

1 day ago

4 min read

I don’t want to brag, but this is THE fall salad recipe you’re going to be making on repeat. This is my Lentil & Sweet Potato Salad with Marinated Feta.

When I think of fall recipes, I try my best to focus on warmth and coziness. Personally, I don’t think raw salads scream “fall” or “cozy.” This is where cooked vegetables, grains, and legumes enter the chat.

This Lentil & Sweet Potato Salad with Marinated Feta is packed with the nutrients your body craves from a satisfying meal: lentils for iron, protein, and non-starchy fiber; sweet potatoes for starchy fiber; walnuts for healthy fats and fiber; pumpkin seeds for magnesium and healthy fats; parsley for antioxidants; and feta for calcium and pure joy.

The combination of lentils, sweet potato, walnuts, pumpkin seeds, and parsley would be nothing without the savoriness and subtle sweetness of the marinated feta. It’s what brings the entire salad together.

Let’s be honest—so many salads suck. They’re made with leafy greens and sadness. When I’m building a salad, though, I’m intentional about making it something I actually want to eat. The marinated feta brings richness, flavor, and that little something extra that ties all of the colors and ingredients together.

And if you’re looking to meal prep this recipe, I couldn’t encourage it more. The flavors actually get better as it sits, especially as those marinated feta juices soak into the lentils and sweet potatoes.

Want to add more protein? Please do! Chicken, tofu, or salmon would all work beautifully here.

Because I told you: salads are not boring over here. They’re colorful, satisfying, nutrient-packed, and, most importantly, actually something you’ll look forward to eating. Let’s get to the recipe.

Yields: 4

Portion: 1 cup

Prep time: 25 minutes

Total time: 1 hour

This recipe is gluten free and vegetarian.

Ingredients:

Marinated Feta Dressing:

½- 3/4 cup sheep’s milk feta crumbles (try opting for a brand that has the feta soaking in water/brine)
¼ cup olive oil
2 tbsp lemon juice
1–2 tsp honey
1–2 tbsp water
½ tsp dried oregano
½ tsp dried basil
Red pepper flakes
Black pepper
Salt, to taste

Sweet potato:

Extra virgin olive oil
Salt & black pepper to taste

Salad:

1 cup raw lentils
¼ cup walnuts, crushed
2 tbsp pumpkin seeds
2 tbsp finely diced fresh parsley

Instructions:

Make marinated feta: In a small bowl or jar, add in feta. Add olive oil, lemon juice, honey, water, oregano, basil, red pepper flakes, black pepper, and salt. Cover jar or bowl and refrigerate while you prepare the rest of the salad so the feta has time to soak up all those flavors.
Cook lentils: Rinse lentils and add them to a pot with plenty of water. Bring to a boil, then reduce to a simmer and cook for about 10-12 minutes, or until tender but not mushy. Drain and set aside to cool.
Roast sweet potato: Preheat oven to 400°F. Toss the cubed sweet potato with olive oil, salt, and black pepper. Spread onto a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and caramelized around the edges.
Assemble the salad: Add the cooked lentils, roasted sweet potato, walnuts, pumpkin seeds, and parsley to a large bowl. Pour the marinated feta and all of its delicious juices over the top and gently toss everything together.
Taste and adjust: Add more olive oil, lemon juice, salt, pepper, or honey if needed.
Serve: Enjoy warm, at room temperature, or chilled. If you’re meal prepping this one, let it sit in the fridge for a few hours before eating, the flavors get even better as the feta marinade soaks into the lentils and sweet potato. Enjoy!

Recipe Notes:

Allow feta to marinate. Even 15–20 minutes makes a difference, but if you have more time, let it sit while you prep the rest of the salad.
Keep your lentils slightly firm. You want them tender but not mushy so they hold up well when tossed with the sweet potato and feta.
Want more greens? Add in chopped arugula, spinach, or kale!
Storage: Store in an airtight container in the refrigerator for up to 4 days.

FAQ:

Can I use canned lentils?: Yes! If you want to make this recipe even easier, use canned lentils. Just drain, rinse, and pat them dry before adding them to the salad.
Can I use a different type of lentil?: Yes! Green or brown lentils work best because they hold their shape after cooking. I’d avoid red lentils, which become much softer and are better suited for soups.
Can I make this salad ahead of time?: Yes, and I actually recommend it. The flavors get even better as the salad sits and the marinated feta juices soak into the lentils and sweet potato.
Is this salad served warm or cold?: Either works, but I love it slightly warm or at room temperature.
Can I add more protein?: For sure. Chicken, salmon, tofu can work.

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

I don’t want to brag, but this is THE fall salad recipe you’re going to be making on repeat. This is my Lentil & Sweet Potato Salad with Marinated Feta.

When I think of fall recipes, I try my best to focus on warmth and coziness. Personally, I don’t think raw salads scream “fall” or “cozy.” This is where cooked vegetables, grains, and legumes enter the chat.

The combination of lentils, sweet potato, walnuts, pumpkin seeds, and parsley would be nothing without the savoriness and subtle sweetness of the marinated feta. It’s what brings the entire salad together.

And if you’re looking to meal prep this recipe, I couldn’t encourage it more. The flavors actually get better as it sits, especially as those marinated feta juices soak into the lentils and sweet potatoes.

Want to add more protein? Please do! Chicken, tofu, or salmon would all work beautifully here.

Because I told you: salads are not boring over here. They’re colorful, satisfying, nutrient-packed, and, most importantly, actually something you’ll look forward to eating. Let’s get to the recipe.

Yields: 4

Portion: 1 cup

Prep time: 25 minutes

Total time: 1 hour

This recipe is gluten free and vegetarian.

Ingredients:

Marinated Feta Dressing:

½- 3/4 cup sheep’s milk feta crumbles (try opting for a brand that has the feta soaking in water/brine)

¼ cup olive oil

2 tbsp lemon juice

1–2 tsp honey

1–2 tbsp water

½ tsp dried oregano

½ tsp dried basil

Red pepper flakes

Black pepper

Salt, to taste

Sweet potato:

Extra virgin olive oil

Salt & black pepper to taste

Salad:

1 cup raw lentils

¼ cup walnuts, crushed

2 tbsp pumpkin seeds

2 tbsp finely diced fresh parsley

Instructions:

Make marinated feta: In a small bowl or jar, add in feta. Add olive oil, lemon juice, honey, water, oregano, basil, red pepper flakes, black pepper, and salt. Cover jar or bowl and refrigerate while you prepare the rest of the salad so the feta has time to soak up all those flavors.

Cook lentils: Rinse lentils and add them to a pot with plenty of water. Bring to a boil, then reduce to a simmer and cook for about 10-12 minutes, or until tender but not mushy. Drain and set aside to cool.

Roast sweet potato: Preheat oven to 400°F. Toss the cubed sweet potato with olive oil, salt, and black pepper. Spread onto a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and caramelized around the edges.

Assemble the salad: Add the cooked lentils, roasted sweet potato, walnuts, pumpkin seeds, and parsley to a large bowl. Pour the marinated feta and all of its delicious juices over the top and gently toss everything together.

Taste and adjust: Add more olive oil, lemon juice, salt, pepper, or honey if needed.

Serve: Enjoy warm, at room temperature, or chilled. If you’re meal prepping this one, let it sit in the fridge for a few hours before eating, the flavors get even better as the feta marinade soaks into the lentils and sweet potato. Enjoy!

Recipe Notes:

Allow feta to marinate. Even 15–20 minutes makes a difference, but if you have more time, let it sit while you prep the rest of the salad.

Keep your lentils slightly firm. You want them tender but not mushy so they hold up well when tossed with the sweet potato and feta.

Want more greens? Add in chopped arugula, spinach, or kale!

Storage: Store in an airtight container in the refrigerator for up to 4 days.

FAQ:

Can I use canned lentils?: Yes! If you want to make this recipe even easier, use canned lentils. Just drain, rinse, and pat them dry before adding them to the salad.

Can I use a different type of lentil?: Yes! Green or brown lentils work best because they hold their shape after cooking. I’d avoid red lentils, which become much softer and are better suited for soups.

Can I make this salad ahead of time?: Yes, and I actually recommend it. The flavors get even better as the salad sits and the marinated feta juices soak into the lentils and sweet potato.

Is this salad served warm or cold?: Either works, but I love it slightly warm or at room temperature.

Can I add more protein?: For sure. Chicken, salmon, tofu can work.

xoxo,

Jasmin D the RD

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