This is a light and unique salad that is full of flavor. It is good either warm or cold.
Lentil/Sweet Potato Salad
1 pound of lentils
2 large sweet potatoes
1 Gala apple (cored and diced)
3 green onions (sliced in rounds
white and green parts)
1/4 cup chopped parsley
3/4 cup olive oil
1/4 cup lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves (minced)
Boil the lentils in a pot of water until they are done, yet still crisp, approximately 20-30 minutes. Do not overcook or they will be mushy. Drain and rinse. (You can substitute the French Lentil recipe.)
Peel and slice the sweet potatoes into finger-size slices. Lightly coat a 13×9 baking pan with olive oil. Place the sweet potato slices in the pan and brush with olive oil. Sprinkle with rosemary leaves, nutmeg, a tiny bit of salt and pepper. Roast in a 450-degree oven for 20 minutes; turn the slices over and roast for another 10 minutes.
While potatoes are cooking, whisk together all dressing ingredients until combined.
Mix all the other except dressing and spinach. Add lentils and sweet potatoes. Pour whisked dressing into this and stir to combine.
Serve over a bed of baby spinach.