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+ servings

Tahini Mustard Sweet Potato, Lentil, and Arugula Salad

Author - Gena Hamshaw
Yields: 4 servings


  • 1 tablespoon neutral vegetable oil, such as safflower, grapeseed, or refined avocado
  • 2 medium or large sweet potatoes, cubed (about 3/4 inch)
  • 1/2 cup brown, green, or black lentils or 1 1/2 cups cooked lentils (1 can, drained and rinsed)
  • 4 cups baby arugula or roughly chopped arugula, loosely packed
  • 1 cup halved or quartered cherry or grape tomatoes
  • 2 tablespoons tahini
  • 2 tablespoons water
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon maple or agave syrup
  • 1/4 teaspoon fine salt
  • freshly ground black pepper to taste


  • Preheat your oven to 400F and line a baking sheet with parchment. Toss the cubed sweet potato in oil and place them on the baking sheet. Transfer the sheet to the oven. Roast the sweet potatoes for 35-40 minutes, stirring once halfway through, or until the sweet potatoes are tender and crispy at the edges.
  • While the potatoes roast, bring a pot of water to boil. Add the lentils and cook for 20-30 minutes, or until the lentils are tender but not mushy. Drain the lentils. (If you're using pre-cooked/canned lentils, you can skip this step.)
  • Whisk together the tahini, water, vinegar, mustard, maple syrup, and salt.
  • Place the roasted sweet potatoes, cooked lentils, tomatoes, and arugula into a large mixing bowl. Add the dressing. Toss well to combine. Taste the salad and add a pinch of salt if desired and black pepper to taste. Serve the recipe on its own or with whole grain toast or crackers.