This lentil salad gets a subtle upgrade from a brown butter vinaigrette infused with sage. The lentils stay firm with a bit of bite, while roasted sweet potatoes add just enough richness. You can swap in other vegetables like onions, carrots, beets, or peppers — anything roasted and a little caramelized works. This is simple, cozy, and full of fall flavor — perfect for holiday meals.
Sweet Potato & Lentil Salad with Brown Butter
Ingredients
For the salad
- 1 pound sweet potatoes, peeled and cut into ¾-inch pieces (about 4 cups)
- 2 tablespoons extra virgin olive oil
- Kosher salt and black pepper
- 1 cup French green lentils or black lentils, rinsed
- ½ red onion, thinly sliced, optional
- ½ cup chopped fresh parsley leaves and tender stems
- ½ cup crumbled goat cheese, optional
For the brown butter vinaigrette
- 1 tablespoon minced fresh sage leaves
- 4 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon maple syrup
- Kosher salt
- Freshly ground black pepper
Preparation
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Heat the oven to 375°F and set a rack in the center.
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On a baking sheet, toss the sweet potatoes with the olive oil and a pinch of salt and pepper. Spread in an even layer and roast, stirring once or twice, until tender, about 20 minutes. If using onions, on a separate baking sheet (or added halfway through if space allows), toss the onions with olive oil, salt, and pepper and roast until softened and slightly caramelized, about 10-12 minutes.
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While the sweet potatoes cook, prepare the lentils: Add the lentils to a medium pot and cover with about 6 cups water. Salt the water generously and bring the mixture to a boil. Turn the heat down to a simmer and cook the lentils until just tender, about 15-20 minutes. Drain the lentils then return them to the pot. Cover to keep warm.
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Prepare the vinaigrette: Add the sage to a small bowl. Melt the butter in a small skillet set over medium heat. Cook the butter a few minutes, stirring occasionally and scraping the bottom and sides of the pan as needed, until the mixture turns golden brown and smells toasty.
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Pour the hot browned butter over the sage; it will crackle and foam a bit. Let the mixture sit for 1 minute to let the foam subside, then whisk in the olive oil, followed by the red wine vinegar and maple syrup. Season with salt and pepper to taste.
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Add the cooked sweet potatoes to a serving dish with the warm lentils. Pour the dressing over the top and stir gently to combine. Add the parsley, season with more salt and pepper, if desired, and toss to combine.
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Sprinkle with goat cheese, if using. Serve warm or room temperature.
If you are craving more fall flavor, try my Roasted Carrots with Farro, Herbed Crème Fraîche & Pepitas.
Bon Appétit!
xx—BB
Hi, I see onions in your picture but not the recipe.
Hi! Sorry about that, I mentioned them as optional but now have added a bit more detail about how to incorporate. I thought they added such a pretty color to the recipe! Let me know if you have any other questions.