Roasted sweet potato, lentil and rocket salad – a hearty dish featuring Ras el Hanout–spiced roasted sweet potato and carrot, puy lentils, peppery rocket and toasted pecans. Post sponsored by Appletiser.
The UK is experiencing one of the hottest summers I can remember. On warm days I’ve been avoiding heavy meals and reaching for salads, grilled dishes and other lighter options that still feel satisfying. An ice-cold Appletiser has been my go-to refreshment to help cool off between bites.
This roasted sweet potato, lentil and rocket salad is one of my favourites for everyday meals and entertaining. It’s hearty enough to be a standalone main yet light enough to enjoy on a warm evening. The combination of vegetables, protein-rich lentils and crunchy pecans makes it well balanced and filling without feeling heavy.
This recipe is part of my monthly collaboration with Appletiser — each recipe is designed to pair beautifully with a chilled glass. Like the drink, the dishes here are free from added sugar and include at least one portion of your five-a-day.
The salad combines Ras el Hanout–spiced roasted sweet potato and carrot with smoky, earthy puy lentils and peppery rocket (arugula). Toasted pecans add crunch, while a pomegranate molasses dressing brings sweet-tart balance. It’s a versatile dish that works warm or cold.
Eat it on its own for a light meal, or serve alongside grilled fish or kebabs — meat, fish, paneer or tofu all work well. A chilled Appletiser is a crisp, refreshing match for the flavours.
What I love most about this salad is its flexibility. It’s perfect for summer dining outdoors, but hearty enough to enjoy in cooler months when served warm. The recipe below is vegan, but you can sprinkle crumbled feta on top for a salty contrast that complements the sweet roasted vegetables and earthy lentils.
Roasted Sweet Potato, Lentil and Rocket Salad Recipe:
Roasted Sweet Potato, Lentil and Rocket Salad
Ingredients
Salad:
- 2 medium/large sweet potatoes
- 2 large carrots
- 1 Tbsp olive oil
- 2 heaped tsp Ras el Hanout
- 250 g (9oz) cooked puy lentils
- 60 g (2oz) rocket arugula
- 70 g (2.5oz) pecans
Dressing:
- 2 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp pomegranate molasses
- juice of ½ lemon
- generous pinch salt
Instructions
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Preheat the oven to 220°C/425°F/gas mark 7. Peel the sweet potatoes and cut into dice. Peel and slice the carrots.
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Toss the sweet potatoes and carrots with the olive oil and Ras el Hanout. Spread them on a baking tray and roast for about 30 minutes, turning once, until tender and lightly browned.
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Meanwhile, make the dressing by whisking together the extra virgin olive oil, balsamic vinegar, pomegranate molasses, lemon juice and salt until well combined.
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Toast the pecans in a dry skillet over medium heat until fragrant and slightly browned.
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Heat the cooked puy lentils according to the packet or warm them gently on the stove.
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Place the rocket in a large salad bowl. Add the warm lentils and roasted vegetables, then scatter over the toasted pecans. Drizzle with the dressing, toss gently and serve.
This post is sponsored by Appletiser. Thank you for supporting the brands that allow me to continue creating recipes and sharing them with you.