lentil & sweet potato salad

made with
delightful pecan & almond granola
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  1. Preheat the olive oil in a large nonstick skillet over medium high heat. Add in the sweet potato and cook until lightly caramelized on all sides, about 3 minutes. Add 2 tablespoons of water, cover the pan and cook for an additional 3 minutes.
  2. Let the water evaporate, then add in the pear and honey and cook uncovered until the honey coats the potato and the pear, and both yield a golden brown colour on all sides. Set aside to cool.
  3. In a bowl or a platter, lay down the spinach leaves, top with the lentils, pear, sweet potatoes, cherries, chevre and Dorset Cereals delightful pecan & almond granola .
  4. In a jar or bowl, mix together the honey, vinegar, oil, mustard and season with salt and pepper, to taste. Serve the salad at room temperature and the dressing alongside the salad.
  • Salad
  • 1 tbsp. olive oil
  • 1 sweet potato, peeled and diced into ¼” cubes
  • 1 pear, diced into ¼” cubes
  • 1 tbsp. honey
  • 5 oz baby spinach leaves
  • 1 cup canned lentils, drained and rinsed
  • ¼ cup dried cherries
  • 2 tbsp. chevre, crumbled
  • ⅓ cup Dorset Cereals delightful pecan & almond granola
  • Dressing
  • 2 tbsp honey
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste
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