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Spring is finally here in full bloom and with it some warmer weather. Yay!! 🙂 As soon as it gets warmer I get in the mood to eat more cold salads as a meal for lunch. This rainbow salad has not only the most amazing colours, but is also packed with vitamins, great carbs and proteins, omega-3 fatty acids, fibre, iron and other minerals. I’m a big fan of quick but well balanced recipes (you may have noticed that already :-)) and this salad is just that. Very quick and easy to prepare and very versatile. You can add or change ingredients according to your liking or whatever you have at hand.
Have a beautiful and sunny day!
Rainbow salad with roasted sweet potatoes and black lentils
Servings 4 -6
Ingredients
- 1 cup black lentils, cooked with 3 cups of water
- 2 medium-sized sweet potatoes, cubed
- 100 grams baby spinach
- 1/2 cucumber, cubed
- 3 medium-sized carrots, sliced
- 1 red bell pepper, cubed
- handful of cherry tomatoes, cut in halves
- 1 avocado, sliced
- 2 tbsp pine nuts
- Olive oil
- Salt and black pepper
For the dressing
- 2 tbsp olive oil
- 1 tbsp coarse mustard
- 1 tbsp almond butter
- 1 tbsp apple cider vinegar
- Juice of 1 lemon
- 1 tsp maple syrup
- Salt and black pepper
Instructions
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Preheat oven to 200°C/375°F. Mix sweet potatoes with some olive oil, pine nuts, salt and black pepper. Place onto a baking tray and roast on the middle rack for about 15 minutes.
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Place all the vegetables in a large salad bowl. Mix the dressing ingredients and pour over the salad. Serve and enjoy!
