Simple Lentil & Sweet Potato Salad

Lentil & Sweet Potato Salad, Lake Superior Kitchen, Duluth food, Salad recipe

I watched my two girls run up and down the beach last night and kept thinking, “How did I get here?”  I’m watching my kids run on the beach I grew up running on and it seems a little unreal.  I seem to have a lot of these moments in the summer.  I think it’s because I spend more time just watching my kids play outside.  I reflect on all the little things in life that led up to me being in that moment and it just astounds me.  From what I gather, these are common sentiments for parents.  This summer has been so much more restful than the previous few when the twins were tiny.  It’s so nice to have time to just sit and enjoy the now three kids just be little.

As you can probably tell, I am eating salad on a daily basis throughout the summer.  It just makes sense with so much good produce around.  I love throwing in ingredients that turn salad into a filling meal.  This recipe is flexible.  It's so simple you can feel free to add some other ingredient that sounds good!  Also, I made it for two people but did end up eating the whole thing myself. :)


Simple Lentil & Sweet Potato Salad

Serves 1-2


1 c cooked green lentils, cooled

4 c spinach

2 T diced red onion

1 cooked sweet potato, cooled and cut into cubes

1/2 c walnuts

3 T olive oil

1 T balsamic vinegar

juice of 1/2 lemon

salt and pepper to taste

plain yogurt to drizzle on top (optional)


  1. Place lentils, spinach, red onion, sweet potato, and walnuts in a large bowl and toss to combine.
  2. Drizzle olive oil, balsamic vinegar, lemon juice, and salt and pepper on top and toss so that the liquids are coating the other ingredients equally.
  3. Drizzle plain yogurt on top of each portion, if desired.

Lentil & Sweet Potato Salad, Lake Superior Kitchen, Healthy Salad recipe, vegetarian