Warm Winter Sweet Potato Salad
with Beluga Lentils & Cider Vinaigrette
Beluga lentils, a favorite legume among chefs, get their name from their resemblance to the elegant caviar when raw. They’re shiny, black, and smaller than most varieties of lentils, but are still a great source of fiber and protein. Belugas are perfect for salads like this one because they stay intact when cooked, unlike most other lentils that fall apart in boiling water.
- 1 Large Sweet Potato
- 2 Stalks Celery
- 1 Clove Garlic
- 1 Small Red Onion
- About ¼ Cup Walnuts
- ½ Cup Beluga Lentils
- 2 Tablespoons Cider Vinegar
- 1 Tablespoon Honey
- 2 Teaspoons Dijon Mustard
- 2 Tablespoons Currants
- 1 Bunch Microgreens
Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Peel the sweet potato, then slice it crosswise into thin discs. Cut the slices into thin matchsticks. Thinly slice the celery on the bias. Peel and very finely chop the garlic, then, using the side of a knife, mash it into a paste. Cut the onion in half through the root end, and very thinly slice it. Roughly chop the walnuts.
Cook the sweet potato:
When the water comes to a boil, add the sweet potato matchsticks. Boil for about 3 to 5 minutes or until tender but still a little firm. With a tongs or a slotted spoon, transfer the sweet potato to a bowl.
Cook the lentils:
Make sure the same pot of water is still boiling. Add the lentils and cook for 15 to 20 minutes or until tender, but not falling apart. Drain and set aside.
Make the dressing:
In a small bowl, combine the garlic, vinegar, honey, and Dijon mustard. Slowly whisk in some olive oil, until the mixture comes together and is the consistency of a vinaigrette. Season with salt and pepper to taste.
Finish the salad and plate your dish:
In a large bowl, combine the sweet potato, celery, onion, walnuts, lentils, and currants. Add the vinaigrette and toss until everything is well coated. Divide the salad between two plates and top each with half the microgreens. Enjoy!