Warm Winter Sweet Potato Salad with Beluga Lentils & Cider Vinaigrette

Warm Winter Sweet Potato Salad

with Beluga Lentils & Cider Vinaigrette

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

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.

Get Cooking
fresh
ingredients
Warm Winter Sweet Potato Salad with Beluga Lentils & Cider Vinaigrette
Title
  • 1 Large Sweet Potato
  • 2 stalks Celery
  • 1 clove Garlic
  • 1 Small Red Onion
  • 3 Tbsps Walnuts
  • ½ cup Beluga Lentils
  • 2 Tbsps Cider Vinegar
  • 1 Tbsp Honey
  • 2 tsps Dijon Mustard
  • 2 Tbsps Currants
  • 1 bunch Microgreens
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Roughly chop the walnuts. Thinly slice the celery on an angle. Peel and mince the garlic. Peel the sweet potato and cut into thin rounds, then matchsticks. Peel and thinly slice the onion.
Cook the sweet potato:
2 Cook the sweet potato:
Once the water is boiling, add the sweet potato. Cook for 4 to 5 minutes, or until tender but still slightly firm. Using tongs or a slotted spoon, transfer the cooked sweet potatoes to a bowl.
Cook the lentils:
3 Cook the lentils:
Using the same pot of boiling water, add the lentils and cook for 15 to 20 minutes, or until tender, but not falling apart. Drain thoroughly and set aside.
Toast the walnuts:
4 Toast the walnuts:
While the lentils cook, add the chopped walnuts to a dry pan. Heat the pan on medium-high for 2 to 3 minutes, or until fragrant, stirring occasionally. Transfer the toasted walnuts to a small bowl.
Make the cider vinaigrette:
5 Make the cider vinaigrette:
While the lentils finish cooking, in a small bowl, combine the garlic, cider vinegar, honey and Dijon mustard. Season with salt and pepper to taste, then slowly whisk in 2 tablespoons olive oil until thoroughly combined.
Dress the salad:
6 Dress the salad:
In a large bowl, combine the sweet potato, celery, onion, walnuts, lentils and currants. Add some of the cider vinaigrette (you may have extra vinaigrette) and toss to coat. Divide the salad between 2 plates and garnish with the microgreens. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Warm Winter Sweet Potato Salad

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Roughly chop the walnuts. Thinly slice the celery on an angle. Peel and mince the garlic. Peel the sweet potato and cut into thin rounds, then matchsticks. Peel and thinly slice the onion.
2 Cook the sweet potato:
Once the water is boiling, add the sweet potato. Cook for 4 to 5 minutes, or until tender but still slightly firm. Using tongs or a slotted spoon, transfer the cooked sweet potatoes to a bowl.
Cook the sweet potato:
Cook the lentils:
3 Cook the lentils:
Using the same pot of boiling water, add the lentils and cook for 15 to 20 minutes, or until tender, but not falling apart. Drain thoroughly and set aside.
4 Toast the walnuts:
While the lentils cook, add the chopped walnuts to a dry pan. Heat the pan on medium-high for 2 to 3 minutes, or until fragrant, stirring occasionally. Transfer the toasted walnuts to a small bowl.
Toast the walnuts:
Make the cider vinaigrette:
5 Make the cider vinaigrette:
While the lentils finish cooking, in a small bowl, combine the garlic, cider vinegar, honey and Dijon mustard. Season with salt and pepper to taste, then slowly whisk in 2 tablespoons olive oil until thoroughly combined.
6 Dress the salad:
In a large bowl, combine the sweet potato, celery, onion, walnuts, lentils and currants. Add some of the cider vinaigrette (you may have extra vinaigrette) and toss to coat. Divide the salad between 2 plates and garnish with the microgreens. Enjoy!
Dress the salad: