- 1 lbs cubed sweet potato (2 large potatoes should do the trick)
- 1 red onion, wedged
- 1 cup of brown or green lentils (you can use canned or cooked)
- 2 1/2 oz of Feta Cheese
- 1/2 cup of Chopped Walnuts
- 3 Tbsp of olive oil
- 1 clove of garlic
- 1 Tbsp of lemon juice
- 1\2 tsp of Oregano
- Salt & Pepper to taste
- 2 cups of Baby Spinach
Once you will have cut your potatoes and onion, gently toss them in olive oil and layer them on a baking sheet. Bake them for 25 minutes in a 450 F oven, making sure you toss them halfway.
In a jar, mix your olive oil, lemon juice, garlic, oregano, salt & pepper. Shake well and set aside.
Once your potatoes & onions are ready, put them into a large mixing bowl along with the lentils, the chopped nuts & feta cheese. If you intend to serve this salad to a large group, you may go ahead and add your 2 cups of baby spinach. However, if you wish to prepare for lunches, I recommend not to add the spinach as they will become limp & soggy which is not very appetizing to eat. Simply add the potato lentil mixture on top of spinach for the lunches.
Add the dressing and toss gently to coat. A filling meal that is quick & easy to do.
Now that first video was an experience! It’s a good thing my Husband has knowledge in photography and lighting… otherwise, I would have never been able to produce this video today.
Go like the YouTube page, give it a thumbs up!
