Tuesday, January 7, 2014

Warm Pistachio Mushroom, Cumin Roasted Sweet Potato and Lentil Salad

It is very cold here today. It is minus 41 degrees Celsius with the wind chill. When we get weather this cold I love roasting something in the oven. I had the sweet potatoes roasting in the oven while I prepared the rest of the salad.  It warmed me right up and made the house smell yummy!  This is a wonderful vegetarian warm salad that is perfect for a day like today.  Stay warm!


2 cups lentils, cooked or re-hydrated
2 handfuls of baby kale or spinach per person
Cumin Roasted Sweet Potatoes (recipe below)
Pistachio Mushrooms (recipe below)
Sweet Lemon Vinaigrette (recipe below)

Assembling The Salad

Place the kale or spinach on the bottom of a plate or bowl.

Add Cumin Roasted Sweet Potatoes, lentils and Pistachio Mushrooms.

Drizzle with Sweet Lemon Vinaigrette.

Cumin Roasted Sweet Potatoes


2 sweet potatoes, peeled and diced
1 teaspoon cumin 
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons honey


Preheat oven to 400 degrees Fahrenheit.  

Toss sweet potatoes with cumin, salt, pepper and honey.  

Place on parchment lined baking sheet and bake for 30 minutes or until sweet potatoes are soft and starting to brown.  Set aside to cool slightly.

Pistachio Mushrooms

(from a previous post)

I omitted the onions from this recipe for this salad


l pound mushrooms (any variety), quartered
1/3 cup pistachios (unsalted and shells removed), crushed with a mortar and pestle
1 clove garlic, diced
2 tablespoons butter
salt & pepper to taste


In a frying pan over medium high heat add butter.  Once melted add garlic and saute for 2 minutes. 

Add mushrooms and  saute for 5 minutes or until starting to brown.

Add pistachios and saute for another 1-2 minutes.

Sweet Lemon Vinaigrette


1 lemon, juiced
2 tablespoons olive oil
1 tablespoon honey
salt & pepper to taste


Combine all ingredients in a mason jar and shake until combined.

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