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lentil salad with granola

Lentil Salad with Sweet Potato, Granola & Honey Vinaigrette

This recipe features crunchy delicious honey granola in my favourite lentil salad with sweet potatoes! Yum!
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 people
Calories 350kcal
Author Abbey Sharp



  • 1 tbsp olive oil
  • 1 sweet potato peeled and diced into 1/4” cubes
  • 1 pear diced into 1/4” cubes
  • 1 tbsp honey
  • 5 oz baby spinach leaves
  • 1 cup canned lentils drained and rinsed
  • 1/4 cup dried cherries
  • 2 tbsp chevre crumbled
  • 1/3 cup Dorset Cereals Honey Granola



  • Preheat the olive oil in a large nonstick skillet over medium high heat. Add in the sweet potato and cook until lightly caramelized on all sides, about 3 minutes. Add 2 tablespoons of water, cover the pan and cook for an additional 3 minutes.
  • Let the water evaporate, then add in the pear and honey and cook uncovered until the honey coats the potato and the pear, and both yield a golden brown colour on all sides. Set aside to cool.
  • In a bowl or a platter, lay down the spinach leaves, top with the lentils, pear, sweet potatoes, cherries, chevre and Dorset Cereals Honey Granola.
  • In a jar or bowl, mix together the honey, vinegar, oil, mustard and season with salt and pepper, to taste. Serve the salad at room temperature and the dressing alongside the salad.


Calories: 350kcal