Serves
6
INGREDIENTS
- 1 large sweet potato peeled nad diced
- 2 tsp (10 mL) canola oil
- 1/4 tsp iodized salt
- 1/4 tsp pepper
- 1 can (540mL) lentils drained and rinsed
- 1 cup (250mL) cooked edamame
- 1/2 cup chopped red onion
- 1/3 cup dried cranberries
- 1/4 cup chopped fresh coriander
Dressing
- 1/4 cup (50 mL) canola oil
- 2 tbsp (30 mL) red wine vinegar
- 1 tbsp (15 mL) maple syrup
- 1/2 tsp (2 mL) cumin
- 1/2 tsp (2 mL) coriander
- 1/2 tsp (2 mL) curry powder
- 1/4 tsp iodized salt
- 1/4 tsp pepper
METHOD
- Place diced sweet potato in bowl and toss with 2 tsp (10 mL) canola oil and ¼ tsp (1 mL) each salt and pepper.
- Spread evenly on non-stick baking pan and roast at 400° (200°C) for 20 to 25 minutes, stirring occasionally, until browned and tender. Cool slightly.
- In large bowl, combine lentils, roasted sweet potato, edamame, red onion and cranberries.
- In small bowl, combine dressing ingredients and add to salad mixture; toss to coat.
- Add chopped coriander and toss.
- Chill at least 1 hour to blend flavours and serve.
Recipe by Rosemarie Superville, PHEc
