Sweet Potato Salad with Lentils and Fried Egg

  • Author: Erin Alderson
  • Yield: 2 servings 1x



Sweet Potatoes

2 cups 1/2" peeled and cubed sweet potatoes

2 teaspoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper


3 cups packed baby arugula

1/2 cup cooked Kamut (or quinoa)

1/2 cup cooked black lentils

1/4 cup pepitas

1/4 cup feta

2 fried eggs


3 tablespoons olive oil

1 apple cider vinegar

1 teaspoon brown mustard

Pinch of salt


  1. Preheat oven to 400˚. Toss sweet potatoes with olive oil, salt, and pepper. Spread in a single layer on a sheet tray covered with parchment paper. Roast sweet potatoes until tender and starting to brown, 25 to 30 minutes. Let cool slightly before adding to salad.
  2. When ready to assemble the salad, combine the arugula with the kamut, lentils, pepitas, and feta in a bowl.
  3. In a small bowl, whisk together the olive oil, vinegar, mustard, and salt. Add sweet potatoes the arugula mixture, pour dressing over and toss until everything is well combined and coated.
  4. Divide salad onto two plates and top with a fried egg.