Sweet Potato Lentil Salad

Ingredients

2 lbs. sweet potatoes

canola oil

kosher salt

pepper

¼ c. dry, french lentils, prepared

½ red pepper, cut into small chunks

1 large handful of baby spinach

2 ribs of celery, sliced

⅓ c. Craisins

Dressing:

2 T. red wine vinegar

2 T. canola oil

½ tsp cumin

½ tsp paprika

½ tsp salt

Place ingredients in a jar and shake well.

Preparation

Prepare sweet potatoes. Preheat oven to 400 degrees. Peel and chop the potatoes into 1-inch chunks. Spread out on a sheet pan and coat the sweet potatoes with about 1-2 T. oil. Sprinkle with kosher salt and pepper. Bake about 18-20 min or until soft (not mushy). After baking, allow to cool 5 min and add them to a large bowl. Add the lentils, red pepper, spinach (I cut mine up, a little, with scissors), celery and Craisins. Add dressing to taste.

(You may only need about half the dressing)

Enjoy!

Makes 8 servings.