Inspired by Aroma Espresso Bar, this is the BEST Arugula Salad – it features lentils, sweet potatoes, and lemon-olive oil dressing. You can meal prep it, too!
STEP 1 Preheat oven to 450 F. Meanwhile peel and diced sweet potatoes into bite-sized pieces (about 1/2 inch thick), then add to a parchment-lined baking sheet. Toss sweet potatoes with olive oil and season generously with salt and pepper. Bake for 30 minutes, tossing once halfway through.
STEP 2 While sweet potatoes are baking, cook the lentils. First, rinse them in a fine mesh sieve until the water runs clear, then cook them in a large pot of salted boiling water for 20 minutes until tender but not mushy. Drain lentils and rinse well under cold water. –
STEP 3 While lentils and sweet potatoes are cooking, mix together olive oil, lemon juice and salt & pepper in a medium-sized bowl to make the dressing, then set aside. Finally, slice the red onion and crumble the goat cheese.
STEP 4 When lentils and sweet potatoes are cooked, you can now start assembling your salads! Divide lentils evenly among the bottom of four (1L) mason jars, then divide dressing among the four jars. Add in sweet potatoes overtop, followed by goat cheese and red onion. Finish with arugula. Salad jars will last in the fridge up to 5 days.
ENJOY! If you want to serve the salad right away and not store for meal prep, you can simply toss all ingredients together in a large bowl and then serve from there. Enjoy!