A warm and filling salad that is ideal for the fall and winter is one made with sweet potato noodles, cabbage, and lentils. Because of the sautéed onions, Swiss chard, and Dijon vinaigrette, it is colorful, nutrient-dense, and bursting with taste. It's finished with fresh herbs and roasted pine nuts.
Sweet Potato Noodles Salad
I am absolutely in love with my spiralizer and all the creative ways I can use it to make veggie-based dishes. Today, I want to share with you a delicious vegan and vegetarian sweet potato noodle salad that will satisfy your taste buds and your hunger cravings. This sweet potato noodle salad is chock-full of veggies, including sautéed onions, Swiss chard, and red cabbage. When onions are caramelized, they add an incredible depth of flavor to any dish.
And as for Swiss chard, well, I'm a huge fan of leafy greens, and I always try to add as many as possible to my meals. But we are not stopping there! We are also adding green lentils to the salad for an extra boost of heartiness and protein. Just half a cup of cooked lentils provides an impressive 12 grams of protein. So, if you are looking for a meatless Monday salad recipe, this sweet potato noodles salad is a great option!
To complete the salad, we are adding a variety of chopped herbs such as parsley and cilantro and topping it off with some toasted pine nuts for a satisfying crunch. And let's not forget the pièce de résistance - the Dijon vinaigrette! Drizzle this tangy and flavorful dressing on top, give everything a good toss, and you will have a hearty, nourishing, filling, warming, and delicious salad that ticks all the boxes.
Overall, this sweet potato noodles salad is a perfect combination of different textures, flavors, and nutrients. It's also super easy to make and can be prepared in advance, making it a great option for meal prep. Give it a try, and I promise you won't regret it!
How to Freeze Sweet Potato Noodles Salad:
- Allow the sweet potato noodles salad to cool completely before freezing.
- Transfer the salad to an airtight container or freezer-safe bag.
- Label the container with the name and date.
- Place the container in the freezer for up to 3 months.
How to Refrigerate Sweet Potato Noodles Salad:
Store the sweet potato noodles salad in an airtight container in the refrigerator. The salad will last for up to 3-4 days in the refrigerator.
How to Reheat Sweet Potato Noodles Salad:
Take the salad made with sweet potato noodles out of the freezer or fridge.
- If the salad is frozen, let it defrost overnight in the fridge.
- The salad may be reheated thoroughly in a pan over medium heat or in the microwave for one to two minutes.
- Before serving, toss the salad to evenly spread the flavors and dressing.
FAQ’s
How long does this salad stay fresh in the fridge?
If the salad is kept in an airtight container, it can keep for up to 3–4 days in the refrigerator.
Can I use another protein in place of the lentils?
Yes, you may use tofu, black beans, or chickpeas in place of the lentils.
Is it possible to create the Dijon vinaigrette in advance?
The vinaigrette may be prepared in advance and kept in the fridge for up to a week. Be careful to thoroughly shake or mix it before using, though.
Conclusion
A salad made with sweet potato noodles is a tasty and healthful way to eat a variety of veggies and plant-based protein. It's a fantastic alternative for meatless Mondays or any day you want to eat something filling and healthy. This salad may be frozen, chilled, and then reheated for consumption whenever is most convenient for you.
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SWEET POTATO NOODLES SALAD WITH CABBAGE AND LENTILS
Ingredients
- ½ cup green lentils
- 4 cups water
- 1 bay leaf
- 1 piece kombu seaweed, approx 4 inches long
- 1 sweet potato, spiralized
- 2 tablespoon olive oil
- ½ yellow onion, sliced
- 4 leaves Swiss chard, sliced
- 2 cups sliced red cabbage
- ⅓ cup pine nuts, toasted
- 1 bunch parsley or cilantro
- 1 recipe Dijon Vinaigrette
Instructions
- Add the lentils to a fine mesh sieve. Examine and remove any bad ones and rinse under the faucet.
- Place the lentils in a small pot along with the water, bay leaf and kombu. The water should cover the lentils by about 2 inches. Bring the lentils to a boil, then immediately reduce the heat to low, cover the pot and cook for 20 minutes. The water should be a very gentle simmer with very few bubbles.
- After the lentils have cooked for about 5 minutes, add the olive oil and onion to a very large pan and heat on medium. Sauté the onions for 2-3 minutes or until translucent. You can sauté them until they've fully caramelized as well.
- Add the sliced Swiss chard to the pan and sauté for a minute. Then add the spiralized sweet potato and sauté for 3 minutes, using tongs to turn them. Lastly, add the sliced red cabbage to the pan and cook for one more minute, while tossing and stirring. Then transfer the salad to a large serving bowl.
- At this point, the lentils should be nearly done. Drain and rinse them and add to the salad.
- Top the salad with the toasted pine nuts, fresh herbs and Dijon vinaigrette. Toss everything together and serve warm.
LISA'S TIPS
- Spiralized sweet potato noodles can be very long. Use kitchen scissors to trim them before cooking, making them easier to eat.
- Adding kombu seaweed to the lentils while cooking not only adds a great umami flavor, but it helps digestibility by reducing phytic acid in the lentils.
- For more vegetables you can spiralize, make sure to watch my Spiralizer Beginner’s Guide video. And this is the spiralizer I’ve used for years.
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