A plate of vegan roasted sweet potato, lentil and rocket salad with toasted pecans and pomegranate molasses dressing

Roasted Sweet Potato, Lentil and Rocket Salad

Roasted sweet potato, lentil and rocket salad – this hearty salad is filled with Ras el Hanout spiced roasted sweet potato and carrot, puy lentils, rocket and toasted pecans.
Course Main Course, Salad, Side Dish
Cuisine vegan
Keyword salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Domestic Gothess



  • 2 medium/large sweet potatoes
  • 2 large carrots
  • 1 Tbsp olive oil
  • 2 heaped tsp Ras el Hanout
  • 250 g (9oz) cooked puy lentils
  • 60 g (2oz) rocket arugula
  • 70 g (2.5oz) pecans


  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp pomegranate molasses
  • juice of 1/2 lemon
  • generous pinch salt


  1. Preheat the oven to 220°C/425°F/gas mark 7. Peel the sweet potatoes and chop into dice. Peel and slice the carrots.
  2. Toss the sweet potatoes and carrots with the olive oil and Ras el Hanout then spread them out in a baking tray and roast for about 30 minutes, turning them halfway through, until they are tender and lightly browned.
  3. Meanwhile, make the dressing. Whisk together all of the ingredients until well combined.
  4. Toast the pecans in a skillet until they smell nutty.
  5. Heat the lentils according to the instructions on the packet.
  6. Tip the rocket into a salad bowl and scatter over the lentils and roasted vegetables followed by the pecans. Drizzle over the dressing and serve with your favourite barbecue foods and an Appletiser.