Maple Roasted Sweet Potato, Apple & Lentil Salad

Well well well, what have we here? A SAVOURY recipe? Yes I know, this makes a change 🙂 I wanted to share one of my favourite autumnal warm salad recipes that’s easy to make, colourful and bursting with flavour. Working in [paid] collaboration with Maple From Cananda UK, which represents maple syrup producers from Canada (including 11,300 from Quebec), the challenge was to create a dish as part of their #HomemadeMaple campaign.

At a time when we’re all eating more at home and making the most of cosy lunches and dinners as the weather gets colder, showcasing how pure Canadian maple syrup can be added to dishes for a touch of sweetness. In this recipe, I’ve roasted seasonal sweet potato chunks and apple slices in the wonderful aromas of maple and partnered them with a fresh, bold and vibrant warm salad packed full of goodness and flavour. Finished off with a maple, tahini and lemon dressing, this recipe is ideal for a light lunch or dinner – serve with arm crusty bread if you wish, or crumbled feta or grilled halloumi for even more of a flavour and protein hit!


  • 1 tablespoon oil
  • 1 tablespoon Pure Maple very Dark Maple Syrup
  • 1 large sweet potato, cut into small chunks
  • 1 large apple, thinly sliced
  • 1 x bag spinach
  • 1 x can green or brown lentils, drained
  • 50g pomegranate seeds
  • 30g walnut pieces
  • Fresh parsley leaves, chopped

For the dressing – 

  • 2 tablespoons coconut yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons Pure Maple Vinegar
  • 1 tablespoon tahini
  • Pinch of nutmeg
  • Pinch of black pepper

Get making!

  1. Preheat the oven to 200C and drizzle the oil in a roasting tin. Throw in the sweet potato chunks and mix well to coat. Roast for 20 minutes then add in the apple slices and continue roasting for a further 10 minutes.
  2. Between two bowls divide the spinach leaves, lentils, pomegranate seeds and walnut pieces, then spoon over the warm sweet potato chunks and apple slices.
  3. Whisk together the dressing ingredients and drizzle over then scatter over chopped parsley leaves – then enjoy!