Warm Winter Sweet Potato Salad

A delicious recipe using micro greens with beluga lentils and cider vinaigrette.


  • 1 Large Sweet potato (julienned)
  • 2 Stalks of Celery
  • 1 Clove Garlic
  • 1 Small Red Onion
  • 3 tbs Walnuts (roughly chopped)
  • 1/2 cup Beluga Lentils
  • 2 tbs. Cider Vinegar
  • 1 tbs Honey
  • 2 tbs Dijon Mustard
  • 2 tbs Currants
  • 1 cup Rocket Farms Micro Kale Micro Greens


  1. Heat a medium pot of salted water to boiling on high.
  2. Once the water i boiling, add the sweet potato. Cook for 4-5 minutes or until tender but still slightly firm.
  3. Using tongs or a slotted spoon, transfer the cooked sweet potatoes to a bowl. Using the same pot of boiling after, add the lentils and cook for 15-20 min.
  4. Drain thoroughly and set aside.
  5. While the lentils cook, add the chopped walnuts to a dry pan. Heat the pan on medium-high for 2-3 minutes, or until fragrant, stirring occasionally. Transfer the toasted walnuts to a small bowl.
  6. In a small bowl, combine the garlic, cider vinegar, honey and Dijon mustard.
  7. Season with salad and pepper to taste, then slowly whist in 2 tbs olive oil until thoroughly combines.
  8. Finally, in a large bowl, combine the sweet potato, celery, onion, walnuts, lentils and currants. Add some of the cider vinaigrette (you may have extra vinaigrette and toss to coat. Divide the salad between 2 plates and garnish with Rocket Farms Micro Greens!