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Brown Butter Lentil and Sweet Potato Salad
Ingredients
  • FOR THE SALAD
  • 1 pound sweet potatoes, (butternut squash or carrots, beets or red bell peppers) peeled and cut into ¾-inch pieces (about 4 cups)
  • 2 tablespoons olive oil
  • Kosher salt & black pepper
  • 1 cup French green lentils or black lentils, rinsed
  • ½ cup chopped fresh parsley leaves and tender stems
  • ½ cup crumbled Feta cheese (optional)
  •  
  • subheading: FOR THE BROWN BUTTER VINAIGRETTE:
  • 1 tablespoon minced fresh sage leaves
  • 4 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon maple syrup
  • Kosher salt & black pepper
Note: Ingredients may have been altered from the original.
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