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High-protein fall salad featuring black lentils, apple, roasted sweet potatoes, and halloumi cheese for a cozy meal.

Fall Lentil Salad with Apple, Sweet Potato & Crispy Halloumi

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This fall lentil salad is hearty, protein-packed, and full of cozy autumn flavors. Black lentils are tossed with roasted sweet potato, juicy apple, finely chopped kale, and crispy halloumi then finished with a tangy apple cider vinaigrette and drizzle of hot honey.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings : 4 servings

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Ingredients

For the salad
  • 1½ cup dried black lentils, or 4 cups canned black lentils, drained and rinsed
  • 3 cups bone broth, can also be substituted with water or stock
  • 2 medium sweet potatoes, peeled and diced
  • 2 crisp apples, diced
  • 4 cup kale or spinach, finely chopped
  • 8 oz halloumi, cut into small cubes (or 8 oz extra-firm tofu, pressed and cubed)
  • 2 tsp olive oil
  • 1 tsp ground coriander, (optional)
  • 1 tsp ground cumin, (optional)
  • 1 tsp smoked paprika, (optional)
  • drizzle of hot honey, (optional)
For the apple cider vinaigrette
  • 6 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp dijon mustard
  • 2 tsp maple syrup or honey
  • large pinch of salt
Start Cooking

Instructions
 

  1. Cook the lentils (if using dried)
    Rinse 1 ½ cups dried black lentils under cold water. Add to a pot with 3 cups bone broth and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 20 to 25 minutes, until tender but not mushy. Drain any excess broth and let cool.
    Close-up of black lentils mixed with diced apple, roasted sweet potato, and greens for an autumn lentil and apple salad.
  2. Roast the sweet potatoes
    Preheat oven to 400°F (200°C). Toss 2 diced sweet potatoes with 2 teaspoons olive oil, 1 teaspoon ground corriander, 1 teaspoon smoked paprika, and 1 teaspoon cumin, plus salt. Spread on a baking sheet and roast for 20 to 25 minutes, until golden and tender. Let cool slightly.
    Diced sweet potatoes roasted with olive oil, smoked paprika, cumin, and coriander for a cozy fall lentil salad.
  3. Make the dressing
    In a small bowl or jar, whisk together 6 tablespoons apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, and 2 teaspoons maple syrup or honey until smooth and emulsified. Salt to taste.
    Homemade apple cider vinaigrette with Dijon mustard and maple syrup for drizzling over a fall lentil salad.
  4. Cook the halloumi
    Heat a nonstick skillet over medium heat. Add the cubed halloumi and pan-fry until golden and crispy. First, it will release some liquid, then once that cooks off, it will start to get crispy and golden brown.
    (Dairy-free option: Pat the tofu cubes dry, then toss with a drizzle of olive oil and salt. Pan-fry in a nonstick skillet over medium-high heat for 3 to 4 minutes per side, until crisp and golden.)
    Golden fried halloumi cubes in a skillet, ready to be added to a high-protein fall lentil salad.
  5. Assemble the salad
    In a large bowl, combine the cooked and cooled lentils, roasted sweet potatoes, 2 diced apples, 4 cups chopped kale or spinach and the halloumi (or tofu). Drizzle with the vinaigrette, and toss gently to coat.
    Healthy autumn lentil salad recipe made with roasted sweet potatoes, apple, kale, and golden halloumi cheese.
  6. Serve
    Divide into four bowls and enjoy warm or cold with an optional drizzle of hot honey. For meal prep, portion into containers and store the dressing separately until ready to eat.
    High-protein fall lentil salad with crispy halloumi, kale, sweet potato, and apple served in a white bowl.

Nutrition

Calories: 590kcalCarbohydrates: 83gProtein: 32gFat: 15gCholesterol: 30mgSodium: 640mgPotassium: 1050mgFiber: 16gSugar: 19g

Notes

  • Store the salad in an airtight container in the fridge for up to 4 days.
  • Keep the dressing separate and add just before serving for the best texture.