Lentils with Sweet Potatoes & Grapes

Remember years ago I posted everything made with roasted grapes?  

Grapes are so easy in the winter......you can bake with them; pickle them and serve them with burrata; roast them with any root vegetable, and add them in salads, like here with some beluga lentils.

I used my mustard vinaigrette that I serve with my roasted cabbage, and this was a delicious, healthy lunch.

I used to be a freak for Puy lentils from the Auvergne region in France...they are green and quite special.     But since they are not easy to buy here (and so pricey online), I have been opting for domestic black beluga lentils. 

They hold up well in salads and are great in soups too.

You can use kale here instead of arugula, and any herb or nut you might like to throw in.

I served this mixed with some roasted chicken for a heartier dinner, the second night, and it was delicious.

Here is how I made it:

~2 sweet potatoes, cubed and roasted on a sheet pan with olive oil, kosher salt, pimenton (400F for 25 minutes)
~1 cup of Beluga black lentils (cooked 30 min., then cooled)
~1/4 chopped red onion
~1 cup of red seedless grapes, halved
~toasted almonds

Once the sweet potatoes and lentils have cooled, mix together with the other ingredients, except for the arugula and nuts.

Make my mustard vinaigrette and pour over salad.

Just before serving, add in the arugula and nuts, so it is nice and fresh, otherwise the greens and nuts will get too wilted with the dressing.

Season with sea salt & pepper to taste.

This salad is best served within an hour of making it, and at room temperature.