Sweet Potato Lentil Salad with Kohlrabi & Tahini Dressing (Oil-Free)

This vegan sweet potato lentil salad with roasted kohlrabi, pear, and creamy tahini dressing is a true fall favorite — colorful, nourishing, and packed with flavor. It’s completely oil-free, loaded with nutrients, and works beautifully as a light lunch or a hearty side dish.

vegan sweet potato lentil salad with pears

If the word “salad” makes you think of limp lettuce and not much else, this recipe will change your mind. This roasted vegetable lentil salad is anything but boring — crunchy, creamy, sweet, and savory all at once.

Roasted sweet potatoes and kohlrabi bring depth and texture, while Beluga lentils add protein and a slightly nutty bite. Pear, pomegranate seeds, and toasted almonds finish it off with sweet, juicy crunch.

And the creamy tahini dressing? Absolute magic. It ties everything together and makes the salad deeply satisfying — without a drop of oil.

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Why You'll Love This Recipe
Ingredient Notes
Step-By-Step Instructions
Meal Prep Tip!
Tips & Variations
FAQ
More Salad Recipes
Recipe
Comments

Why You'll Love This Recipe

Completely oil-free & WFPB: Tahini provides healthy fats and natural creaminess.
Big flavor & texture: Sweet, nutty, savory, and fresh in one bowl.
Meal-prep friendly: Store components separately for 3–4 days.
Protein-rich & nourishing: A balanced meal of complex carbs, plant protein, vitamins, minerals, antioxidants, and healthy fats.
Delicious warm or cold: Perfect for lunchboxes or cozy dinners.

Ingredient Notes

Sweet Potatoes – You’ll need two. When buying, look for firm potatoes without dark spots or soft bruises. If you prefer, you can swap them for pumpkin or butternut squash.
Kohlrabi or Turnip – Choose the largest bulb you can find (or two smaller ones). If you’re not a fan of kohlrabi, roasted beets work beautifully as an alternative.
Spices – Besides the classics (salt and black pepper), you’ll also need sweet paprika for warmth and depth.
Aquafaba – The liquid from canned chickpeas or white beans works wonderfully for roasting, as it helps the spices stick to the vegetables. You can substitute water or oil if you prefer.
Tahini – Use light tahini (sesame paste) for a mild, slightly nutty flavor.
Lemon – The juice adds brightness and freshness to the dressing.
Maple Syrup – Just a small splash gives the tahini dressing a subtle sweetness. You can use any liquid sweetener instead.
Lamb’s Lettuce (Mâche) – Its mild, slightly nutty flavor pairs perfectly with the other ingredients. Wash thoroughly and spin dry well.
Beluga Lentils – In my opinion, the star of the salad: delicately nutty, aromatic, and pleasantly firm when cooked. Brown or green lentils also work.
Pear – Adds a sweet contrast. Choose one that’s ripe but still firm enough to slice.
Sliced Almonds & Pomegranate Seeds – The finishing touch! Lightly toast the almonds for extra crunch and a deeper roasted flavor.

See recipe card for quantities.

Step-By-Step Instructions

This sweet potato lentil salad does involve a few steps, but the overall preparation is simple — and the effort is absolutely worth it.

Step 1: Cut sweet potatoes and kohlrabi into bite-sized cubes. In a large bowl, mix aquafaba with paprika, salt, and pepper. Toss with the vegetables until evenly coated.

Step 2: Spread onto a baking sheet and roast for ca. 35 minutes, until golden and tender.

Step 3: While the vegetables roast, cook the Beluga lentils in lightly salted water according to package instructions (about 25 minutes). Drain and let cool slightly.

Step 4: Slice the pear just before assembling. Remove pomegranate seeds if using a whole fruit.

Step 5: In a small bowl, whisk together tahini, lemon juice, maple syrup, salt, and garlic (if using). Gradually add cold water until smooth and creamy but still pourable.

Step 6: Toast sliced almonds in a dry skillet over medium heat until lightly golden. Wash and dry the lettuce thoroughly.

Time to assemble! In a large bowl, combine lettuce, lentils, roasted vegetables, pear slices, almonds, and pomegranate seeds. Drizzle with tahini dressing and gently toss. Enjoy slightly warm or chilled with a slice of homemade bread.

Meal Prep Tip!

Store components separately in airtight containers in the refrigerator for up to 4 days. Reheat roasted vegetables if desired and slice the pear fresh before serving.

If the dressing thickens in the fridge, simply whisk in a splash of water until creamy again.

mache salad with roasted vegetable and pears

Tips & Variations

Tahini: Use a light tahini made from hulled sesame seeds — it has a milder, less bitter flavor. You can also substitute cashew butter or almond butter, but consider reducing the maple syrup slightly, as both are naturally sweeter.
Pomegranate Seeds: If removing the seeds feels like too much work, simply buy pre-packaged pomegranate arils from the refrigerated section. Dried cranberries are a delicious alternative as well.
Nuts & Seeds: Instead of sliced almonds, you can use walnuts — or, for a nut-free version, pumpkin seeds. Lightly toasting them enhances their flavor and adds extra crunch.
Lentils: Beluga lentils hold their shape nicely and stay pleasantly firm, but brown or green lentils work too. Red lentils are not ideal here, as they become too soft. If you’re short on time, canned lentils are perfectly fine.
Vegetables: Not a fan of kohlrabi and sweet potato? Swap them for roasted beets, parsnips, or pumpkin. You can also roast a larger batch of mixed vegetables and use leftovers in other dishes.
Fruit: Pears can easily be replaced with apples — both bring a fruity, autumnal sweetness. Choose a variety that isn’t too tart.

FAQ

How should I store the salad?

It’s best to store the individual components separately in the refrigerator. That way, you can briefly reheat (air-fry) the roasted vegetables before serving and assemble the salad fresh. If the salad is already mixed, try to eat the leftovers as soon as possible — ideally the next day.

What if I don’t have aquafaba?

No problem at all. Simply use a little water or oil instead.

My tahini dressing has thickened overnight. What can I do?

Don’t worry — that’s completely normal! Just add a splash of water and stir briefly until the dressing becomes smooth and creamy again.

More Salad Recipes

If you like this sweet potato lentil salad you will probably also like these vegan salad recipes:

I hope you’ll give this vegan, oil-free Sweet Potato Lentil Salad recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.

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