Creating the Brown Butter Lentil and Sweet Potato Salad can be simple if you follow these clear steps:

1. Preheat Oven: Start by preheating your oven to 400°F (200°C).
2. Prepare Sweet Potatoes: In a bowl, toss diced sweet potatoes with olive oil, salt, pepper, garlic powder, and smoked paprika.
3. Roast Sweet Potatoes: Spread the sweet potatoes on a baking sheet and roast in the preheated oven for 25-30 minutes, until tender and slightly caramelized.
4. Cook Lentils: While sweet potatoes roast, rinse lentils under cold water. In a pot, combine lentils and vegetable broth. Bring to a boil, lower heat, and simmer for about 20-25 minutes until tender.
5. Brown Butter: In a small saucepan over medium heat, melt the unsalted butter. Continue cooking until it turns golden brown and starts to smell nutty, then remove from heat.
6. Combine Ingredients: In a large bowl, mix cooked lentils, roasted sweet potatoes, diced red onion, and spinach or arugula.
7. Add Brown Butter: Drizzle the brown butter over the salad and add fresh lemon juice. Toss to combine all ingredients evenly.
8. Serve with Toppings: If desired, top with walnuts and garnish with fresh parsley before serving.

By following these steps, you’ll create a visually stunning and delicious salad that is sure to impress.