Cook the lentils in the chicken broth. Stop the cooking just before done so they stay firm in the salad. Chill.
Cut the sweet potatoes in even 1/2” pieces and rub with coconut oil, then place on a cookie sheet in a single layer and bake at 350 degrees for about 40 minutes. Cool before tossing with the salad.
Place all the dressing ingredients in a 2-quart bowl, stir, then add the spinach, celery, sweet potatoes, and lentils. Stir and serve with cheese and nuts sprinkled on top.