Empty My Fridge
Healthy Kale Lentil Salad Recipe
Ingredients
- Green lentil¾ cups
- Sweet potato1
- Kale4 cups
- Red onion½
- Feta cheese¾ cups
- Almond½ cups
- Cranberry · dried⅓ cups
- Extra virgin olive oil¼ cups
- Lemon3 tbsp
- Dijon mustard1 tsp
- Maple syrup1 tbsp
- Salt½ tsp
- Black pepper · ground¼ tsp
Instructions
- Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with a light seasoning of salt and pepper and 1–2 tablespoons of olive oil.
- Spread in one layer on a baking sheet and roast for 20–25 minutes, stirring once halfway, until tender and lightly caramelised. Let cool completely.
- Rinse the lentils, put them in a pan with 2 cups (480 ml) water, bring to a boil, then simmer on low for 20–25 minutes until tender but still holding their shape. Drain and cool completely.
- Whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt and pepper for the dressing.
- Put the kale, stems removed and chopped, in a large bowl. Add half the dressing and a small pinch of salt, and massage for 1–2 minutes until softened and darker green.
- Add the cooled lentils, sweet potato, red onion, toasted nuts, cranberries if using, and feta. Pour over the remaining dressing and toss gently.
Summarized from The Cooking Foodie's video. Watch it for the details.
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OnionCheeseLemonRed onionAlmondFeta cheeseSweet potatoLentil
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