Kale Lentil Salad

De The Cooking Foodie · 40 min

Ingredientes

Preparación

1. 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 until evenly coated.
2. Spread the sweet potato in a single layer on a baking sheet and roast for 20–25 minutes, stirring once halfway, until tender and lightly caramelized. Let cool completely.
3. Rinse the lentils under cold water. Put them in a saucepan with 2 cups (4800 ml) of water, bring to a boil, then reduce to low and simmer for 20–25 minutes, until tender but still holding their shape with a slight bite.
4. Drain any excess water from the lentils and let them cool completely.
5. Whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt and pepper until well combined.
6. Remove the tough stems from the kale and roughly chop or tear the leaves. Place in a large bowl, pour over half the dressing, add a small pinch of salt, and massage for 1–2 minutes until softened and darker green.
7. Add the cooled lentils, roasted sweet potato, red onion, toasted nuts, dried cranberries (if using) and feta to the kale. Pour over the remaining dressing and toss gently until evenly coated.
8. Serve immediately, or refrigerate for 15–30 minutes so the flavors can meld.

Resumido del vídeo de The Cooking Foodie. Míralo para los detalles.

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