Tuscan Kale & Sweet Potato Salad

A nutrient-packed salad with roasted sweet potato, Tuscan kale, and beluga lentils, topped with a tangy maple mustard dressing. Perfect for a high-fiber, protein-rich meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 390 F (200 C). In a bowl, combine the sweet potato, Extra Virgin Olive Oil (EVOO), and paprika. Spread the mixture on a baking sheet and bake for 30 minutes. Once done, set aside to cool down.

Step 2

While the sweet potato is baking, prepare the dressing. In a small bowl, combine the wholegrain mustard, Extra Virgin Olive Oil (EVOO), lemon juice, finely diced shallot, and maple syrup. Stir until well combined.

Step 3

Prepare the kale by removing the stem and chopping it into small strips. Place the chopped kale in a large bowl, add half of the dressing, and massage the kale with your hands to soften it.

Step 4

Add the cooled sweet potatoes, cooked beluga lentils, sliced cucumber, sliced radishes, chopped almonds, fresh dill, and plant-based feta (if using) to the bowl with the kale. Pour the remaining dressing over the salad and mix well to combine. Serve and enjoy!

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