Tuscan Kale & Sweet Potato Salad

Name: Tuscan Kale & Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 cups roasted sweet potato, diced; 1 tsp Extra Virgin Olive Oil (EVOO); 1 tsp paprika; 5 cups Tuscan Kale; 1.5 cups cooked beluga lentils; 1 cucumber, sliced; 6 radishes, sliced; 2 tbsp chopped almonds; 1/2 cup fresh dill; vegan feta (optional); 1 tbsp wholegrain mustard; 1 tbsp Extra Virgin Olive Oil (EVOO); 1 lemon, juiced; 1 shallot, finely diced; 1 tbsp maple syrup

4 steps

Prep:15minCook:30min

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.

Updated at: Thu, 18 Apr 2024 09:15:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories579.4 kcal (29%)

Total Fat18.1 g (26%)

Carbs79.5 g (31%)

Sugars20.7 g (23%)

Protein26.6 g (53%)

Sodium443.9 mg (22%)

Fiber25.7 g (92%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 cupssweet potato

roasted, diced

1 tspextra virgin olive oil

evoo

1 tsppaprika

5 cupsTuscan Kale

1 ½ cupsbeluga lentils

2 Tbspchopped almonds

½ cupfresh dill

vegan feta

optional

1 Tbspwholegrain mustard

1 Tbspextra virgin olive oil

1 Tbspmaple syrup

Instructions

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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