Tuscan Kale & Sweet Potato Salad

5

Author: Sarah Cobacho

Published: July 1, 2023

Tuscan Kale Salad in a big wooden bowl

This Tuscan Kale & Roasted Sweet Potato Salad is such a delicious and easy way to nourish your body. It’s high in fibre, contains 22g of protein and is a real nutrients powerhouse. With tender, roasted sweet potato chunks and the robust flavour of Tuscan kale, this one is a perfect mix of flavours and textures.

As always, serving sizes are an estimate, and not a reflection of how much you should eat or how much food is appropriate for your individualised need.

Tuscan Kale Salad in a big wooden bowl

Tuscan Kale & Sweet Potato Salad

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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.

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Prep Time : 15 minutes
Cook Time : 30 minutes
Total Time : 45 minutes
Servings 2

Ingredients

  • 2 cups (266 g) roasted sweet potato, diced
  • 1 tsp olive oil
  • 1 tsp sweet paprika
  • 5 cups (335 g) Tuscan Kale
  • 1.5 cups (300 g) cooked beluga lentils
  • 1 cucumber, finely sliced
  • 6 radishes, sliced
  • 2 tbsp chopped almonds
  • ½ cup (23.5 g) fresh dill
  • vegan feta (optional)

Maple Mustard Dressing

  • 1 tbsp whole-grain mustard
  • 1 tbsp olive oil
  • 1 lemon, juiced
  • 1 shallot, finely diced
  • 1 tbsp maple syrup

Instructions

  • 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.
  • 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.
  • 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.
  • 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!

Video

Per Serving/Portion

Calories 558 kcalCarbohydrates 102 gProtein 22 gFat 9 gSodium 219 mgFiber 22 gVitamin A 2734 IUVitamin C 120 mgCalcium 310 mgIron 8 mg
5 from 1 vote (1 rating without comment)

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