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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 & 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.
Equipment
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!
