Tuscan Kale & Sweet Potato Salad

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.

If you like this recipe, you’ll also love our High-Protein Chipotle Sweet Potato Bowl, or Edamame Sweet Potato 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.

Prep 15 minutes mins

Cook 30 minutes mins

Total 45 minutes mins

Equipment

• Measuring Cups and Spoons (Gold)

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 almonds - chopped
• ▢ 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 - diced, finely
• ▢ 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

Nutrition Information

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