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

PRINT PIN

Pinterest Facebook Share on X

Share SaveSaved!

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.

Nutrition Information 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

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

Back to Top Nutrition info Equipment Ingredients Instructions Notes Video