Tuscan Kale & Sweet Potato Salad

5

By: Sarah Cobacho, July 1, 2023 / Updated: December 4, 2024

Save RECIPE
Favorite
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

5
Favorite
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.
Sarah Cobacho (plantbaes.com)
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Video

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!

Per Serving

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

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating