This glorious winter salad with roasted sweet potatoes, cauliflower and protein rich lentils is hearty, satisfying and makes a delicious lunch or meal. The dressing is sweet and tangy has you going back for more of this nutritious kale lentil salad!
During the winter months we are not inclined to want to eat a salad, let alone make one. But I have to say, this salad has body, it is hearty and so satisfying and by roasting the sweet potatoes and cauliflower adds a little warmth and substance to this salad.
Lentils was another great addition to this salad. They can be known to be quite bland and tasteless. I recommend to cook them in a vegetable broth for some flavour. The dressing is sweet and yet tangy; the salty tangy feta and sweet crispy pomegranate are both fantastic additions. l would encourage you to add lentils to your salads as there are so many reasons to enjoy this legume for it’s rich fiber and protein content.
WHY MAKE THIS SALAD
- don’t have to go without enjoying a warm salad during the winter months
- highly nutritious
- can be enjoyed as a meal or a side
- has lots of delicious flavours and textures
- can make ahead and toss the remaining dressing just before serving
RECIPE INGREDIENTS
- lentils: I used brown lentils and other options are red or yellow which will take a little less time to cook, approx. 15-20 minutes
- vegetable broth
- vegetables: sweet potatoes, cauliflower, onion and garlic
- paprika
- seasonings: salt and pepper
- kale
- Toppings: feta cheese, pomegranate and pumpkin seeds
- Dressing: extra virgin olive oil, apple cider vinegar, lemon juice, Dijon mustard, maple syrup, salt and pepper
HOW TO MAKE THIS DELICIOUS SALAD
- First add vegetable broth or water and lentils to a small-medium sauce pot, bring to a boil and lower heat to simmer and cook for 20-30 minutes until they are cooked but not mushy. Drain and set aside.
Next preheat oven to 400°F. Arrange the sweet potatoes, cauliflower and red onion on a rimmed baking sheet, and add olive oil and season with paprika, salt and pepper. Toss until sweet potato cubes, cauliflower florets, red onion and garlic are well coated and bake for about 25 minutes, until they become tender, and caramelized but not overly soft. Remove and set aside to cool.
For the dressing, whisk the ingredients together in a small bowl. Using a large serving spoon or your hands and massage most of the dressing into the kale leaves until they are well coated.
Bring the salad together by adding the roasted sweet potatoes, cauliflower and red onion and gently toss. Then arrange pomegranate, lentils, pumpkin seeds and feta throughout the salad. Drizzle the remaining dressing over the salad. Enjoy!!
FAQ
Can I substitute the sweet potatoes for squash? Absolutely, take into consideration, squash will take longer to roast and just as the sweet potatoes, I recommend cutting the cubes small to shorten the cooking time
I prefer spinach, can I use spinach instead of kale? Yes you can, however, keep in mind the spinach will go limp the longer it sits in the vinaigrette, so serve the salad as soon as you had the vinaigrette and all is good!
I don’t like feta, can goat cheese or other soft cheese be substituted? Yes, it can be easily substituted for another soft cheese. I would suggest a soft cheese for the reason once it sits with the warm roasted sweet potatoes and cauliflower, it will soften and melt slightly giving it more yummy flavour!
These ingredients are often found in our pantry and/or refrigerator. They are easily accessible, they are great choices for a warm winter salad and it tastes so darn good!!! I recommend you try it, you will thoroughly enjoy it!
I would love to hear your feedback, reviews, suggestions and any modifications you made for this recipe and I know my readers would too!
Kale Lentil Salad with Roasted Cauliflower and Sweet Potatoes
Equipment
- Baking sheet
Ingredients
- 1 cup lentils, rinsed and drained
- 3 cups vegetable broth or water
- 2 medium sweet potatoes, peeled, cubed
- 3 cups cauliflower, cut into bite size florets
- 1/4 red onion, sliced
- 1 tbsp extra virgin olive oil
- 2 garlic, roughly chopped
- 1/2 tsp sweet paprika
- salt and pepper
- 5 cups kale, stems removed, roughly chopped
- 1/4 cup pomegranate seeds
- 1/4 cup feta, crumbled
- 1/4 cup pumpkin seeds (optional)
Dressing:
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp maple syrup
- salt and pepper
Instructions
- In a small-medium sauce pot, add water or vegetable broth and lentils, bring to a boil and lower heat to simmer and cook for 20-30 minutes until they are cooked but not mushy. Drain and set aside.
- Preheat oven to 400°F. Arrange the sweet potatoes, cauliflower and red onion on a rimmed baking sheet, and add olive oil and season with paprika, salt and pepper. Toss until sweet potato cubes, cauliflower florets, red onion and garlic are well coated and bake for about 25 minutes, until they become tender, and caramelized but not overly soft. Remove and set aside to cool.
- In a small bowl, whisk the dressing ingredients together. Using a large serving spoon or your hands and massage most of the dressing into the kale leaves until they are well coated, then add the roasted sweet potatoes, cauliflower and red onion and gently toss. Then arrange pomegranate, lentils, pumpkin seeds and feta throughout the salad. Drizzle the remaining dressing over the salad.
- Enjoy! Serve with sour dough crust baguette.
