Kale Lentil Salad with Roasted Cauliflower and Sweet Potatoes
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!
Servings: 4
Calories: 479kcal
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.
Nutrition
Calories: 479kcal | Carbohydrates: 72g | Protein: 20g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 937mg | Potassium: 1429mg | Fiber: 24g | Sugar: 17g | Vitamin A: 24916IU | Vitamin C: 122mg | Calcium: 306mg | Iron: 6mg