I don’t think I have to do much convincing when it comes to this dish. It was a perfect light and healthy meal. We have all heard about the wonderful health properties of kale and have seen it make its appearance in the produce section. When I first picked up a bunch of kale I was curious as to how the thick, textured leaves tasted. I was impressed with its ability to hold up well to cooking and dressing. What usually disappoints me most about salads is its lack of texture and crunch that can often result from lousy lettuce.
Anyways, back to this salad. It can be served as a warm or cold salad. It even tasted good the next day. Kale is not the only superfood packed into this salad. It also stars sweet potatoes and lentils. The sweet potatoes bring sweetness and substance to the dish to contrast with the earthiness of the lentils and kale. It is all brought together with a simple whole grain mustard dressing.
1 bunch of kale
2 sweet potatoes
1 red onion
1 cup of green or red lentils
1 clove garlic
2 tsp whole grain mustard
1 tsp raw honey
4 tsp apple cider vinegar
1/4 cup olive oil
salt and pepper to taste
Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil. Peel and dice sweet potatoes. Slice red onion in half and then into slices. Place sweet potatoes and red onion on baking sheet and coat in olive oil. Season with salt and pepper and roast in oven for about 45 minutes or until cooked through.
While the sweet potatoes are roasting cook the lentils according to package directions. I usually boil 1 cup of lentils in 3 cups of water until cooked. Drain and set aside when done. Canned lentils would also work in this recipe. In that case, drain and wash the lentils.
Wash and dry kale and prepare the dressing. The dressing can be prepared by whisking together all of the listed ingredients except the oil and slowly whisking in the oil until incorporated. Or, all ingredients can be placed in a container with a secure lid (mason jar works great) and shaken until combined.
In the same pot that you cooked the lentils in add a few tsp of olive oil and crushed garlic. Sauté kale for a few minutes until wilted. I like my kale with a little bit of a bite so I did not cook it for long. Add lentils and prepared dressing.
Plate the lentil and kale mixture and top with roasted sweet potatoes and red onions. Drizzle with more dressing if desired.
The photos for this post were done by Nick Brokalakis Photography.