Wilted Kale and Lentil Salad
Ingredients
The salad
-
1
medium
sweet potato
-
1
medium
red onion
-
1
cup
brown lentils
-
1
bunch
curly leaf kale
-
1
clove
garlic
The dressing
-
¼
cup
olive oil
-
1
tsp
ground cumin
-
½-1
Tbsp
apple cider vinegar
-
to taste
salt & pepper
Instructions
- Preheat the oven to 400°F.
- Peel and cube the sweet potato, and slice the red onion into thick strips.
- Place the sweet potato and onion on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper.
- Roast the vegetables for 45 minutes until tender and slightly browned.
- In a pot, bring water to a boil and add the sorted lentils, cooking for about 20 minutes until tender.
- Drain the lentils and set aside.
- Tear the kale leaves into bite-sized pieces and rinse well.
- In a large pot, heat the remaining olive oil and sauté minced garlic until softened.
- Add the kale and sauté until wilted to your liking.
- Combine the wilted kale, lentils, and roasted vegetables in the pot.
- Add cumin, cider vinegar, and salt and pepper to taste, or use a dijon vinaigrette if preferred.
- Toss everything together and serve.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
355
Total fat
15.95g
Total carbohydrates
42.08g
Total protein
13.85g
Sodium
292.93mg
Cholesterol
0mg
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