Sweet Potato, Kale + Lentil Salad

Enjoy this simple kale salad, which was inspired by Kaffe 1668‘s Sweet Potato Kale Salad. We opted for lentils in lieu of pinto beans for their higher protein content and arguably superior overall nutritional profile. The key to eating kale raw is (1) a delicious dressing and (2) allowing the kale to wilt and absorb the flavor of said delicious dressing.

Ingredients:

  • 1 tbsp. walnut oil (alternative: canola oil)
  • 1 tsp. apple cider vinegar
  • 1 tbsp. maple syrup
  • 1 tsp. coarse-grained mustard
  • 1 cup of chopped, roasted sweet potato
  • 2 cups of lacinato kale, chiffonaded
  • 1/2 cup cooked lentils, chilled
  • 1/4 cup chopped red onion
  • 2 tbsp. dried currants
  • 1 tbsp. chopped almonds

Directions:

  1. Whisk together oil, vinegar, maple syrup and mustard.
  2. Combine ingredients - sweet potato through red onion - in a medium mixing bowl, and add dressing. Incorporate until all ingredients are coated evenly. Let sit for 10 minutes so that kale wilts slightly.
  3. Top with currants and almonds. Season with salt and pepper to taste.
Photo via Food 52