You can prepare a whole bunch of kale and refrigerate what you don't need for a day or so, sealed in a plastic bag with as much air removed as possible. Any type of lentils will work for this recipe, except the red ones. If you want to get ahead of the game, serve roasted sweet potato the day before, making extra to reserve for this salad.
Preheat the oven to 375°F and line a baking tray with parchment paper.
Wash and drain the kale, then sprinkle on the salt. Give the kale a good massage, working your hands through it and turning it as you go. You'll need to do this for about 5 minutes, so it's a good opportunity to do some meditation to really get into the zen of the experience. Or something like that.
Once the kale has submitted to your ministrations and softened to your liking, add the roasted red pepper, quinoa and lentils. Stir until well incorporated. Then add the roasted sweet potato and the dressing, and toss lightly until the salad is evenly dressed.
Kale, Quinoa and Roasted Sweet Potato Salad https://urbancottagelife.com/kale-quinoa-roasted-sweet-potato-salad/