Kale, Quinoa and Roasted Sweet Potato Salad
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.
Ingredients
- 1 sweet potato, peeled and cut into 1/2-inch cubes
- 1 tbsp olive oil
- freshly ground pepper
- 4 cups finely sliced kale (if the stems are tender, slice them thinly and include)
- 1/4 tsp salt
- 1 red pepper, diced
- 2 cups cooked quinoa
- 1 cup cooked brown lentils
How To Make This Recipe
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Preheat the oven to 375°F and line a baking tray with parchment paper.
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Toss the sweet potato cubes with the olive oil and a grating or two of pepper. Spread on the tray and bake in the pre-heated oven, turning the cubes occasionally, until nicely caramelized on the outside and cooked through. Remove the from oven and set out to cool to room temperature (you could use them in the salad while a little warm, too).
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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.
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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.