Kale Salad with Sweet Potato and Lentils

This Kale Salad with Sweet Potato and Lentils is so hearty and filling. It’s perfect for lunch or a potluck side dish! It’s delicious topped with a Maple Mustard Dressing.

Good morning! So, I meant to take some time off after the baby came, but I really wasn’t planning on being completely absent for so long. I actually have a bunch of posts lined up to share with you during my maternity leave, but I’ve been in the hospital the past two weeks with my newborn. We’re finally out now, and I’m excited to share this Kale Salad with Sweet Potato and Lentils with you!

About two weeks ago, my newborn, Sawyer, didn’t seem like himself. He was fussy all day, bloated, and seemed really uncomfortable. For most of the day, I figured it was regular baby stuff, but right before I put him to bed, I sensed I should take him in.

I ended up taking him into the ER around 10 pm, and it turned out he had a fever, which I hadn’t known, and they transferred us to the children’s hospital in Albuquerque by ambulance around 2 am.  After doing quite a few tests, including a spinal tap, they diagnosed him with a urinary tract infection that had spread to his kidneys and blood.

That required him to be on IV antibiotics for 10 days.  We were an hour away from home, so it wasn’t quite as easy for my husband and toddler to just drop by, which was hard for me. I had to be away from him for a few days after giving birth and was hoping that wouldn’t happen again, especially so soon. These last few weeks have been really hard, but we’re finally home!

Since we’ve been home, I’ve had a lot of anxiety regarding Sawyer’s health. Every little thing he does that seems strange has me wanting to take him to the doctor or emergency room. I’m hoping that I’ll start feeling better as time goes by.

Kale Salad Recipe Ingredients

• Lentils –  I went with dry brown lentils. While yellow and red lentils can become mushy when cooked, brown lentils tend to retain their shape.
• Sweet potato – One large sweet potato or two medium-sized, diced.
• Kale – I used one large bunch of curly kale, washed and chopped into bite-sized pieces (6–8 cups).
• Red onion – I almost always incorporate red onion into my salads; feel free to leave it out if you don’t like it. 
• Toasted wanuts – I incorporated chopped toasted walnuts, but you can use another nut of your choice. 
• Dried cranberries 1/2 cup dried cranberries
• Olive oil
• Salt and pepper
• Dressing – The dressing comprises olive oil, pure maple syrup, apple cider vinegar, dijon mustard, and salt and pepper.

How To Make Sweet Potato Lentil Salad

1. Cook lentils according to package directions. Keep them covered and set aside.
2. Preheat the oven to 375 degrees F. On a large sheet pan, toss the diced sweet potato, 2 teaspoons olive oil, and a pinch of salt and pepper. Roast the sweet potatoes until fork tender, 35-40 mins.
3. Add the chopped kale to a large bowl and drizzle with 1-2 teaspoons olive oil and a pinch of salt. Use your hands to massage the kale for 30 seconds – 1 minute. Add the remaining ingredients and mix until combined.
4. Add all dressing ingredients to a jar or small bowl and whisk until combined. Pour the desired amount of dressing over the salad and mix until combined. You can either serve immediately or refrigerate for 2-3 days.

Kale Salad with Sweet Potato and Lentils Recipe Tips

• If you don’t have or don’t like lentils, you could substitute your favorite bean.
• This salad is great for meal prep! Portion it into glass containers, and don’t dress it until you’re ready to enjoy it.
• This salad keeps well in the refrigerator for up to three days.
• If you don’t like kale, you can use your favorite greens instead.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Hearty Salad Recipes?

Loaded Lentil Salad

Fall-Inspired Mason Jar Salads

Protein Packed Three Bean Quinoa Salad

Rice and Chickpea Salad with Peanut Sauce

Beans and Greens Salad

Kale Salad with Sweet Potato and Lentils

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• Author: She Likes Food
• Total Time: 1 hour
• Yield: 6 1x

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Description

This Kale Salad with Sweet Potato and Lentils is so hearty and delicious!  It’s perfect for a healthy lunch or potluck salad!

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Ingredients

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• 1 cup dry brown lentils
• 1 large sweet potato, or two medium sized sweet potatoes, diced
• 1 large bunch of curly kale, washed and chopped into bite size pieces (6–8 cups)
• 1/2 diced red onion
• 1/2 cup chopped toasted walnuts
• 1/2 cup dried cranberries
• Olive oil
• Salt and pepper

Maple Mustard Dressing:

• 1/3 cup olive oil
• 1 tablespoon pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon dijon mustard
• Salt and pepper, to taste

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Instructions

1. Cook lentils according to package directions.  Keep covered and set aside.
2. Pre-heat oven to 375 degrees F.  On a large sheet pan toss together diced sweet potato, about 2 teaspoons olive oil and a pinch of salt and pepper.  Roast sweet potatoes until fork tender, 35-40 mins.
3. Add chopped kale to a large bowl and drizzle with 1-2 teaspoons olive oil and a pinch of salt.  Use your hands to massage the kale for 30 seconds – 1 minute.  Add all the remaining ingredients and mix until combined.
4. Add all dressing ingredients to a jar or small bowl and whisk until combined.  Pour desired amount of dressing over salad and mix until combined.  You can either serve immediately or refrigerate for 2-3 days.

• Prep Time: 20 mins
• Cook Time: 40 mins
• Category: Salad, Vegan, Gluten Free
• Method: Stovetop, Oven
• Cuisine: American