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sweet potato, kale, and lentil salad with chipotle lime dressing // www.heynutritionlady.com
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sweet potato, lentil, and kale salad with chipotle lime dressing

This hearty nutrient-packed salad is great for make-ahead meals. If you leave the dressing off it'll last a week in your fridge, and is perfect for packed lunches.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 -6
Author Katie Trant

Ingredients

  • SALAD:
  • 1 medium sweet potato peeled and cubed
  • 1 tablespoon extra virgin olive oil
  • 1 cup beluga lentils picked over and rinsed
  • 1 small bunch Tuscan kale washed, destemmed, and sliced into thin ribbons - about 2-3 cups sliced kale
  • 2 cups cooked kamut wheat berries, or farro
  • DRESSING:
  • 2 limes juiced
  • 2 tablespoon honey or agave
  • 1 chipotle pepper finely minced
  • 1 tablespoon Dijon mustard
  • 4 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • freshly ground black pepper

Instructions

  • FOR THE SALAD:
  • Preheat your oven to 400°F / 200°C. Line a baking sheet with parchment paper.
  • Peel and cube the sweet potato into ½ inch cubes. Toss with olive oil, and spread out on the prepared baking sheet.
  • Place the sweet potato in the oven, and roast for 15-20 minutes. You want it to be just tender, not mushy. Remove from the oven and set aside to cool.
  • Place a pot of water on high heat and bring to the boil.
  • Salt the water generously, then add the lentils. Reduce heat to a simmer, cover, and simmer about 15-20 minutes. You want the lentils to be just tender, not mushy.
  • Drain and rinse the lentils, and set aside to cool.
  • While the sweet potato is roasting and the lentils are cooking, you can get to work on your kale.
  • Pull the leaves off of the stems, then stack the leaves on top of one another. Use a very sharp knife to slice the kale into thin ribbons.
  • Combine the kale, sweet potato, lentils, and kamut in a large bowl. Toss to combine well.
  • FOR THE DRESSING:
  • In a small bowl whisk together lime juice, honey or agave, chipotle pepper, Dijon, olive oil, salt, and pepper. Taste and adjust seasonings if necessary.
  • TO SERVE:
  • Add dressing to the salad, stir well, and let stand for about 10 minutes to soften the kale. Serve.

Notes

-If you're making this for make-ahead meals or packed lunches, leave the dressing off until you're ready to serve. A little jar of dressing tucked alongside the salad is great for packed lunches. Dress it, and let it sit a few minutes before you eat so the kale can soften.
-If you're cooking kamut or another whole grain for this salad, cook twice as much as you need and stash the other half in the freezer for next time or for another meal.