Description
This nourishing kale and pomegranate salad features sweet potatoes, lentils, feta, and a tangy lemon tahini dressing. It's easy to make and a perfect addition to any holiday table.
Ingredients
Scale
- 1 bunch curly kale leaves, roughly chopped
- ½–¾ cup fresh pomegranate seeds
- ⅓ cup toasted pepitas (pumpkin seeds)
- ¾ cup (100g) crumbled feta cheese
- ½ cup uncooked French lentils or 1 can (400g / 14 oz) lentils, rinsed and drained
- 1 lb (450g) sweet potato, peeled and cut into small chunks
Tahini Dressing:
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup)
- 3 tablespoons tahini
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 200°C / 425°F (180°C fan). Line a baking tray with parchment paper for easy cleanup.
- Peel and cut the sweet potatoes into 1-inch cubes. Place them on the baking tray, drizzle or spray with oil, and season with salt and pepper. Toss well to coat — I like to use my hands to massage the seasoning into each piece.
- Spread the sweet potatoes out evenly on the tray, making sure they aren’t crowded. Roast for 40 minutes or until golden and tender.
- In a bowl or jar, whisk together tahini, Dijon mustard, honey, lemon juice, salt, and pepper until smooth and creamy.
- If using dry lentils, rinse them, then simmer in boiling water for 15–20 minutes until tender. Drain and rinse under cold water. If using canned lentils, simply drain and rinse well.
- Place the kale leaves in a large mixing bowl. Pour in half of the dressing and massage with your hands for about 1 minute, until the kale softens and is well coated.
- Add the roasted sweet potatoes, lentils, feta cheese, pepitas (pumpkin seeds), and pomegranate seeds to the bowl. Drizzle with the remaining dressing, gently toss to combine, and serve.
Notes
- Store: leftover salad in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: side dish, salad
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 334
- Sugar: 15.7g
- Fat: 13.4g
- Saturated Fat: 2.1g
- Carbohydrates: 38.2g
- Fiber: 10.9g
- Protein: 12.9g