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Kale, sweet potato & beetroot salad
- 600g sweet potato, peeled, cut into 1cm slices
- Olive oil cooking spray
- 6 cups (175g) chopped kale leaves (about 6-7 stalks)
- 420g can no added salt lentils, drained
- 250g packet fresh cooked beetroot, drained, cut into wedges
- 75g feta cheese, crumbled
- ½ cup walnuts, toasted
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon honey
- 1 small clove garlic, crushed
- Freshly ground black pepper, to taste
- Arrange sweet potato slices in a single layer over a baking paper-lined baking tray. Spray with cooking spray. Bake in a 200C oven (fan-forced) for 20-25 minutes, until tender. Cool.
- Place kale, lentils and sweet potato in a large bowl. Season with freshly ground pepper and toss gently. Arrange over a large platter. Top with beetroot, feta and walnuts.
- To make dressing, place all ingredients in a screw top jar and shake well.
- Drizzle dressing over salad to serve.
Tips
- Reduce prep time by replacing kale leaves with 175g of any packaged, chopped leafy salad mix.
- Sweet potato can be microwaved instead of roasted, if preferred. Place slices over base of a large microwave-safe dish, overlapping slightly. Cover with damp paper towel and microwave on High for about 6 minutes, or until tender. Drain and cool.
- To toast walnuts, spread over a baking tray and bake in 160C oven (fan-forced) for 5-6 minutes.
- Salad (without dressing) can be assembled up to 3 hours ahead. Keep, covered in the fridge. Drizzle with dressing just before serving.
- For a warm, non-vegetarian salad, lentils can be replaced with 300g lean lamb or beef steaks. Grill or panfry steaks in a non-stick pan until cooked to your liking. Rest 5 minutes then slice thinly. Arrange over salad.
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