Cooked - Harissa Sweet Potato Kale Salad

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Harissa Sweet Potato Kale Salad

4.0

2 medium sweet potatoes (peeled and cubed)

2 tablespoons olive oil

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

¼ teaspoon pepper

¼ teaspoon salt

3 teaspoons harissa paste (see notes)

½ cup olive oil

4 tablespoons dijon mustard

4 tablesooons apple cider vinegar

2 tablespoons agave (or sub maple syrup)

2 small cloves garlic (finely minced)

½ teaspoon pepper

Salt (to taste)

1 head kale (stems removed & chopped)

2.5 cups cooked lentils (chilled)

¼ red onion (finely chopped)

¼ cup grated vegan parmesan (I used Follow Your Heart)

½ bunch flat leaf parsley (minced)

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Add all of the potato ingredients to a bowl and toss to coat. Transfer to the baking sheet and place in the oven for 20 minutes (on the center rack), flipping halfway. Remove from the oven and allow to cool slightly.
While the potatoes are cooking, prepare the dressing. Add everything to a bowl and whisk until combined. Taste and adjust the seasonings as needed. Set aside.
To assemble, add the kale, lentils, onions, parmesan & parsley to a large bowl. Pour over ¾ of the dressing and toss to coat. Top with the potatoes.
Serve chilled or at room temperature with the remaining dressing on the side.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 69 weeks ago

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