Spiced Sweet Potato, Orange, and Honey Lentil Salad
1 medium, peeled and diced sweet potatoes
1 tablespoon honey
1, peeled and segmented orange
1/2 cup, cooked lentils
1 cup, chopped baby kale
1/2 cup, thinly sliced red cabbage
1 medium, julienned carrots
2, chopped green onions
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/2 teaspoon, grated ginger
2 tablespoons lemon juice
3 tablespoons olive oil
to taste salt
to taste pepper
Preheat the oven to 200°C. Toss the diced sweet potatoes with 1 tablespoon of olive oil, cumin, turmeric, cinnamon, ginger, salt, and pepper. Roast in the oven for 25-30 minutes until tender and slightly caramelized.
In a bowl, mix the cooked lentils with honey and a pinch of salt. Let it sit for flavors to meld.
In a large bowl, combine the roasted sweet potatoes, honey-lentil mixture, baby kale, red cabbage, carrots, green onions, and orange segments. Toss gently to mix all the ingredients.
In a small bowl, whisk together lemon juice, 2 tablespoons of olive oil, salt, and pepper to make the dressing.
Drizzle the dressing over the salad, toss lightly to coat. Serve the salad fresh and enjoy!
For added protein, you can sprinkle some toasted nuts or seeds on top of the salad. You can also customize the salad by adding avocado slices or a dollop of Greek yogurt for creaminess.
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374
54g
8g
14g
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