Harissa Sweet Potato Kale Salad
This Harissa Sweet Potato Kale Salad is layered with kale, lentils, vegan honey mustard dressing and crispy roasted sweet potatoes.
Equipment
Ingredients
FOR THE SWEET POTATOES
- 2 medium sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1-3 teaspoons harissa paste see notes
FOR THE VEGAN HONEY MUSTARD DRESSING
- 1/2 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
- 1/2 teaspoon pepper
- salt to taste
Instructions
- 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 3/4 of the dressing and toss to coat. Top with the potatoes.
- Serve chilled or at room temperature with the remaining dressing on the side.
Video
Notes
- If you are sensitive to heat use less harissa paste. I used 3 teaspoons and it wasn't overly spicy.
- I bought my lentils pre-cooked from the produce section. If you want to make them from scratch, allow them to cool completely before adding them to the salad.
- This will probably make more dressing than you need. Add as much as you like to the salad and keep the leftovers in the fridge for 3-5 days.
Nutrition
Calories: 533kcal | Carbohydrates: 38g | Protein: 15g | Fat: 37g