Kale, Sweet Potato and Lentil Salad
This kale, sweet potato and lentil salad is a delicious, hearty vegan salad made with roasted sweet potatoes, mushrooms, lentils, fresh kale, olives, sun-dried tomatoes, and crunchy walnuts. Everything is tossed with a simple tahini and olive oil dressing that brings all the flavors together.
Unlike a light side salad, this recipe is satisfying enough to serve as a complete lunch or dinner. The roasted vegetables add a naturally sweet and savory flavor, while the lentils provide plant-based protein and the kale gives the salad a fresh, leafy base. Green olives and sun-dried tomatoes add a salty, tangy contrast, making every bite flavorful and interesting.
One of the best things about this roasted sweet potato and lentil salad is how easy it is to prepare. Most of the cooking happens in the oven, giving you time to prepare the kale and chop the remaining ingredients. Once everything is ready, simply combine the ingredients, add the dressing, and serve.
This recipe is completely vegan, packed with colorful vegetables, and made with simple ingredients that are easy to find. Whether you’re preparing a quick weekday lunch, meal-prepping for the week, or looking for a nourishing plant-based dinner, this kale salad is a great option.
Why You’ll Love This Kale, Sweet Potato and Lentil Salad
It’s hearty and satisfying. Sweet potatoes, lentils, mushrooms, and walnuts make this salad substantial enough to enjoy as a main meal.
The flavors work beautifully together. Sweet roasted vegetables balance the salty green olives and tangy sun-dried tomatoes. Fresh parsley and lemon juice brighten everything up, while tahini creates a creamy finish.
It’s an easy vegan meal. You don’t need complicated cooking techniques or special equipment. Roast the ingredients, prepare the kale, mix the dressing, and combine everything in one bowl.
It’s full of different textures. The roasted sweet potatoes become tender and slightly caramelized, mushrooms develop a rich savory flavor, walnuts add crunch, and massaged kale creates a tender leafy base.
It’s naturally plant-based. Every ingredient in this recipe is vegan, making it suitable for anyone looking for simple and flavorful plant-based meals.
It’s great for meal prep. You can roast the vegetables and prepare the other ingredients ahead of time, making lunch or dinner easier on busy days.
Ingredients You’ll Need
You only need a handful of everyday ingredients to make this roasted kale, sweet potato and lentil salad. Each ingredient contributes a different flavor, texture, or nutritional benefit.
Sweet Potatoes
Sweet potatoes are the foundation of this salad. When roasted, they become tender inside with golden, caramelized edges. Their natural sweetness pairs especially well with the salty olives, earthy lentils, and creamy tahini dressing.
Choose firm sweet potatoes without soft spots. Peel them if you prefer, or leave the skin on after washing them thoroughly. Cut them into evenly sized pieces so they roast at a similar rate.
Mushrooms
Portobello mushrooms add a deep, savory flavor that makes this salad even more satisfying. Their meaty texture complements the soft sweet potatoes and lentils.
You can use three portobello mushrooms or approximately 200 grams of another mushroom variety. Cremini, chestnut, or button mushrooms are all good alternatives.
Cut the mushrooms into bite-sized pieces before roasting. Avoid overcrowding the baking tray, as too much moisture can prevent the vegetables from browning properly.
Canned Lentils
Canned lentils make this recipe convenient and quick. Simply drain and rinse them before adding them to the baking tray.
Lentils provide plant-based protein, fiber, and a hearty texture. They also absorb the smoky seasoning and savory flavors from the roasted vegetables.
If you prefer to cook lentils from scratch, you can use cooked green or brown lentils instead. Make sure they are tender but still hold their shape.
Kale
Kale provides the fresh, leafy base for this salad. Its slightly earthy flavor works well with the sweetness of the roasted vegetables and the richness of the tahini dressing.
You will need approximately two cups of chopped kale. Remove any tough stems and cut the leaves into small, manageable pieces.
Massaging the kale with a pinch of salt and fresh lemon juice is an important step. It softens the leaves, reduces their toughness, and makes them more pleasant to eat raw.
Fresh Parsley
Fresh parsley adds a clean, herbaceous flavor that balances the richer ingredients. It also gives the salad a fresh green color.
Chop the parsley finely and mix it directly into the salad. Flat-leaf parsley is particularly flavorful, but curly parsley works too.
Green Olives
Chopped green olives bring saltiness and a slightly briny flavor to the salad. They help balance the natural sweetness of the sweet potatoes and create a Mediterranean-inspired combination.
If your olives are particularly salty, taste the salad before adding extra salt at the end.
Sun-Dried Tomatoes
Sun-dried tomatoes add concentrated tomato flavor and a pleasant tanginess. Their chewy texture contrasts with the tender roasted vegetables and creamy lentils.
Use sun-dried tomatoes packed in oil or dry-packed tomatoes that have been softened according to the package instructions. If using tomatoes packed in oil, drain them before chopping.
Walnuts
Walnuts add crunch and a rich, nutty flavor. They complement the earthy lentils and creamy tahini dressing while adding another layer of texture.
Chop the walnuts roughly so that they are distributed throughout the salad. For extra flavor, toast them briefly in a dry pan before adding them.
Olive Oil
A little olive oil helps the sweet potatoes, mushrooms, and lentils roast beautifully. Another tablespoon is used in the dressing to bring the ingredients together.
Smoked Paprika
Smoked paprika adds warmth and a gentle smoky flavor to the roasted ingredients. It works particularly well with mushrooms and sweet potatoes.
Lemon Juice
Fresh lemon juice brightens the kale and balances the richness of the dressing. It also helps tenderize the kale during the massaging process.
Tahini
Tahini is a creamy sesame seed paste that gives the dressing its rich texture and nutty flavor. It works especially well with roasted sweet potatoes, lentils, and leafy greens.
Use smooth tahini and stir it well before measuring. If the dressing seems too thick, add a small splash of water or extra lemon juice until it reaches your preferred consistency.
Tips for the Best Roasted Sweet Potato and Lentil Salad
Cut the sweet potatoes evenly. Similar-sized pieces cook more consistently. Smaller cubes also develop more golden edges, while larger pieces remain softer inside.
Give the vegetables enough space. Spread the ingredients across the baking tray instead of piling them up. If the tray is crowded, use two trays to encourage roasting rather than steaming.
Dry the lentils well. After rinsing the lentils, drain them thoroughly. Excess water can make the tray wetter and slow down browning.
Massage the kale properly. Don’t skip this step. A little salt and lemon juice help soften the leaves and improve their texture.
Adjust the tahini dressing. Tahini brands vary in thickness. Add water gradually if you want a thinner dressing that coats every ingredient evenly.
Season at the end. Olives and sun-dried tomatoes can be quite salty. Taste the finished salad before adding more salt.
Combine the ingredients while warm. Slightly warm roasted vegetables help the dressing coat the ingredients and allow the flavors to mingle.
What to Serve with Kale, Sweet Potato and Lentil Salad
This salad is substantial enough to serve on its own, but it also works well as part of a larger meal.
Serve it with warm pita bread, toasted sourdough, or homemade flatbread to make the meal more filling.
For a Mediterranean-inspired dinner, pair it with hummus, baba ganoush, roasted vegetables, or a bowl of vegetable soup.
You can also serve it as a side dish alongside grilled tofu, baked tempeh, or other plant-based protein options.
If you’re preparing a lunch spread for guests, combine it with a fresh cucumber salad and a simple lemon dressing for a colorful, varied meal.
How to Store Leftovers
Store leftover kale, sweet potato and lentil salad in an airtight container in the refrigerator for up to three days.
The kale generally holds up well after dressing, although the walnuts may gradually soften. If you want to preserve their crunch, keep some of the walnuts separate and add them just before serving.
For meal prep, you can roast the sweet potatoes, mushrooms, and lentils ahead of time and store them separately from the kale and dressing. Assemble the salad when you’re ready to eat.
If you prefer to serve the salad warm, reheat the roasted vegetables and lentils gently before mixing them with the kale. Avoid reheating the entire salad for too long, as the kale will wilt and the walnuts will lose their texture.
Freezing the fully assembled salad isn’t recommended because the kale, dressing, and roasted vegetables can change texture after thawing.
Frequently Asked Questions
Can I make kale, sweet potato and lentil salad ahead of time?
Yes. You can roast the sweet potatoes, mushrooms, and lentils in advance and refrigerate them in an airtight container. Prepare the kale and tahini dressing separately, then combine everything shortly before serving for the best texture.
Do I need to massage kale for a salad?
Massaging kale is recommended because it softens the leaves and makes them more pleasant to eat raw. For this recipe, massage the chopped kale with a pinch of salt and lemon juice for one to two minutes.
Can I use dried lentils instead of canned lentils?
Yes. Cook the dried lentils according to the package instructions, then drain them well before using. Green or brown lentils are particularly suitable because they tend to retain their shape. You will need approximately the equivalent of one drained can.
Is this sweet potato and lentil salad vegan?
Yes. All the ingredients in this recipe are plant-based, including the vegetables, lentils, olives, walnuts, olive oil, and tahini. Check the labels on packaged ingredients if you need to avoid specific additives.
Can I eat this salad warm?
Absolutely. This salad is delicious with freshly roasted, slightly warm sweet potatoes, mushrooms, and lentils. The warm ingredients contrast nicely with the fresh kale and make the dish especially comforting during cooler months.
What can I use instead of tahini?
If you don’t have tahini, you can make a simple dressing with olive oil, lemon juice, and a little Dijon mustard. For a creamy alternative, use unsweetened vegan yogurt mixed with lemon juice and black pepper.
How do I stop roasted sweet potatoes from becoming soggy?
Cut the sweet potatoes into evenly sized cubes, dry them well after washing, and avoid overcrowding the baking tray. Roast at 200°C (400°F) until tender and golden. Using a large tray or two smaller trays helps the vegetables brown more effectively.
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Kale, Sweet Potato and Lentil Salad
Ingredients
- 2 medium sweet potatoes chopped
- 3 portobello mushrooms or 200 g other mushrooms sliced
- 1 can lentils drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp salt plus more to taste
- 1/2 tsp smoked paprika
- 2 cups chopped kale
- 1/2 lemon juiced
- 1/2 cup chopped fresh parsley
- 1/3 cup chopped green olives
- 5 sun-dried tomatoes chopped
- 1/3 cup chopped walnuts
- 1 tbsp olive oil for the dressing
- 2 tbsp tahini
Instructions
- Preheat the oven to 200°C (400°F).
- Add the chopped sweet potatoes, mushrooms, and drained lentils to a baking tray.
- Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and smoked paprika. Toss well to coat.
- Roast for 30–35 minutes, or until the sweet potatoes are tender and golden. Check the lentils and mushrooms during cooking to ensure they do not dry out.
- Meanwhile, place the chopped kale in a large bowl. Add a pinch of salt and the juice of half a lemon. Massage with your hands for 1–2 minutes until softened.
- Add the chopped parsley, green olives, sun-dried tomatoes, and walnuts to the kale.
- Add the roasted sweet potatoes, mushrooms, and lentils.
- Add 1 tablespoon olive oil and 2 tablespoons tahini. Mix everything well until evenly coated.
- Taste and adjust the salt or lemon juice as needed. Serve warm or at room temperature.
