Kale Salad with Sweet Potato and Lentils

  • Author: She Likes Food
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Salad, Vegan, Gluten Free
  • Method: Stovetop, Oven
  • Cuisine: American


This Kale Salad with Sweet Potato and Lentils is so hearty and delicious!  It’s perfect for a healthy lunch or potluck salad!


  • 1 cup dry brown lentils
  • 1 large sweet potato, or two medium sized sweet potatoes, diced
  • 1 large bunch of curly kale, washed and chopped into bite size pieces (68 cups)
  • 1/2 diced red onion
  • 1/2 cup chopped toasted walnuts
  • 1/2 cup dried cranberries
  • Olive oil
  • Salt and pepper

Maple Mustard Dressing:

  • 1/3 cup olive oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • Salt and pepper, to taste


  1. Cook lentils according to package directions.  Keep covered and set aside.
  2. Pre-heat oven to 375 degrees F.  On a large sheet pan toss together diced sweet potato, about 2 teaspoons olive oil and a pinch of salt and pepper.  Roast sweet potatoes until fork tender, 35-40 mins.
  3. Add chopped kale to a large bowl and drizzle with 1-2 teaspoons olive oil and a pinch of salt.  Use your hands to massage the kale for 30 seconds – 1 minute.  Add all the remaining ingredients and mix until combined.
  4. Add all dressing ingredients to a jar or small bowl and whisk until combined.  Pour desired amount of dressing over salad and mix until combined.  You can either serve immediately or refrigerate for 2-3 days.