Roasted Sweet Potato Salad with Feta with Lemon-Ginger Dressing
Ingredients
680g sweet potatoes, peeled and diced
1 red onion, diced
2 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 can (540ml) lentils, drained and rinsed
4 cups roughly chopped, tuscan kale
1 cup crumbled feta cheese
Salt and Pepper
For the dressing
1 tablespoon minced ginger
1 tablespoon minced shallot
2 teaspoons lemon zest
1 1/2 tablespoon real lemon juice
1 1/2 tablespoons liquid honey
1/4 teaspoon salt
3 tablespoons neutral oil
Instructions
Preheat the oven to 400F
- Add the sweet potatoes and onion to a bowl. Drizzle with the olive oil and season with the Italian seasoning, garlic powder and salt and pepper. Toss to combine. Pour out on to a large baking sheet. Roast in the oven for 20-25 minutes, stirring half way through, until the potatoes are tender and starting to turn golden brown.Â
- In the meantime, mix together the ginger, shallot, lemon zest and juice, honey, salt and oil.Â
- Remove the sweet potatoes from the oven. Add the kale and lentils, toss to combine. Pour over the dressing and toss well. Return to the oven for 10 minutes until the kale has wilted and everything has warmed through.Â
- Remove from the oven and garnish with the feta cheese. Serve.
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