I had a hard time writing this post. Mostly because all I really wanted to say was make this salad because it’s my new favourite and it’s absolutely delicious. The end.
But there’s this thing called SEO and readability and I don’t think this post would rank so high if that’s all I said. And that would really be a shame because everyone in the entire world needs to make this salad. It’s that good.
This Roasted Sweet Potato and Lentil Kale Salad is based off of a salad I had at what is probably my new favourite restaurant in Toronto. I knew I would have to recreate it so that I could enjoy it every. darn. day.
What makes this salad so special?
It’s a salad that eats like a meal. When I eat a salad, it’s gotta hit all the notes – protein, carbs, fat – it’s gotta have all those boxes checked to keep me feeling full and satisfied. Which most of your meals should. There’s no skimping out here. You’ve got crunch from the walnuts, creamy goat cheese, and satisfying lentils and sweet potatoes.
There’s one key step that may sound a little odd but don’t skip it – you’ve gotta massage that kale. Give it a good rub down. I know, kind of jealous of that head of kale! But seriously, giving it a good massage with the canola oil, lemon juice, and salt helps to make it softer, adds tons more flavour, and just makes that kind of rough and overwhelming latge green veg that much more enjoyable.
Each serving gets topped with a little drizzle of tahini because if it were up to us, every dish would have some tahini in it. I was lucky enough to have a bottle of this vibrant beet tahini from the afformentiomed restaurant to put to use, but any tahini you have in your cupboard would work well.
I don’t know when I’ll be able to make it back to my new favourite spot, but at least I’ve got this salad.