This colorful salad is full of so many vegetables and wonderful flavors, it’s my weekly lunch and usually this salad keeps me company at work and I still can’t get enough of it. It’s packed with plenty of lentils, roasted beetroots, sweet potatoes and nuts. Super easy, healthy and topped with a creamy yogurt dressing. This kind of salad brightens my day and I love it, do you?
prep time 40 minutes | serves 2 as main dish or 4 as side dish
Ingredients
- 2 small sweet potatoes, cut into large pieces
- 4 small beets, cut into quarters
- 100 g green lentils
- 100 g baby kale
- 100 g cherry tomatoes, cut in half
- 50 g feta
- 1 apple, cut into cubes
- 1 teaspoon turmeric
- 1 tablespoon grated ginger
- 1 teaspoon cumin powder
- 2 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- black pepper and salt
- 1 tablespoon lemon juice
- 2 tablespoons oil
- 2 tablespoons cashews
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
dressing
- 2 tablespoons Greek yogurt
- 2 tablespoon mayonnaise
- 2 tablespoons rapeseed oil
- 1 tablespoon chopped mint
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- black pepper and salt
Instructions
Place the beets and sweet potatoes in a bowl and drizzle with oil. Add turmeric, ginger, cumin, lemon juice, garlic and cayenne pepper and season with salt and pepper. Toss with your hands and spread onto a baking sheet in an even layer. Bake for 15 minutes at 200°C. Flip, add nuts and seeds, bake for 15 minutes more.
Bring salted water to a boil, add lentil and simmer until tender, drain.
Combine all the ingredients for the dressing.
In in a large salad bowl, toss together the kale, beetroots,sweet potatoes, apple, tomatoes and lentils. Crush the feta, season with salt and pepper and serve with the yoghurt dressing. Enjoy!
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