Protein-Packed Roasted Winter Salad with Lentils, Sweet Potato and Rockit™ Apples
Firm and sweet Rockit™ apples are perfect for roasting. They add a wonderful sweetness to this warm roasted winter salad with sweet potatoes, kale and black lentils.
This healthy protein-strong salad makes a hearty main for two or a colorful starter for four. Recipe and photo courtesy of Chelan Fresh.
Protein-Packed Roasted Winter Salad with Lentils, Sweet Potato and Rockit™ Apples
Firm and sweet Rockit™ apples are perfect for roasting. They add a wonderful sweetness to this warm roasted winter salad with sweet potatoes, kale and black lentils. This healthy protein-strong salad makes a hearty main for two or a colorful starter for four. Recipe and photo courtesy of Chelan Fresh. Serves 2 to 4.
Ingredients
Salad
- 1/2 cup black lentils also called “caviar” or “beluga” lentils
- 3 Rockit™ apples cored and cut into 1 inch cubes
- 1 medium sweet potato peeled and cut into 1 inch cubes
- 1/2 large red onion peeled and roughly cubed
- 2 tsp Sigona’s Fresh Press Extra Virgin Olive Oil
- 1 Tbsp fresh rosemary minced
- 1/4 tsp sea salt
- 1/4 tsp fresh ground pepper
- 4 cups kale torn into small bite sized pieces and massaged for 2 minutes (this softens the kale a bit to it’s easier to chew)
- 1/4 cup hazelnuts toasted and peeled
- Handful fresh parsley chopped, for garnish
Vinaigrette
- 3 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
- 1 Tbsp Sigona's pomegranate balsamic or pomegranate molasses
- 1 Tbsp fresh squeezed orange juice
- 1/2 tsp fresh orange zest optional
Instructions
- Preheat oven to 425°F.
- Place lentils in a small sauce pan and cover with three inches of water. Bring to a boil and cook until soft but not mushy, about 15 to 20 minutes.
- Meanwhile, toss the apples, sweet potato and red onion in olive oil. Spread onto baking sheet and sprinkle with salt, pepper and rosemary. Bake in oven for 25 to 30 minutes, until fruit and vegetables are cooked through but still firm.
- To prepare the vinaigrette, add the olive oil and pomegranate balsamic in a small bowl and whisk until completely combined. Add the rest of the vinaigrette ingredients and whisk until emulsified.
- Drain and rinse the cooked lentils thoroughly, then place in a large bowl. Add the kale and half of the vinaigrette and mix carefully. Set aside.
- Add the roasted fruit and vegetables to the lentil and kale mix along with the toasted hazelnuts and parsley. Stir to combine.
- When ready to serve, add some more vinaigrette, one tablespoon at a time, stirring well after each addition, being careful not to over dress — you want the ingredients coated but not soaked. Serve remaining vinaigrette, if any, on the side.
- Plate and serve immediately.
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