Warm Lentil, Kale & Feta Salad

🥘 Ingredients

• cashews
  ¼ cup
• creamy balsamic dressing
  3 tbsp
• feta cheese
  ½ cup
• kale
  2 c
• lemon
  1 unit
• lentils
  2 cans
• olive oil
  2 tbsp
• pepper
  ½ tsp
• roasted onion and garlic spread
  2 tbsp
• salt
  1 tsp
• shredded red cabbage
  2 c
• sweet potatoes
  2 unit
• wonton strips
  2 tbsp

🍳 Cookware

• baking sheet
• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Trim ends of sweet potatoes and halve lengthwise, then thinly slice crosswise. Toss slices on a baking sheet with a drizzle of olive oil , salt , and pepper . Roast on top rack until browned and tender ⏱️ 15 minutes .

   sweet potatoes: 2 unit, olive oil: 2 tbsp, salt: 1 tsp, pepper: ½ tsp
2. 

   2

   While sweet potatoes roast, remove and discard any large stems from kale . Drain and rinse lentils . Zest and quarter lemon . Add kale to a large bowl along with a pinch of salt. Using your hands, massage until leaves begin to tenderize ⏱️ 30 seconds .

   kale: 2 c, lentils: 2 cans, lemon: 1 unit
3. 

   3

   Transfer warmed lentils to the bowl with kale. Add shredded red cabbage , cashews , roasted onion and garlic spread , creamy balsamic dressing , lemon zest, a drizzle of olive oil, and juice from half the lemon. Toss until kale is wilted and everything is evenly coated in dressing. Once sweet potatoes are done, carefully transfer to bowl with salad and toss to combine. Taste and season with additional lemon juice, salt, and pepper if desired.

   shredded red cabbage: 2 c, cashews: ¼ cup, roasted onion and garlic spread: 2 tbsp, creamy balsamic dressing: 3 tbsp
4. 

   4

   Divide salad between bowls. Top with feta cheese and wonton strips . Serve immediately.

   feta cheese: ½ cup, wonton strips: 2 tbsp