{kale, lentil and sweet potato salad-a recipe}

i have instagrammed this before, but this book Isa Does It, is really a winner.  i look through it and my mouth starts to water. and it's all vegan. yum. 

i'm not sure about anyone else...but i've tried to make a raw kale salad several times with no success. the kale is never as soft as when i have it at a restaurant. it's always a bit chewy and hard to get down. 

but this time, i found the trick!

in Isa's book she describes how you should treat the kale as you wash, cut and dry it. she compares it to "rolfing" and "massaging" in order to make it softer. she says that you should go all out and be as rough on it as you can be while getting it prepped for your salad. this softens it up. 

and it for sure did! 

so, although i have to give the credit to Isa for this recipe, i switched a few things to make it my own. see below

kale salad with lentils and sweet potato


  • 8 oz kale
  • 1 can lentils (any color) drained and rinsed 
  • 1 (1 lb) sweet potato
  • 3 tablespoons olive oil 
  • 2 tablespoons red wine vinegar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon sweet/hot mustard
  • 1 clove garlic
  • 1.5 teaspoons ginger
  • salt and pepper to taste

first start by cutting the sweet potato into cubes. they should be roughly the same size so they cook together. lay them on a baking pan in one layer spread out from each other in order to roast and not steam. drizzle with olive oil and salt and pepper. put in the oven at 350 degrees for 15 minutes, flip, then put in for another 15 minutes until brown (or even burnt as we like them in this house!)

while the sweet potatoes are roasting, cut the kale from the stems (only when it's close to the bottom and gets really hard) and wash and dry the kale. it's very important to massage the kale and soften it up. it makes it taste 100 times better. also, get the pieces pretty small, that helps.  put aside.

grab your bowl that you will eventually toss everything in, and make the salad dressing in that. add the olive oil, red wine vinegar, mustard, and maple syrup. add the garlic and ginger with a microplane. this makes it almost like a paste....which is what you want. you could use something else, but the microplane worked best for me and is minimal clean up.  whisk all the ingredients together and add salt and pepper to your taste.  and add in the greens and rub them in the dressing, coating the pieces and making sure the flavor really sinks in. pull the sweet potatoes out of the oven, and put after they have cooled ONLY slightly. i liked them a little warm because it softens the leaves a bit. also, throw the lentils in the microwave for 1 minute, then throw those in on top of the lettuce, sweet potatoes and dressing. mix everything together and let sit for a few minutes.

serve and enjoy! 

here is what mine looked like.  how can you not love eating such beautiful green food?!

enjoy, friends!

{road trip: nashville day 2 and 3}

{road trip: natchez nuptials day 1}