Filling Sweet Potato Salad with Kale, Lentils and Za'atar Dressing

Ingredients

• 2 lbs sweet potatoes, chopped
• 2 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/3 cup walnuts, chopped
• 1 bunch lacinato (or "dinosaur" kale), de-stemmed and chopped*
• 1/4 cup chopped shallots
• 1/2 cup flat-leaf parsley, chopped
• 3 medjool dates, pitted and chopped
• 1 15 oz can lentils, well-drained (1 1/3 cup cooked lentils)
• optional: handful of feta, crumbled
• 1/2 navel orange, juiced (1/4 cup juice)
• 2 tbsp extra virgin olive oil
• 1 tsp pure maple syrup
• 1 tbsp za'atar
• 1/2 tsp Aleppo pepper flakes (or 1/4 tsp red pepper flakes)
• 3/4 tsp kosher salt + pinch of black pepper

Instructions

1. 1

   Preheat oven to 400F. Place sweet potatoes on an extra large baking sheet. Drizzle with 2 tbsp olive oil and 1/2 tsp kosher salt. Toss to coat then spread in an even layer. Roast for 23 minutes.

2. 2

   Remove pan from oven and sprinkle on walnuts. Return to oven and cook for another 7 minutes, or until walnuts are golden and fragrant, keeping an eye on them to make sure they don't burn. Set aside to cool slightly. (Alternatively, you can cook potatoes for 30 minutes and toast walnuts in a pan over medium heat for 7 minutes.)

3. 3

   Meanwhile, chop kale and place in a large mixing bowl. Add shallots, parsley, dates, and lentils.

4. 4

   Whisk together the dressing ingredients in a small bowl.

5. 5

   Add cooked sweet potatoes and walnuts to mixing bowl. Pour dressing over salad and toss to combine. Taste and adjust for salt--depending on the salt level in your lentils and za'atar, you may need more (both of mine are salted). I love sprinkling good feta on top! Serve room temperature. Store leftovers in the fridge for up to 3 days.