Warm Lentil, Kale & Feta Salad
with Sweet Potato, Caramelized Onion Dressing & Cashews
- Eggs
- Milk
- Tree Nuts
- Wheat
This salad features tender lentils, hearty kale, crunchy cabbage, and roasted sweet potatoes for variety in every bite. You'll whip up a caramelized onion dressing to add savory sweetness, and sprinkle on feta cheese for delicious tangy flavor. Crunchy cashews and wonton strips add nutty contrast, for a hearty, wholesome meal in just 25 minutes.
Ingredients
4 ounce
Kale
1.5 ounce
Creamy Balsamic Dressing
(Contains: Eggs)
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Lentils
½ ounce
Cashews
(Contains: Tree Nuts)
1 unit
Wonton Strips
(Contains: Wheat)
1 ounce
Roasted Onion & Garlic Spread
1 unit
Lemon
1 unit
Sweet Potatoes
4 ounce
Shredded Red Cabbage
Not included in your delivery
Salt
Pepper
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim ends of sweet potato and halve lengthwise; thinly slice crosswise into 1⁄4-inch-thick half-moons. • Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 15-18 minutes.
• While sweet potato roasts, 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 kale (similar to how you would knead dough) until leaves begin to tenderize, 30 seconds. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender texture. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add lentils, salt, and pepper; cook, stirring occasionally, until lentils are warmed through, 1-2 minutes.
• Transfer warmed lentils to bowl with kale; add cabbage, cashews, onion and garlic spread, 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 potato is done, carefully transfer to bowl with salad; toss to combine. Taste and season with additional lemon juice, salt, and pepper if desired.
• Divide salad between bowls. Top with feta and wonton strips. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious blend of flavors and textures, though some found it unbalanced or bland.
- Ease of prep: Quick and easy to assemble, with helpful instructions like massaging the kale for better texture.
- Suggestions: Consider adding grilled chicken or shrimp for extra protein. Some preferred cooking the kale and cabbage.
- Portions: Several mentioned wanting more sweet potato; consider adding extra veggies to bulk it up.
- Texture: The canned lentils were too mushy for some; dried lentils or firmer beans like chickpeas might work better.
Reviews from our home cooks
This was so easy and so satisfying. It reminded me of the sweet potato/lentil salad from The NY Times cooking ap that I make fairly often. Hope you guys do more of these!
Another great meal. Didn't necessarily need the sauces, and the lentils were quite mushy. Nevertheless, it all came together as a tasty, healthy dish.
Delicious flavor and pairs very well with the sweet potato and dressing
I also added some roasted carrot since i didn't think one sweet potato was enough. Tasty.
The flavors were delish, however, the sweet potato was so tiny...I had to add my own.
Excellent, except the canned lentils were mushy like refried beans. Luckily, I had a can of Trader Joe's Lentils
This was good. I didn't use the wontons, kinda drab for the recipe. Would have been better with a salty/spicy topper.
easy and healthy salad! great variety of ingredients. would order this again!
Really great flavor. Came with balsamic dressing but wasn't even needed. Definitely will order again🩷
Loved this dish! Satisfying yet didn't feel heavy- and this is from a non-vegetarian. Would def like to see more options like this for lighter faire evening options.
