Warm Lentil, Kale & Feta Salad

• 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.