4 servings / 45mins 

Ingredients:

• 2 Sweet Potato (diced into 1 inch cubes) 
• 15mg Extra Virgin Olive Oil

(divided)

• 3g Cinnamon
• Sea Salt & Black Pepper (to taste)
• 396mg Green Lentils (cooked,

drained and rinsed)

• 84g Kale Leaves 
• 30ml Balsamic Vinegar
• 20g Maple Syrup
• 15g Dijon Mustard
• 2g Thyme
• 38g Feta Cheese (crumbled)

Directions:

1. Preheat oven to 410oF (210oC). Place chopped sweet potato in a mixing bowl and toss with half your extra virgin olive oil, cinnamon and season with a bit of salt and pepper. 
2. Place on a parchment-lined baking sheet and bake in the oven for 30 to 35 minutes or until golden.
3. In the meantime, drain lentils and rinse with cold water. Set aside.
4. Place remaining extra virgin olive oil in a frying pan and warm over medium heat. Add in kale leaves and saute just until wilted. 
5. Remove from heat immediately. Prepare dressing by mixing balsamic vinegar, maple syrup, mustard and thyme. Mix well.
6. Combine sweet potatoes, lentils, wilted kale, feta cheese and dressing together in a large mixing bowl. 
7. Toss well and serve. Enjoy!

Notes:

• Leftovers- Refrigerate in an airtight container for up to four days.
• Serving size- One serving is equal to approximately 2 cups of salad.
• More Flavour- Add fresh herbs, chopped walnuts, or pumpkin seeds.
• Make it vegan- Omit the feta cheese.