INGREDIENTS

• [ ] 2 cups roasted sweet potato, diced
• [ ] 1 tsp Extra Virgin Olive Oil (EVOO)
• [ ] 1 tsp paprika
• [ ] 5 cups Tuscan Kale
• [ ] 1.5 cups cooked beluga lentils
• [ ] 1 cucumber, sliced
• [ ] 6 radishes, sliced
• [ ] 2 tbsp chopped almonds
• [ ] ½ cup fresh dill
• [ ] vegan feta (optional)

Maple Mustard Dressing

• [ ] 1 tbsp wholegrain mustard
• [ ] 1 tbsp Extra Virgin Olive Oil (EVOO)
• [ ] 1 lemon, juiced
• [ ] 1 shallot, finely diced
• [ ] 1 tbsp maple syrup

INSTRUCTIONS

1. Preheat the oven to 390 F (200 C). In a bowl, combine the sweet potato, Extra Virgin Olive Oil, and paprika. Spread the mixture on a baking sheet and bake for 30 minutes. Once done, set aside to cool down.
2. While the sweet potato is baking, prepare the dressing. In a small bowl, combine the wholegrain mustard, Extra Virgin Olive Oil (EVOO), lemon juice, finely diced shallot, and maple syrup. Stir until well combined.