Ingredients:
The dressing:
1/4 cup avocado oil
1/2 tsp. dried oregano leaves
1/4 tsp. salt
The salad:
2 Yukon gold potatoes, large diced
1 red onion, cut into 1/2 inch wedges
2 TB. avocado oil
1/2 tsp. dried oregano leaves
1/4 tsp. salt
3 cups roughly chopped black kale
1 can lentils, drained and rinsed
1 small radicchio, torn into bite sized pieces
4 radishes, thinly sliced
1 cup vegan feta cheese
Instructions:
Preheat oven to 400 degrees
For the dressing, whisk together the oil, oregano, and salt. Set aside.
Place a large baking sheet in the oven for 5 minutes.
For the salad, add the potatoes, onions, avocado oil, oregano, and salt to a large bowl and toss to coat everything.
Remove the hot baking sheet from the oven. Add the potatoes and onions to the baking sheet. Transfer back to the oven and cook for 20-25 minutes, until potatoes are brown, crispy, and cooked through.
Add the kale to the bowl that the potatoes and onions were mixed in. Toss gently to coat the kale in the oil left in the bowl. Add the lentils.
Remove the baking sheet from the oven and add the kale and the lentils. Stir to combine. Return to the oven and cook for another 6-8 minutes, just to wilt the kale and warm the lentils.
Remove the baking sheet from the oven and stir in the radicchio and radishes. Then add the feta and the dressing, stir to combine.
Enjoy!
