Warming Lentil Salad with Sweet Potato, Brussels Sprouts, and Feta Che

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 bag/container of Brussels sprouts, halved
• 2 red onions, thinly sliced
• 1–2 tbsp olive oil
• Salt
• 2 dl (about 1 cup) green lentils
• 5 dl (about 2 cups) water or vegetable broth (as per package instructions)
• 4 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 1–2 tbsp Dijon mustard
• pepper
• 4 handfuls kale, chopped and stems removed
• ½ dl (about ¼ cup) chopped pecans
• ½ package crumbled feta cheese