Kale Lentil Sweet Potato Salad - alive magazine

Ingredients

• 1 cup (250 mL) black (beluga) lentils
• 1 Tbsp (15 mL) extra-virgin olive oil or camelina oil
• 1 lb (450 g) sweet potato, peeled and shredded
• 1 large or 2 small bunches curly leaf kale
• 1 large red bell pepper, thinly sliced
• 1 large apple, thinly sliced
• 1/2 cup (125 mL) dried cherries
• 1/4 cup (60 mL) extra-virgin olive oil or camelina oil
• 1/4 cup (60 mL) raw almonds
• 2 Tbsp (30 mL) maple syrup
• 2 Tbsp (30 mL) cider vinegar
• 1 shallot, chopped
• 1 garlic clove, chopped
• 2 tsp (10 mL) lemon zest
• 2 tsp (10 mL) Dijon mustard
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) ground black pepper