Warm Lentil, Kale & Feta Salad

Trim ends of sweet potato and halve lengthwise; thinly slice crosswise into ¼-inch-thick half-moons.

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Trim ends of sweet potato and halve lengthwise; thinly slice crosswise into ¼-inch-thick half-moons.

Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 15-18 minutes.

While sweet potato roasts, remove and discard any large stems from kale. Drain and rinse lentils. Zest and quarter lemon.

Add kale to a large bowl along with a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves begin to tenderize, 30 seconds. TIP: Don’t skip this step, massaging helps the kale leaves wilt slightly, lending a tender texture.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add lentils, salt, and pepper; cook, stirring occasionally, until lentils are warmed through, 1-2 minutes.

Transfer warmed lentils to bowl with kale; add cabbage, cashews, onion and garlic spread, dressing, lemon zest, a drizzle of olive oil, and juice from half the lemon. Toss until kale is wilted and everything is evenly coated in dressing.

Once sweet potato is done, carefully transfer to bowl with salad; toss to combine. Taste and season with additional lemon juice, salt, and pepper if desired.

Divide salad between bowls. Top with feta and wonton strips. Serve.