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Four mason jars filled with layers of lentils, roasted sweet potatoes, massaged kale, and pumpkin seeds on a kitchen counter.

Kale Sweet Potato Lentil Mason Jar Salad

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 2 cups sweet potatoes, peeled and cubed into 1/2-inch pieces
  • 1 cup dried brown or green lentils, rinsed
  • 4 cups curly kale, stems removed and finely chopped
  • 1/2 cup tahin i
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 1 clove garlic , minced
  • 2 tablespoons olive oil, divided
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cranberries
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender. Set aside to cool.
  2. Place lentils in a small pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but not mushy. Drain and let cool completely.
  3. In a medium bowl, combine chopped kale with 1 tablespoon olive oil and a pinch of salt. Massage the leaves with your hands for 2-3 minutes until they become dark green and tender.
  4. In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic. Add water 1 tablespoon at a time until a pourable dressing consistency is achieved.
  5. Gather four 32-ounce mason jars. Divide the tahini dressing equally among the bottoms of the four jars.
  6. Layer the ingredients into each jar in the following order: cooled lentils, roasted sweet potatoes, massaged kale, pumpkin seeds, and dried cranberries.
  7. Seal the jars tightly and refrigerate. When ready to eat, shake the jar vigorously to distribute the dressing or pour into a bowl and toss.