Warm Lentil Salad with Sausage & Apple

Makes: 4 servingsWarm Lentil Salad with Sausage and Apple



4 tablespoons extra-virgin olive oil, divided

2 tablespoons red-wine vinegar

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

3 links hot or sweet turkey sausage, casings removed

3 cloves garlic, minced

2 cups cooked or canned (rinsed) lentils

1 small bulb fennel, finely diced

1 Granny Smith apple, finely diced

2 stalks celery with leaves, finely diced

6 cups rocket



Whisk 3 tablespoons oil, vinegar, mustard, salt and pepper in a large bowl.

Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.

Add sausage; cook, stirring often and breaking up, until cooked through, about 5 minutes.

Add garlic; cook 30 seconds more. Stir in lentils and heat through, about 2 minutes.

Stir in 5 tablespoons of the dressing and remove from the heat. Stir in fennel, apple and celery.

Toss greens with the remaining dressing. Serve with the warm lentil mixture on top.

Roasted Sweet Potato Salad With Kale, Apple Cider Vinegar and Pecans



  • 1 large sweet potato
  • 1/4 cup dried, unsweetened cranberries
  • 1/4 cup chopped pecans
  • 4 beets peeled
  • 1 head of kale chopped
  • 1/2 cup cooked quinoa
  • 2 tablespoon of coconut oil
  • Salt and pepper


  • 2 tablespoons raw apple cider vinegar
  • 1 tsp wasabi
  • Juice of a lime
  • ¼ cup extra virgin olive oil


  1. Preheat oven to 350°F (180°C)
  2. Dice sweet potato into 3cm cubes. Peel fresh beets dice into 3cm cubes.
  3. Toss on a baking sheet with coconut oil, salt, and pepper. Bake for about 40-45 minutes, tossing occasionally until the vegetables are soft.
  4. While the vegetables are cooking, blanch the kale to reduce bitterness and soften the greens. To blanch, stir the chopped kale leaves into boiling water for 2-3 minutes, drain, then run under cold water to stop the cooking process.
  5. In a large bowl, toss together the sweet potato, beets, pecans, cranberries, kale and quinoa.
  6. To make dressing, place vinegar, wasabi and lime juice in a blender. Blend on medium for 30 seconds. Switch to lowest setting and slowly pour in oil with motor running.
  7. Add dressing to salad and toss well.



Roasted Beet, Sweet Potato & Kale Salad


You want complete meal, filled with nutrients but without fats?

This is one perfect salad which is combination of greens, proteins and fibre. Take look at the recipe:


  • 1 large sweet potato
  • 1/4 cup chopped pecans
  • 4 peeled beets
  • 1/4 cup dried, unsweetened cranberries
  • 1/2 cup of cooked quinoa
  • 1 head of chopped kale
  • 2 tablespoons of coconut oil
  • Salt and pepper

As dressing use apple cider vinegar, 1 tablespoon of wasabi, juice of lime and ¼ cup of olive oil.


Heat the oven to 180 C, cut the sweet potato into cubes for about 3 cm large. Peel the fresh dice into the potato cubes. Add them on a baking sheet with coconut oil, salt and pepper. The vegetables should soft from baking and bake them for about 40 to 45 minutes. Meanwhile blanch kale and stir the chopped kale leaves into boiling water for 2 to 3 minutes, drain them and wash them in the end with cold water. Put the sweet potato, beets, pecans, cranberries, kale and quinoa into a large bowl. You can blend the dressing together for about 30 seconds and pour it into the salad. Toss well the salad in the end and star enjoying.

Source: foodmatters.tv