Sprouted Lentil Sweet Potato Salad with Lemon-Herb Kefir Dressing

I just threw together some left over ingredients I had in the fridge and it turned out to be a great salad!!! The baked sweet potato contrasts the tart kefir dressing beautifully and the sprouted lentils add a nice healthy crunch! 

Salad
1 carrot, shredded
2 sweet potatoes, baked and sliced
1 cup sprouted lentils (Instructions:Sprouting seeds, legumes, grains...)
2 kale leaves
2 cups spinach
2 romaine leaves
(You can use any greens you like, these are just what I had on hand.)

Lemon-Herb Kefir Dressing (not vegan unless you use coconut or another non-dairy kefir) (Makes about 1 1/2 cups)
1 cup kefir (Instructions here: Making Kefir)
1/4 cup sunflower seeds, ground
1 Tablespoons olive oil
2 teaspoons finely chopped fresh thyme, or ½ teaspoon dried
2 teaspoons finely chopped fresh oregano, or ½ teaspoon dried
1/2 teaspoon mustard powder
1 Tablespoons fresh lemon juice
1 teaspoon agave or raw honey
1/8 teaspoon sea salt, or to taste

1. Whisk together all dressing ingredients in bowl or jar until well combined. Cover and refrigerate at least 1 hour to enhance the flavors. 

2. Wash and dry the kale and lettuce. Tear into pieces of desired size and mix with the spinach. Toss with shredded carrot, sprouts, and sweet potato slices. Serve with Lemon-Herb Kefir Salad Dressing.