Lentil & Kale Harvest Salad
A cold salad of cooked lentils, massaged kale, and roasted vegetables bound by a tangy vinaigrette. Served at room temperature with swappable grains, proteins, and seasonal vegetables.
Ingredients
Method
Rinse the lentils under cold water. In a large pot, add lentils and 3 cups fresh water or vegetable broth. Bring to a boil, then reduce heat to a simmer and cook for 20–25 minutes, until tender but not mushy. Drain and cool to room temperature.
While lentils cook, preheat the oven to 425°F. Toss the root vegetable and cruciferous vegetable with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway, until golden and tender. Set aside to cool.
In a small bowl, whisk together 2 tbsp olive oil, lemon juice, minced garlic, Dijon mustard, salt, and black pepper. Taste and adjust seasoning as needed.
In a large bowl, combine the chopped kale and cooked lentils. Pour the dressing over the kale and lentils, and massage gently for 1–2 minutes to soften the kale and distribute the dressing.
Fold in the roasted vegetables. Divide among serving bowls and top with fresh herbs and seeds or nuts.
Serve at room temperature or chilled.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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