December 3rd, 2024
Recipes
Kale Salad with Crispy Lentils and Potatoes
Valentina P
- Difficulty
•
- Time 35"
Shredded kale, crispy roasted lentils, potatoes, cauliflower, a hint of curry powder, and a simple lemon olive oil dressing. 1-pan, delicious, and filling. Try the arugula option for an even speedier prep time.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 8 ounces yukon potato (about 2 medium-sized)
- 6 ounces cauliflower and/or broccoli florets (about 2 handfuls)
- 1 cup cooked lentils (canned or pre-steamed)
- 3 handfuls dino kale, chopped without stems (or arugula)
- 1/4 cup pine nuts
- 1 tablespoon olive oil
- curry powder, to taste For the Mustard Vinaigrette
- 3 tablespoons olive oil
- 2 1/2 tablespoons lemon juice
- 1/2 tablespoon dijon mustard
- 1 teaspoon maple syrup
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Dice the potatoes into 1-inch pieces.
- Step 2: Place the potatoes on a baking sheet and toss with 1/2 tablespoon of olive oil. Roast the potatoes for 15 minutes.
- Step 3: After 15 minutes, add the cooked lentils and the cauliflower and/or broccoli to the baking sheet with the potatoes. Drizzle with the remaining 1/2 tablespoon of olive oil and season generously with salt, pepper, and curry powder. Toss everything together until the seasoning is throughout and then spread into a single layer. Roast for another 10 minutes.
- Step 4: After 10 minutes, sprinkle the pine nuts over the vegetables and continue to roast for another 4 to 5 minutes.
- Step 5: Meanwhile, stir together the vinaigrette. Set aside.
- Step 6: Finely chop the kale leaves and place them in a mixing bowl. Drizzle with a splash of the vinaigrette and use your hand to massage the vinaigrette into the greens until they soften. Note: If using the arugula option, there is no need to massage the greens.
- Serve: Toss the greens with the roasted vegetables. Drizzle with more vinaigrette, to taste. Enjoy with any extra vinaigrette on the side.
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What you should eat next
Kale Salad with Crispy Lentils and Potatoes
PT35M 8 ounces yukon potato (about 2 medium-sized) 6 ounces cauliflower and/or broccoli florets (about 2 handfuls) 1 cup cooked lentils (canned or pre-steamed) 3 handfuls dino kale, chopped without stems (or arugula) 1/4 cup pine nuts 1 tablespoon olive oil curry powder, to taste 3 tablespoons olive oil 2 1/2 tablespoons lemon juice 1/2 tablespoon dijon mustard 1 teaspoon maple syrup salt and pepper, to taste Gluten Free Vegan 2 Servings
Ingredients:
