Lentil and Kale Salad with Roasted Vegetables
This hearty lentil and kale salad is packed with nourishing ingredients, vibrant colors, and a perfect balance of flavors. The nutty green lentils and earthy kale provide a rich base, while the citrusy honey lemon dressing and caramelized roasted vegetables add brightness and sweetness. Finished with creamy feta and fresh cilantro, this salad is both satisfying and versatile.
Ingredients
For the Salad:
- 1 cup green lentils
- 2 cups kale chopped
- 1 red onion sliced
- 4-6 carrots peeled and cut into thin strips
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil
- 3 oz feta cheese crumbled
- 4 tablespoons fresh cilantro chopped
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- 1 teaspoon salt
- Black pepper to taste
- 3 cups water
For the Honey Lemon Salad Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon juice
- ½ tablespoon Dijon mustard
- Zest of 1 lemon
- 1 tablespoons honey
- ½ teaspoon salt
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon fresh thyme
Instructions
- Cook 1 cup green lentils in 3 cups of water over medium heat for 20-25 minutes until tender but al dente. Drain and rinse under cold water.1 cup green lentils, 3 cups water
- Preheat oven to 400°F (200°C). Toss onion, carrots, and tomatoes with olive oil, cumin, smoked paprika, cayenne, salt, and black pepper. Roast for 25-30 minutes, stirring halfway.1 red onion, 4-6 carrots, 1 cup cherry tomatoes, 2 tablespoons olive oil, ½ teaspoon cumin, ¼ teaspoon smoked paprika, ⅛ teaspoon cayenne pepper, 1 teaspoon salt, Black pepper to taste
- Massage 2 cups kale with 2 tablespoons lemon juice in a large salad bowl until softened.2 cups kale, 2 tablespoons fresh lemon juice
- In a small bowl, whisk together olive oil, lemon juice, Dijon, lemon zest, honey, salt, red pepper flakes, and thyme for the dressing.¼ cup extra virgin olive oil, 1 tablespoon fresh lemon juice, ½ tablespoon Dijon mustard, Zest of 1 lemon, 1 tablespoons honey, ½ teaspoon salt, ⅛ teaspoon red pepper flakes, ⅛ teaspoon fresh thyme
- Add the lentils and roasted veggies to the kale. Toss with dressing, then top with feta and cilantro.3 oz feta cheese, 4 tablespoons fresh cilantro
- Storage: Refrigerate for up to 4 days. Add dressing just before serving for best texture.
Notes
Make Ahead:
The lentils and roasted vegetables can be cooked and stored in the fridge for up to four days, and the kale can be washed, massaged with lemon juice, and stored in a separate container. The dressing can also be made ahead of time and stored in the fridge for up to a week. When it's time to eat, simply toss the kale with the lentils and roasted vegetables, and drizzle with the dressing. The salad can be served cold or at room temperature, making it a convenient and satisfying meal for busy weekdays or on-the-go lunches. By prepping the elements ahead of time, you can save time and ensure that you have a nutritious and flavorful meal at your fingertips whenever you need it.
Nutrition
Calories: 475kcalCarbohydrates: 46gProtein: 17gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 19mgSodium: 1202mgPotassium: 854mgFiber: 18gSugar: 11gVitamin A: 11672IUVitamin C: 31mgCalcium: 201mgIron: 5mg
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