Warm Lentil and Kale Salad
Seasonal fall produces are roasted and combined with earthly lentils, kale, and a bright and tangy vinaigrette dressing.
Equipment
- 1 baking sheet
- 1 Salad bowl
Ingredients
Warm Lentil and Kale Salad
- 2 cups precooked lentils, brown, green, or French green recommended
- 1 sweet potato, diced
- 1 red onion, sliced
- 1 cup brussels sprouts, halved
- 2-3 garlic cloves, smashed
- 1 cup kale, chopped
- 1 tbsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp allspice
Vinaigrette
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- pinch of salt and pepper
Instructions
- Preheat the oven to 400F degrees.
- Spread the sweet potato, onions, and brussels sprouts out onto a baking sheet. Drizzle with olive oil. Season with salt, pepper, allspice, and cumin. Add the smashed garlic cloves.
- Roast the vegetables until fork tender and cooked through.
- Cook your lentils according to the package directions and drain completely.
- Add the kale, roasted vegetables, and lentils to a bowl. Toss to combine.
- Add your ingredients for the vinaigrette to a jar and shake to combine.
- Drizzle the dressing over the salad. Toss so everything is coated.
- Serve and enjoy!
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