- VE
- GF
- LC
Kale Lentil 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:
For the Honey Lemon Salad Dressing:
Instructions
- Step 1
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.
- Step 2
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.
- Step 3
Massage 2 cups kale with 2 tablespoons lemon juice in a large salad bowl until softened.
- Step 4
In a small bowl, whisk together olive oil, lemon juice, Dijon, lemon zest, honey, salt, red pepper flakes, and thyme for the dressing.
- Step 5
Add the lentils and roasted veggies to the kale. Toss with dressing, then top with feta and cilantro.
- Step 6
Storage: Refrigerate for up to 4 days. Add dressing just before serving for best texture.
Tips & Tricks
Per serving
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