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.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 Servings

Calories: 268 kcal per serving

Ingredients

1 cup - green lentils
2 cups - kale
1 - red onion
4 - carrots
1 cup - cherry tomatoes
2 tablespoons - olive oil
3 ounces - feta cheese
4 tablespoons - fresh cilantro
½ tsp - cumin
¼ tsp - smoked paprika
⅛ tsp - cayenne pepper
1 tsp - salt
Black pepper
3 cups - water
¼ cup - extra virgin olive oil
2 tablespoons - fresh lemon juice
1 tbsp - fresh lemon juice
½ tbsp - Dijon mustard
1 - lemon
1 tbsp - honey
½ tsp - salt
⅛ tsp - red pepper flakes
⅛ tsp - 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.
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.
Massage 2 cups kale with 2 tablespoons lemon juice in a large salad bowl until softened.
In a small bowl, whisk together olive oil, lemon juice, Dijon, lemon zest, honey, salt, red pepper flakes, and thyme for the dressing.
Add the lentils and roasted veggies to the kale. Toss with dressing, then top with feta and cilantro.
Storage: Refrigerate for up to 4 days. Add dressing just before serving for best texture.

Nutrition