If you know me, you know I love a good salad—and this Simple Nourishing Lentil Kale Salad is one I keep coming back to. It's hearty enough to enjoy on its own, but also works beautifully as a side dish or packed-up lunch. The lentils bring just the right amount of substance, the kale holds up well over a few days, and the whole thing comes together without much fuss.
Want the perfect homemade cracker to go with this yummy salad? Let me suggest a few I love- Einkorn crackers are not only pretty and rustic, but delicious as well. Crunchy whole wheat crackers are tasty as well! Rye crackers are another whole grain cracker to love.
How to make
The key to this salad is how simple it is to make. No fuss, just simple directions. Start by removing the large and tough stems from the kale leaves. Rough chop the kale. Drizzle it lightly with olive oil and sprinkle with salt.
Massage the kale for a few minutes. I always do this with kale salads as it tenderizes the kale and makes it much more pleasant to eat. Once this is done, add the remaining ingredients to the bowl. Mix the vinaigrette and pour it over the top. Mix well to combine and top with the parmesan if you are using. That is it! The salad is ready to serve.
Tips and tricks
- This salad is best served fresh. I like to mix it about 30 minutes before serving to let the flavors meld, but any longer than this and the kale will get pretty mushy. If slightly mushy kale doesn’t bother you, mix it earlier.
- I used french lentils for my salad, they hold together so much better. But, if you cannot find them, use green lentils.
- If you want to cut some of the bitterness from the shallots, chop them and soak them in water for about 10 minutes. Drain and add them to the salad.
- I used shaved parmesan in my salad, but pecorino, goat, or even feta cheese will work as well.
- If you want to add a protein to this, chopped ham, prosciutto, or crispy bacon pieces work well also.
More Easy Salad Recipes
Follow me on Instagram!
For more inspiration
Simple Nourishing Lentil Kale Salad
Ingredients
- ⅓ cup raisins golden
- 4 ½ cups kale thinly sliced
- 1 cup cooked French or green lentils
- ¼ cup chopped pistachios
- ¼ cup shallots
- ¼ cup parmesan cheese shaved
Red Wine Vinaigrette
- 3 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon red wine vinegar
- 1 teaspoon minced garlic
- salt and pepper
Instructions
- The key to this salad is how simple it is to make. No fuss, just simple directions. Start by removing the large and tough stems from the kale leaves. Rough chop the kale. Drizzle it lightly with olive oil and sprinkle with salt.
- Massage the kale for a few minutes. I always do this with kale salads as it tenderizes the kale and makes it much more pleasant to eat. Once this is done, add the remaining ingredients to the bowl.
- Mix the vinaigrette and pour it over the top. Mix well to combine and top with the parmesan if you are using. That is it! The salad is ready to serve.
Mary A Hicks says
Can't wait to try. Love lentils.
admin says
Let me know what you think Mary!