Everyone needs a good kale salad in their repertoire. Here is my go-to.
Servings
Ingredients
Veggies
- 1 bunch kale, roughly chopped
- 3 carrots, diced
- 1/2 lb potatoes, I prefer small colorful potatoes
- 1 avocado, optional
Protein
- 1/3 cup french lentils, or any black, green, or brown lentils
- 1/3 cup dry quinoa
Seasonings
- 1 cup vegetable broth, I use bouillon paste
- 1 tbsp pesto, optional, storebought or homemade
- 1 tsp olive oil, for roasting
- 1/2 lemon, juiced
- sea salt and freshly ground pepper, to taste
- nuts, or seeds – a few – optional to garnish
Instructions
Roasting Veggies
- Preheat the oven to 375°F.
- Wash and chop the carrots and potatoes into pieces roughly the same size. On a baking sheet lined with parchment paper, toss them with 1 tsp olive oil and a pinch of salt and pepper.
- Roast for about 30 min, until soft and browned around the edges.
Lentils & Quinoa
- Meanwhile, in a saucepan, combine the dry lentils and quinoa with 2 cups of vegetable broth.
- Simmer for about 30 minutes on low heat, covered with a lid, until the water is fully absorbed.
- Remove from the heat and let it sit with the lid on for 5-10 minutes before opening, to allow it to steam and fluff up.
Salad
- In a large bowl, massage kale for about a minute with the lemon juice and pesto (or a splash of olive oil if not using)
- Toss the warm root veggies and lentils with the greens and garnish with avocado and a few nuts or seeds, if desired. Serve warm or chilled.
- Drain and remove the seasonings. Add good quality sea salt and fresh ground pepper to taste.
Want to Save this Recipe?Become a KCK member to create your own digital cookbooks, access my full recipe library, get my customizable weekly meal plans, and automatically generate grocery lists! Learn More →
