Kale & Lentil Salad w/ Roasted Roots

Everyone needs a good kale salad in their repertoire. Here is my go-to.

Kale & Lentil Salad w/ Roasted Roots

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Active Time: 10 minutes
Servings 1



  • 1 bunch kale, roughly chopped
  • 3 carrots, diced
  • 1/2 lb potatoes, I prefer small colorful potatoes
  • 1 avocado, optional


  • 1/3 cup french lentils, or any black, green, or brown lentils
  • 1/3 cup dry quinoa


  • 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


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.


  • 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.
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