Looking for a delicious way to eat kale? Look no further! This Kale and Lentil Salad is simply the best! Full of crunchy kale, protein rich lentils, creamy salty feta, and tossed in a simple homemade vinaigrette, you’re going to want to make this one again and again.
There are a lot of dishes I enjoy with kale, but they often involve cooking the green. While I love doing that too, kale is equally delicious fresh!
This kale and lentil salad only takes a few minutes to prepare, but it feels special and makes a great side dish for lunch or dinner. Top with grilled chicken or a salmon fillet for the perfect light but filling meal.
For more recipes with kale try Sautéed Kale and Mushrooms, Kale and Sweet Potato Meatballs, Autumn Kale and Mushroom Soup, and Zuppa Toscana Olive Garden Recipe.
Why you'll love this recipe
- Finely chopped kale- My secret to making kale taste good in salads? Chopping it up finely! By doing this, the bites don’t feel as overwhelming, and the dressing is able to soften the kale more easily.
- Protein rich- Adding lentils makes this salad high in protein thus making it more filling.
- Simple vinaigrette- This salad is dressed with a simple homemade vinaigrette, using things you most likely have on hand! Making the dressing at home ensures that there aren’t any unnecessary ingredients added while making it totally delicious.
Ingredients
- Kale: Use standard curly kale or something like Lacinato kale. Truly any variety will work.
- Lentil: I like to use petite french lentils in this salad.
- Red bell pepper: This adds color and flavor.
- Pumpkin seeds: Pumpkin seeds are a healthy food powerhouse, and they also add a little crunch to the dish.
- Feta: Crumbled feta is one of my favorites when making salads! It doesn’t have a super strong flavor, but it adds saltiness and creaminess, and makes the salad taste richer and more savory.
- Fresh Dill: Fresh is best here!
- Green onion: This is a lighter flavor than regular onion, which is great when eating raw.
- Vinaigrette: A simple homemade vinaigrette made from red wine vinegar, extra virgin olive oil, and honey.
How to prepare
Step 1. Begin by chopping the kale in small pieces.
Step 2. To a large bowl, add well chopped kale, sliced green onions, small diced red bell pepper, pumpkin seeds, chopped dill, and crumbled feta.
Step 3. Separately, in a small bowl, add remaining ingredients to create the vinaigrette.
Step 4. Pour vinaigrette over top of salad ingredients and toss to coat everything in the dressing. Serve right away.
Storage
While this salad is best served fresh, you can store any leftovers in an airtight container for up to 2 days.
If you are bringing this salad to an event or potluck, keep the vinaigrette separate and dress just before serving.
More salad recipes
Did you enjoy this Kale and Lentil Salad? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Kale and Lentil Salad
Ingredients
Salad Ingredients
- 6 cups Kale about 1 large bunch, chopped well
- 1 cup petite french lentils 1 cup dry, cooked according to the packaging instructions
- 1 red bell pepper small diced
- ½ cup pumpkin seeds
- ½ cup crumbled feta
- ¼ cup fresh dill chopped
- 2 green onions diced
Vinaigrette Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tbsp. honey
- salt and pepper to taste
Instructions
- To a large bowl, add well chopped kale, sliced green onions, small diced red bell pepper, pumpkin seeds, chopped dill, and crumbled feta.
- Separately, in a small bowl, add remaining ingredients to create the vinaigrette.
- Pour vinaigrette over top of salad ingredients and toss to coat everything in the dressing.
- Serve right away.
Leave a Reply