Lentil, Kale, and Roasted Potato Salad with Mustard Vinaigrette

Prep Time 20 minutes
Cook Time 30 minutes
Servings 2 portions

Rich in fiber, minerals and vegetable protein, lentils are a real nutritional gold mine that we should incorporate more often to our meals. Here is how a simple lentil salad can turn into a complete and tasty meal! Amplify your dish by adding some greens, nuts and roasted root veggies. The mustard dressing with maple and capers compliments this dish wonderfully. For more winter salad recipe ideas, visit our blog!

Print

How It's Made

Ingredients

  • A cup of brown lentils
  • 1/4 cup of dried cranberries
  • 1/4 cup of pecans
  • 2 green onions
  • 4 cups of kale
  • 8-12 baby potatoes, depending on their size
  • A drizzle of olive oil
  • Sea salt and freshly ground pepper

Directions

  1. Rinse the lentils, place them in a saucepan and cover with cold water about 3 to 4 cm above the level of the lentils. Bring to a boil then simmer over low heat for 20 to 30 minutes. It is important to use enough water so that the lentils are submerged throughout the cooking. Taste the lentils near the end of cooking to decide the firmness you want. Chop the cranberries and pecans into large chunks and add them to the lentils. Set aside.
  2. Meanwhile, preheat oven to 400°F and cut the potatoes in 2. On a baking sheet, toss potatoes with olive oil, salt and pepper. Bake for 25-30 minutes. Prepare the mustard dressing.
  3. Finely chop the green onions and kale (stems removed). Add them to a bowl alon with half the mustard dressing and massage the kale leaves with your hands until soft, about 2 mintues.
  4. In large serving bowls, place the kale and lentils at the bottom, then add the roasted baby potatoes. Drizzle with the remaining mustard dressing and serve!

How It's Made: Mustard Dressing with Maple and Capers

Ingredients

  • 2-3 tablespoons of dijon mustard
  • 1/4 cup + 2 tablespoons of olive oil
  • 1 tablespoon of apple cider vinegar
  • 1 clove of garlic, grated
  • 1 tablespoon of maple syrup
  • 3 teaspoons of capers
  • Sea salt and freshly ground pepper

Directions

  1. Mix all ingredients together except the capers to obtain a homogeneous and creamy sauce. Adjust seasoning and add capers.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

Reviews