This lentil and kale power salad is a wholesome, protein-packed dish that combines hearty lentils with nutrient-rich kale.
Tossed in a zesty citrus vinaigrette, this salad serves as a satisfying and flavorful meal or side dish.
It's an excellent choice for those looking to enjoy a plant-forward, balanced, and delicious dish that can be served warm or chilled.
Why You’ll Love This Recipe
- Lentils provide a good source of plant-based protein and fiber, making the salad filling and nutritious.
- Kale adds a robust texture and is packed with vitamins and antioxidants.
- The citrus vinaigrette brightens the heavy greens and lentils, balancing the flavors with acidity and a hint of sweetness.
- Simple preparation and versatile serving options make this salad accessible and crowd-pleasing.
Lentil and Kale Power Salad with Citrus Vinaigrette
A vibrant and nutrient-dense salad featuring protein-rich lentils and hearty kale, tossed in a bright citrus vinaigrette for a wholesome meal.
- Prep time
- 15 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 cup dry green or brown lentils (about 200g), rinsed
- 4 cups chopped kale leaves, tough stems removed (about 140g)
- 1 medium carrot, peeled and grated
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- For the Citrus Vinaigrette:
- 1/4 cup fresh orange juice (about 60ml)
- 2 tablespoons fresh lemon juice (about 30ml)
- 1/4 cup extra virgin olive oil (about 60ml)
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Lentils Place rinsed lentils in a medium saucepan and cover with 3 cups of water. Bring to a boil, then reduce heat and simmer uncovered until lentils are tender but not mushy, about 20-25 minutes. Drain any excess water and let lentils cool to room temperature.
- Prepare the Kale and Vegetables While lentils cook, wash and chop kale, removing thick stems. Grate the carrot and finely chop the red onion and parsley.
- Make the Citrus Vinaigrette In a small bowl, whisk together orange juice, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper. Slowly drizzle in olive oil while whisking continually until emulsified.
- Assemble the Salad In a large bowl, combine cooled lentils, kale, grated carrot, red onion, and parsley. Pour the citrus vinaigrette over the salad and toss well to combine.
- Serve Allow the salad to sit for 10-15 minutes at room temperature to soften the kale slightly, or chill in the refrigerator for up to 1 hour before serving. Serve at room temperature or chilled.
Helpful Tips
- For softer kale, massage the leaves gently with a pinch of salt before assembling the salad.
- Adjust the sweetness of the vinaigrette to your preference by adding a bit more honey or maple syrup if desired.
- This salad is great as a meal on its own or served alongside grilled chicken or fish.
- Rinse lentils thoroughly and discard any debris before cooking.
- Ensure lentils are cooked to at least 165°F (74°C) internal temperature for food safety.
Storage and Make-Ahead
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Keep dressing separate if you plan to store the salad longer to maintain freshness of the kale.
Consume leftovers within 3 days for best texture and flavor.
Frequently Asked Questions
Can I use other types of lentils for this salad?
Yes, green or brown lentils work best as they hold their shape well, but you can also use French lentils (Puy) for a nuttier flavor.
Is this salad suitable for meal prep?
Absolutely! Lentil and kale power salad holds up well in the fridge for several days, making it a great option for make-ahead meals.
Can I make the salad vegan?
Yes, just substitute honey in the vinaigrette with maple syrup or agave nectar to keep it vegan.
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