Servings: 8 servings (6 cups total) 1x
Ingredients
For the Roasted Vegetables:
- 1 medium sweet potatoes (8-10 ounces), peeled and cut into ½ inch cubes (2 cups)
- 8 ounces Brussels sprouts, trimmed and cut in half (2 cups)
- ½ medium red onion, thinly sliced (1 cup)
- 2 garlic cloves, minced (1 tablespoons)
- 1½ tablespoons avocado oil or olive oil
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
For the Lentils:
- 1/2 cup uncooked green lentils
- 1 ½ cups broth or water
For the Maple-Dijon Vinaigrette:
- ¼ cup avocado or olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoons Dijon mustard
- 1 garlic clove, minced (1 ½ teaspoons)
- 1 teaspoon fresh thyme (or ¼ teaspoon dried thyme)
- Pinch of salt and pepper, or to taste
For the Salad:
- 4 cups chopped curly kale leaves, stems removed, loosely packed
- Pinch of salt
- ¼ cup roasted and salted pumpkin seeds
- ¼ cup chopped pecans, toasted (omit for nut free)
- ½ cup dried cherries and/or dried cranberries (we like a mix)
- ½ cup crumbled feta cheese (may sub goat cheese crumbles, blue cheese, or Parmesan cheese, or omit for dairy-free and vegan)
Instructions
- Make the roasted vegetables: Preheat the oven to 375℉ degrees. Add the sweet potatoes, Brussels sprouts, onion, and garlic to a baking pan. Toss with oil, salt and pepper. Roast in the preheated oven for 20-25 minutes or until slightly golden brown on the edges. Allow the vegetables to cool for 15-20 minutes before adding to the salad.
- Cook the lentils: while the vegetables are roasting, cook the lentils. In a medium saucepan over medium high heat combine the lentils and broth or water. If using water, add a pinch of salt. Bring to a boil then reduce to a simmer and cook for 20 minutes or until lentils are tender. Remove from heat and allow to cool for 15-20 minutes.
- Toast the pecans: Add the pecans to a small skillet over medium heat. Toast the pecans for 6-8 minutes or until pecans give off a nutty aroma, tossing occasionally to prevent burning. Remove from heat and set aside.
- Make the vinaigrette: In a small bowl or small food processor, combine the oil, vinegar, maple syrup, mustard, garlic, thyme, and a pinch of salt and pepper. Whisk well to combine and set aside.
- Assemble the salad: In a large bowl add the kale with a pinch of salt. Massage the kale for about 1 minute. Then add the lentils, roasted vegetables, pumpkin seeds, dried cherries and feta. Add the vinaigrette, and toss to coat. Top the salad with additional feta, pumpkin seeds, pecans, and dried cherries if you desire.
Notes
Make-Ahead: There are several components of this salad that you can prep ahead of time. You can roast the veggies, cook the lentils, and make the vinaigrette ahead of time. Store those components in separate air-tight containers for up to 3 days before assembling this lentil salad recipe. We recommend waiting to assemble the salad until just before serving it.
Leftovers: Store leftovers in a covered container in the fridge for up to 2 days.
Nutrition Information
- Serving Size: 1/8 of recipe (or about 3/4 cup)
- Calories: 272
- Fat: 16 g
- (Sat Fat: 3 g)
- Sodium: 318 mg
- Carbohydrate: 25 g
- (Fiber: 6 g
- Sugar: 9 g)
- Protein: 8 g
- Cholesterol: 5 mg