Glowing Autumn Lentil Kale Salad
I’m loving this festive fall salad for so many reasons.
First, it’s packed with an array of amazing textures and flavors. I’m partial to an abundant head of kale for it’s health benefits and because it also provides the perfect earthy base for crispy apples, sweet and tangy cranberries, crunchy pumpkin seeds, protein-packed lentils and creamy, salty feta. The lemon vinegar dressing is bright and just ever so subtly maple-sweetened.
It’s hearty, yet still light.
Second, this recipe is easy. Super easy. Chop some kale, dice one apple, slice some red onion, make a simple dressing, open a can of lentils, add a handful of pumpkin seeds and dried cranberries and toss. Garnish with feta (optional) and salt and pepper to taste. The whole salad can be prepared in advance (which would make it a great Thanksgiving side dish) and I actually think this salad tastes better the next day when the flavors have had plenty of time to mingle.
It just may become your new favorite fall go-to…
Glowing Autumn Lentil Kale Salad
1/3 cup dried cranberries
4 1/2 cups thinly sliced Tuscan kale*
1/4 cup pumpkin seeds
1 15-ounce can lentils, rinsed and drained
1 apple, diced
1/4 cup thinly sliced red onion
1/4 cup feta cheese or goat cheese (optional)
2 tablespoons red wine vinegar
1 tablespoon lemon juice
3 tablespoons olive oil
1 tablespoon pure maple syrup (or honey)
salt and pepper
To make the dressing: In a small bowl, add the vinegar, lemon juice, olive oil, maple syrup, and salt and pepper and use a whisk to combine. Alternately, you can add the dressing to a mason jar and shake until the dressing thickens.
For the salad: Place the kale in a large bowl, dress the salad and toss (you may not need all the salad dressing). Add the lentils, cranberries, pumpkin seeds, apple, red onion and feta cheese (if desired). Give it a taste and adjust salt and pepper as desired.
*You can use any variety of kale that you like for this salad. You can even replace some or all of the kale with shaved Brussels sprouts and/or spinach. Enjoy!
***NEXT COOKING CLASS*** Grab your friends & come join me for a fun evening out! Classes are held at my cooking studio at 59 Marina Road, Yarmouth, ME.
Fall Tuscan Dinner Party!
Thursday, November 8th, 2018, 6:30pm-8pm – BOOK NOW
Fitting for an elegant, rustic affair, this menu is filled with seasonal flavors guaranteed to impress. Consider your “hostess with the mostess” status complete. Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.
- Baked Feta with Olives
- Sauteed Greens with Garlic and White Beans
- Tuscan Vegetable and Farro Soup
- Crispy Gnocchi with Mushrooms, Basil & Parmesan
- Chocolate Hazelnut Truffles
This class is $75 per person. Space is limited to 12 guests.