Lentil, Kale, and Roasted Potato Salad with Mustard Vinaigrette
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Rich in fibre, minerals and vegetable protein, lentils are a real nutritional goldmine that we should feature more often on the menu. Here's how a simple lentil salad can turn into a satisfyingly hearty meal just 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!
1 cup dried brown lentils
¼ cup PRANA organic cranberries sweetened with apple juice
¼ cup PRANA organic raw pecans
8-12 baby potatoes (depending on size)
1 drizzle olive oil
2 green onions
4 cups kale
Sea salt and fresh ground pepper
2-3 tbsp of Dijon mustard
1/4 cup + 2 tbsp of olive oil
1 tbsp of apple cider vinegar
1 clove of garlic, grated
1 tbsp of maple syrup
3 tsp of capers
Sea salt and freshly ground pepper
Rinse lentils, place in a saucepan and cover with enough cold water to cover by 1 to 2 inches (3 to 5 cm). It's important to use enough water so that lentils remain covered throughout cooking. Bring to a boil and simmer over low heat 20 to 30 minutes, according to desired firmness. Transfer to a bowl, add in roughly chopped cranberries and pecans, then set aside.
Preheat oven to 400°F (205°C) and cut baby potatoes in half. On a baking sheet, toss potatoes with olive oil and season generously with salt and pepper. Roast 25-30 minutes.
In the meantime, prepare mustard dressing. Mix all ingredients together except the capers to obtain a homogeneous and creamy sauce. Adjust seasoning and add capers.
Finely chop green onions and kale (stems removed). Add to a bowl along with half the mustard dressing and massage with your hands until kale turns soft, about 2 minutes.
In bowls or deep salad plates, place kale and lentils, then top with roasted baby potatoes. Drizzle with remaining mustard dressing and serve.