This winter salad can be eaten warm or cold!
What I love about this recipe is that not only is it super healthy, its also amazing for meal prep! To keep this fresh for the week or few days, make the dressing, and keep it aside in a jar. Keep the kale in a container, portioned to make it easier. Add the dressing to the kale the day of when packing your lunch or the night before. Combine the the other veggies and lentils, and microwave to reheat and wilt the kale a bit. Or, for a more fresh version, don’t microwave it and eat it as is. Either way, it’s delicious! Also, I added avocado just for esthetic purposes when I shot this dish, and it’s actually really good with it so I recommend adding it! It adds healthy fats to this meal, since the dressing is oil free.
I came up with this super simple recipe because I wanted to make a super simple and delicious meal for the week. It’s January, so naturally I have more motivation than usual to eat healthy! This dish is flavorful, but it’s not super saucy or something my 5 year old self would have wanted to eat, you know? It’s really healthy, but you don’t have to compromise on flavor, ever!!! Fat does carry flavor really well, and that’s why a lot of oil-free recipes fall flat on taste. But the combinaison of the almond butter and balsamic vinegar packs quite the punch! I love it!
If you want this salad to also have more a dressing instead of the kale soaking up all the flavor, you can double the dressing. Massage half of it into the kale, then keep the other half to serve.
Feel free too add more ingredients and experiment with this recipe! You could even vary the dressing if you like this vegetable combo but want some variety! I love the lentils in this, but beans could also work really well here!
Lentil Kale Salad
- 1 Yam, small diced
- 1/2 cup dry lentils I used french lentils
- 1/4 of a red onion, small chopped
- 2-3 garlic cloves, minced
- 2/3 cup shredded red cabbage
- 1/4 cup chopped green onion
- 4 cups kale, trimmed and washed
- 3 Tbsp lemon juice
- 1 Tbsp almond butter
- 2 tsp balsamic vinegar
- 2 tsp maple syrup
- 1/4 tsp salt
- 1/8 tsp pepper
For the yams:
Preheat oven to 425F. Line a baking sheet with parchment paper. Peel and dice the yam, then toss on the baking sheet. Bake about 15 minutes, turning them after 10 minutes. Set aside.
For the lentils:
Bring water to a boil in a small pot. Add 1/2 cup rinsed lentils. Simmer for 15 minutes or so. Drain, rinse and set aside.
Chop 1/4 of a red onion or more if desired, then mince the garlic, chop the green onion and shred the cabbage.
In a skillet, add oil if desired, then sauté the onion. Add a bit of water to the pan to deglaze the pan if cooking with no oil. Once translucent add the garlic and cook for 1 minute. Then add the cabbage and green onions. Cook for 1-2 minutes, then add the yams and lentils. Stir to combine.
Turn off the heat and set aside.
Combine the dressing ingredients in a jar or bowl. Mix to combine.
Massage the dressing into the kale. Then add to the pan and turn the heat back on. mix, and let cool for a few minutes, just until the kale starts to wilt slightly.
To serve the salad cold, don't add the kale to the pan. Simple serve the cooked vegetables and lentils over a bead of massaged kale. Or you can mix it all together in a large bowl.
How you serve it is up to you. The veggies and lentils can last in the fridge at least 5 to 7 days. But if it's all mixed with the wilted kale, it's only good about 2 days because of the wilted kale. If you are making this for meal prep, keep the kale and the dressing separate.