Kale Salad with Roasted Vegetables and Crispy Lentils
Dec 15, 2024 01:06 PM
Kale Salad with Roasted Vegetables & Crispy Lentils - hearty kale, roasted butternut squash, Brussels sprouts, crispy lentils, dried cranberries, feta cheese, sliced almonds, and red onion are tossed in a maple balsamic dressing! The perfect salad for fall, winter, Thanksgiving and Christmas!
I love my simple kale salad, but when I want a super satisfying salad, I love making this Kale Salad with Roasted Vegetables and Crispy Lentils. It is the perfect fall and winter salad.
The kale forms the hearty, nutrient-packed base of the salad. The roasted vegetables bring warmth and depth to the salad. I like to use butternut squash and Brussels sprouts (but any roasted vegetables would be good). Roasting them brings out their natural sweetness and adds a caramelized, slightly smoky flavor.
For a protein boost, I add crispy lentils. They are a key element in this salad, offering a satisfying crunch. To achieve crispiness, cooked lentils (green or brown) are roasted in the oven until golden and crispy. Their texture contrasts beautifully with the tender kale and the soft roasted vegetables.
The salad also has juicy dried cranberries, creamy feta cheese, sliced almonds, red onion, and a maple balsamic dressing that ties all of the fall flavors together.
Each bite is a satisfying mix of textures—crunchy, tender, and crispy—while the flavors are both savory and slightly sweet. This salad is not only delicious, but also a feast for the eyes with its mix of vibrant colors and ingredients. Serve along side any meal! It is also a great vegetarian side dish for Thanksgiving and Christmas.
Ingredients:
For the salad
- 4 cups butternut squash cubes
- 1 lb brussels sprouts, trimmed and sliced 1/4-inch thick
- 15 ounce can French lentils, rinsed, drained, and patted dry with towel
- 3 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Kosher salt and black pepper, to taste
- 4 cups finely chopped kale
- 1/2 cup feta cheese
- 1/3 cup sliced almonds or pepitas
- 1/3 cup dried cranberries
- 1/4 cup thinly sliced red onion
For the Maple Balsamic Dressing
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
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