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4.91 from 11 votes

Autumn Lentil Kale Salad with Parmesan

The perfect Autumn salad! This lentil Kale Salad with Parmesan has tons of al-dente cooked lentils, Tuscan kale, plump golden raisins, pepitas, and it's drizzled with a simple red wine vinaigrette. Perfect as a main course or a side salad!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Fall Favorites
Keyword: autumn harvest salad, autumn kale salad, autumn lentil salad, autumn salad, beluga lentils, brussel sprouts, golden raisins, kale, lentils, main course, main salad, parmesan, pepitas, pulses, red wine vinaigrette, salad, shaved parmesan, side salad, Sponsored Post, Thanksgiving
Servings: 2 servings
Author: Marzia

Ingredients

  • 1/3 cup golden raisins
  • 2 tablespoons red wine vinegar
  • 4 1/2 cups thinly sliced Tuscan kale*
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • salt and pepper
  • 1/4 cup pepitas
  • 1 cup cooked beluga lentils*
  • 1/4 cup grated parmesan cheese optional

Instructions

  • soak: add the raisins and the red wine vinegar to a small bowl, let the raisins soak for 10-15 minutes while you clean and chop the kale.
  • dressing: remove the golden raisins to a small bowl using a slotted spoon. Add the lemon juice, olive oil, honey, and salt and pepper to the vinegar and use a whisk to combine. Alternately, you can add the dressing to a mason jar and shake until the dressing thickens.
  • salad: Place the kale in a large bowl, dress the salad and toss. Add the lentils, golden raisins, pepitas, and parmesan cheese as desired. Give it a taste and adjust salt and pepper as desired.

Notes

  • 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.
  • To cook your own lentils start with 1/2 cup dried beluga lentils with 1 1/4 cup of water or broth in a medium saucepan over medium-high heat. Cover the saucepan so that 1/4 of it is venting the steam. Let the lentils cook for 20-23 minutes or until just cooked. You want them to still have a bite to them. Drain and let cool before using in the salad.
This post was sponsored by USA Pulses & Pulse Canada.
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