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!
Servings: 2 servings
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.
