Lentil & Kale Salad w/ Sunflower Seeds

Hearty salads that are nutrient-dense, filling, and still good the next day? I know it seems too good to be true, but they exist! The key is to use a green that won’t wilt (kale, here) and including a grain to ‘beef’ things up. There are several components in this recipe, but it comes together easily and you can even prep the individual parts in advance to throw things together in even less time.

INGREDIENTS:

(serves 2-3 as main course)

3/4 cup dry green lentils
1 cup tuscan kale,
1 small butternut squash, chopped (about 2 cups)
3 cups roughly chopped cauliflower
1/2 red onion, chopped
1/4 cup sunflower seeds
fresh parsley, chopped
1/2 or whole avocado

DRESSING:
1/4 cup oil of choice (I usually mix olive and/or avocado oil)
1 tbsp dijon mustard
1 tbsp apple cider vinegar
1 tbsp lemon juice
1/2 tsp honey
1/4 tsp salt

RECIPE:

Cook lentils by mixing with 1.5 cups of water or stock (or a mix). Bring to a boil and then lower to a simmer for about 20-25 minutes. You want them cooked, but al dente. When done, drain and rinse until cold water to stop cooking. Set aside or save in the fridge for later.

Roast cubed butternut squash + cauliflower on a sheet tray at 400 degrees for about 25 minutes. Drizzle with some olive oil, salt + pepper. Check halfway and toss them around to prevent burning. Set aside.

Make dressing by whisking all ingredients until emulsified. Chop kale + place in large bowl. Add some dressing and massage well with your hands. Yes- this makes a huge difference! Not only does it help to break down it’s fibrous nature, but it gets dressing in every crevice. Don’t skip this step.

Add in the roasted cauliflower, butternut squash, cooled lentils, and chopped red onions. Pour more dressing in (I had a little leftover, but use as much as you’d like). Toss to combine everything.

Add chopped parsley, sunflower seeds, and chopped pieces of avocado on top. Enjoy!