Chilled Lentil Salad w/ Kale & Squash
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.
This lentil and kale salad is hearty, nourishing and so delicious. You’ll want to make it again and again!
Ingredients
- ¾ cup dry green lentils
- 1 cup tuscan kale
- 1 small butternut squash, chopped (about 2 cups)
- 3 cups cauliflower, roughly chopped
- ½ red onion, chopped
- ¼ cup sunflower seeds
- ¼ cup fresh parsley, chopped
- ½ 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
- ½ tsp honey
- ¼ tsp salt
Instructions
- Pre heat the oven to 400. 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 , uncovered, 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.
- While the lentils cook, add the peeled and cubed butternut squash + cauliflower to a sheet tray and drizzle with olive oil, salt and pepper. Roast for about 25 minutes. Check halfway and toss them around to prevent burning. Set aside.
- Make dressing by whisking all ingredients until emulsified. De-stem and 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!
