Kale Salad with Roasted Vegetables & Crispy Lentils
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
8 servings
- 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
- 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)
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Preparation
Step 1
Preheat oven to 425 degrees F.
Step 2
Place the butternut squash cubes on a large baking sheet. Place the sliced brussels sprouts on a second baking sheet and finally, place the lentils on a third baking sheet.
Step 3
Drizzle the butternut squash, brussels sprouts, and lentils with 1 tablespoon of olive oil each. Sprinkle the garlic powder evenly over the lentils. Season all three pans with salt and pepper. Toss until veggies and lentils are well coated.
Step 4
Place all three pans in the oven and roast for 15 to 25 minutes, stirring halfway, or until the veggies are tender and lentils are crispy. The lentils might be done a little sooner so check them first. Remove from oven.
Step 5
To make the dressing, in a small bowl or jar whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper.
Step 6
In a large bowl, combine the roasted butternut squash, brussels sprouts, lentils, kale, feta cheese, almonds or pepitas, dried cranberries, and red onion.
Step 7
Pour the dressing over the salad and gently toss until well coated. Serve.
Step 8
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