Sometimes, when you try something new, you find a new thing to love. That was me with this recipe, golden potato and black lentil kale salad.
I love kale salads. Kale can be tough, but all you have to do is give it a little massage to soften it right up. I also love black lentils, or beluga lentils, as they have a firm texture and a clean flavor (not earthy like brown lentils).
So I paired two of my favorite foods, no wonder I like this salad, but it goes further than that. The roasted potatoes are creamy and add substantial texture to this salad.
The potatoes are also tossed with turmeric, which makes them golden in color, and loaded with anti-inflammatory properties. Finally, the creamy mustard dressing adds zest and zing, tying the whole salad together!
Variations to the Golden Potato and Black Lentil Kale Salad recipe:
- Black lentils are perfect for salad because of their firm texture. If you can’t find black lentils, try puy, or french lentils, or even black beans instead. Brown lentils will be mushy, and won’t make a tasty salad.
- Switch up the potato for another root vegetable. Sweet potato, carrot, or parsnip would all be delicious.
- If you’re not a fan of kale, serve this salad over another leafy green. Spinach, arugula, or mixed greens are great options.
Golden Potato and Black Lentil Kale Salad
This golden potato and black lentil kale salad is easy to make. Roast potatoes, simmer lentils, and serve over kale with a creamy mustard dressing!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 2 servings
- Category: Entree
Ingredients
- 2 medium, or 1 jumbo potato (12 oz total)
- 2 tsp olive oil
- 1/4 tsp sea salt
- 1/4 cup black lentils
- 3/4 cup water
- Bay leaf
- 1/4 tsp each: turmeric and cumin
- 4 packed cups curly kale, torn into pieces
- 1/2 tsp olive oil
Dressing
- 2 TBS stone ground mustard
- 1 TBS each: mayonnaise, olive oil and white wine vinegar
- 1/4 tsp salt
Instructions
- Preheat oven to 425 F.
- Cube potatoes into 1 inch pieces. Toss on a parchment lined baking sheet with olive oil and sea salt. Roast in the preheated oven for 15-20 minutes, or until nicely browned.
- Meanwhile combine lentils, water, and bay leaf. Bring to a simmer and boil for 20-25 minutes, or until lentils are tender. Drain, discard bay leaf, and set aside.
- Toss torn kale with 1/2 tsp olive oil and massage in your hands until noticeably softened.
- Mix together all ingredients for the dressing.
- When the potatoes are finished roasting, immediately toss with turmeric and cumin and set aside.
- In 2 large dinner bowls, top kale with potatoes and lentils, and drizzle with dressing.
Recipe inspired by This Savory Vegan.
