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    Hummusapien » Recipes » Lunch and Dinner » Roasted Potato, Mushroom, and Lentil Kale Salad

    Roasted Potato, Mushroom, and Lentil Kale Salad

    Published Nov 4, 2019 · Modified Jun 4, 2021 · by Alexis Joseph · 57 Comments

    Jump to Recipe

    This Roasted Potato, Mushroom, and Lentil Kale Salad makes the ultimate filling salad. A beautiful vegetarian main course that makes amazing leftovers!  Vegan and gluten-free.

    Roasted Rosemary Potato, Mushroom and Lentil Kale Salad

    If I were to be reincarnated as a salad and it happened to be twenty degrees outside, I would surely be re-birthed as this beaut.

    It just speaks my language.

    It's kale, yes, but it's the best version of kale. It's not a vegetable you'll want to ignore! We're talking rustic and simple, cozy, elegant, and downright delectable salad that doubles as a full meal. Because there's nothing worse than the veg option being a boring salad.

    The world doesn't need another boring kale salad!

    This gem will impress herbies and carnivores alike. Like my vegan lasagna. The vegan-ness is simply an afterthought, overshadowed by its straight deliciousness.

    Roasted Rosemary Potato, Mushroom and Lentil Kale Salad

    And if you've never had roasted potatoes nestled in a salad, you're in for quite a treat. So much crispiness!!

    Isn't there something magical about rosemary...the way it smells? The way it tastes? It gives me all the fall feels.

    If you're one of those bad eggs that loathes rosemary, you can go eat some pumpkin pie bars while we all swan dive into the land of love lettuce that is this salad. But seriously...you can also just leave the rosemary out and it'll still taste divine.

    When I eat salad, I like it to be complete. I don't want mixed greens with balsamic and cucumbers. I want fiber and protein and crunch and PIZZAZZ! This salad has sass. A salad after my own heart.

    With high-protein lentils (I like the pre-cooked one from Trader Joe's!), brain-boosting walnuts, earthy shrooms and taters, and aromatic rosemary, this dish is just dripping with all the fantastic adjectives.

    Roasted Rosemary Potato, Mushroom and Lentil Kale Salad

    When Hummusapien gives you a great excuse to eat potatoes and call it salad, you take it and you run with it. Run far, far away.

    Byeee!!

    Print
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    Rosemary Roasted Potato, Mushroom, and Lentil Kale Salad

    ★★★★★ 5 from 8 reviews
    • Author: Alexis Joseph | Hummusapien
    • Prep Time: 15 mins
    • Cook Time: 60 mins
    • Total Time: 1 hour 15 mins
    • Yield: 4
    • Category: Salad
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    Description

    This rustic Rosemary Roasted Potato, Mushroom, and Lentil Kale Salad with tangy shallot dressing makes the ultimate filling salad. A beautiful vegetarian main course that makes amazing lunch leftovers!


    Ingredients

    Scale

    For the roasted vegetables:

    • 3 small to medium russet potatoes, chopped
    • ¼ cup chopped rosemary (optional, still tastes great without it!)
    • 1-2 tbsp extra virgin olive oil
    • ½ tsp kosher salt
    • Freshly ground pepper
    • 2 cups sliced mushrooms
    • ½ cup walnuts, chopped

    For the salad:

    • 2 bunches kale (I like lacinato), stems removed and chopped into bite-size pieces
    • 1 cup cooked lentils (I used Trader Joe's pre-cooked)

    For the dressing:

    • ¼ cup champagne wine vinegar
    • 2 tbsp extra virgin olive oil
    • 2 tbsp water
    • 1-2 tbsp Dijon mustard
    • ½ cup chopped shallot
    • ½ tsp kosher salt
    • Freshly ground black pepper

    Instructions

    1. Preheat oven to 400F. Place chopped potatoes in large bowl with rosemary, oil, salt, and pepper. Toss to coat then dump potatoes on baking sheet and spread in an even layer.
    2. Roast in oven for 45 minutes (or until tender), stirring halfway through. Remove from oven and add sliced mushrooms and walnuts. Bake for another 10-15 minutes, or until everything is browned.
    3. Meanwhile, place dressing ingredients in a blender or food processor (I used my Nutribullet) and blend until smooth.
    4. Dump kale into a large bowl. Add dressing and massage into leaves for about a minute (if using lacinato, massaging is not necessary) to break down kale. Add lentils and potato mixture. Stir to combine and season with salt and pepper to taste. Store any leftovers in the fridge--this salad tastes great the next day!

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    kale salad with mushrooms and roasted potatoes

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food.

    Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Stephanie Wapner says

      February 02, 2021 at 12:09 am

      Made this tonight as a side dish for fish; it's outstanding. Already looking forward to tomorrow's lunch leftovers!

      ★★★★★

      Reply
      • Alexis Joseph says

        February 02, 2021 at 5:04 pm

        I'm so glad, thanks Stephanie! This salad makes an amazing lunch.

        Reply
    2. Maclean Nash says

      December 04, 2020 at 4:41 pm

      Delicious! I had a small sweet potato on hand as well and that was a nice addition!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 04, 2020 at 11:33 pm

        Perfect, love this one!

        Reply
    3. Allie says

      April 28, 2020 at 4:21 pm

      Made this for my kale-fearing husband, and he was obsessed with it! Haven't tried a recipe of yours that I don't love. Thanks Alexis! 🙂

      Reply
      • Alexis Joseph says

        April 29, 2020 at 10:53 pm

        That's so awesome! Thank you tons for letting me know, Allie. If you'd be up for leaving a star rating with your comment next time, that would be STELLAR!

        Reply
    4. Barb Chamberlain says

      January 06, 2020 at 2:36 am

      This was delicious and will become a regular at our house.

      I love mustard vinaigrette (it's our standard homemade dressing in a balsamic version) but that's too much mustard for me given the small liquid quantity. I reduced it to 1 T. and it was still super strong--almost completely masked the rosemary. Others may want to start with less, taste and adjust.

      Tweaks:
      Added a yam to roast along with the red potatoes for extra color. Substituted spinach because my household doesn't all love kale. Put mushrooms in after 25 minutes because I wanted them a bit more cooked so they ended up getting 30 minutes of roasting, which was perfect.

      Because spinach will wilt down faster than kale I'm not dressing the whole thing; I'll mix it together at the point of eating. It won't last long!

      Reply
      • Alexis Joseph says

        January 07, 2020 at 4:56 pm

        Love your modifications. Thanks for the detail, Barb, and I'm so glad it worked out for you!

        Reply
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