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.
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.
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.
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!!
PrintRosemary Roasted Potato, Mushroom, and Lentil Kale Salad
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 mins
- Yield: 4
- Category: Salad
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
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
- 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.
- 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.
- Meanwhile, place dressing ingredients in a blender or food processor (I used my Nutribullet) and blend until smooth.
- 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!
Stephanie Wapner says
Made this tonight as a side dish for fish; it's outstanding. Already looking forward to tomorrow's lunch leftovers!
★★★★★
Alexis Joseph says
I'm so glad, thanks Stephanie! This salad makes an amazing lunch.
Maclean Nash says
Delicious! I had a small sweet potato on hand as well and that was a nice addition!
★★★★★
Alexis Joseph says
Perfect, love this one!
Allie says
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! 🙂
Alexis Joseph says
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!
Barb Chamberlain says
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!
Alexis Joseph says
Love your modifications. Thanks for the detail, Barb, and I'm so glad it worked out for you!