Rosemary Roasted Potato, Mushroom, and Lentil Kale Salad


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!



For the roasted vegetables:

  • 3 small to medium russet potatoes, chopped
  • 1/4 cup chopped rosemary (optional, still tastes great without it!)
  • 12 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • Freshly ground pepper
  • 2 cups sliced mushrooms
  • 1/2 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:

  • 1/4 cup champagne wine vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tbsp water
  • 12 tbsp Dijon mustard
  • 1/2 cup chopped shallot
  • 1/2 tsp kosher salt
  • Freshly ground black pepper


  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!