Description
This hearty kale salad with roasted potatoes, mushrooms, lentils, and walnuts with tangy shallot dressing makes the ultimate filling veg meal! Loaded with texture, this salad is an impressive vegetarian main course that makes amazing lunch leftovers.
Ingredients
Units
Scale
For the roasted vegetables:
- 3 small to medium russet potatoes, chopped
- 1/4 cup chopped rosemary (optional, still tastes great without it!)
- 2 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 dino or lacinato), stems removed and chopped
- 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
- 1 tbsp Dijon mustard
- 1/2 cup chopped shallots
- 1/2 tsp kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 425F. 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 30 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 mixing 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 for up to 3 days--this salad tastes great the next day!