Roasted Rosemary Potato, Mushroom and Lentil Kale Salad

Rosemary Roasted Potato, Mushroom, and Lentil Kale Salad

  • Author: Alexis Joseph, MS, RD, LD
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 4 1x
  • Category: Salad


An rustic winter kale salad packed with toasty walnuts, earthy mushrooms, lentils, and a tangy shallot dressing.



For the roasted vegetables:

  • 3 small to medium russet potatoes, chopped
  • 1/4 cup chopped rosemary (optional, still tastes great without it!)
  • 12 tbsp olive oil
  • 1/2 tsp 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 olive oil
  • 2 tbsp water
  • 2 tbsp Dijon mustard
  • 1/2 cup chopped shallot
  • 1/2 tsp salt
  • Freshly ground black pepper


  1. Preheat oven to 400F.
  2. Place chopped potatoes in large bowl with rosemary, olive oil, salt, and pepper. Toss to coat. Dump potatoes on baking sheet and spread out in an even layer.
  3. 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.
  4. Meanwhile, place dressing ingredients in a blender or food processor (I used my Nutribullet) and blend until smooth.
  5. Dump kale into a large bowl. Add dressing and massage into leaves for about a minute (if using lacinato, massaging is not necessary.) Add lentils and baked potato mixture. Stir to combine and season with salt and pepper to taste.