Oh delicious and hearty kale! You are the beach to my ocean, you are the sun to my shine. Okay, okay, I know enough of the expert from my love letter to the wonderful and powerful kale. Am I wrong? It is a pretty amazing vegetable and so strong and sturdy that it can hold up to a creamy dressing and still keep it’s shape. Add in meaty lentils and my perfectly roasted potatoes and you have a meal fit for a queen or a king or even a prince or princess, right?
This recipe is another top of my list item that I cannot go another moment without sharing with you all. I came up with the recipe as a mash-up from other similar recipes that I have tried (mostly vegan potato salad recipes) that I combined and of course had to try with my beloved kale and it just happened to work and work very well I might add. I have made this salad for even the most skeptical meat and potatoes lovers and I believe it surprised them and may have even won them over.
I know kale is one of things that most people are not so sure about due to the prep involved and the massaging required, but let me tell you even though those steps are important and necessary, they are well worth it. You will end up with this beautiful bunch of greens that will look so appetizing you will need it everyday. Trust me.
Rinsing it will release any gritty dirt (you should rinse all of your produce before consuming it) and massaging it will break down the fiber and turn it from its bitter and tough state to a silky and sweet bed of glory. It can be combined with almost anything and holds up in the refrigerator for days, ready to use.
Did I mention the nutrients you get from kale? It is packed with key vitamins like vitamin A and C as well as protein (yes, kale has protein and probably more than you think). It also has a good amount of iron and vitamin B, which vegetarians need. This is why I eat it almost everyday in some form. I actually sometimes crave it and I always have to have it in the house. They say, what you feed your body often, you will crave. I guess I am lucky to have this craving so often since it is so good for me. Hence the name, ” Power Greens”.
You can also make my Perfectly Roasted Potatoes (which I always have prepped and in my refrigerator) and the lentils (check out my Perfect Everytime Lentils Recipe) in advance and pull this together for a quick weekday meal.
My lemon mustard vinaigrette (My signature dressing that I have been making for years) is a great dressing for this salad since it pairs so nicely and has that creamy taste that matches up well with the kale. Making your own dressing rather than buying store-bought brands is so much better for you and so fun and easy to make. I love to whisk the ingredients. There is just something so satisfying about taking simple ingredients, combining them together to make your own dressing that you can have on hand all week. Try it! You may even come up with your own signature version.
- 2 bunches of hearty curly kale
- 24 oz bag of baby white potatoes chopped
- 1 cup of french green lentils
- 2 tablespoons dijon mustard
- 3 tablespoons olive oil
- The juice of 2 lemons
- Olive oil cooking spray
- Salt and Pepper
- Preheat the oven to 425 degrees
- Spray a baking sheet with the olive oil cooking spray
- Place the chopped white potatoes on a baking sheet and drizzle them with olive oil, salt and pepper and lightly toss.
- Place the potatoes in the preheated oven for 35-40 minutes, turning halfway. One fully cooked, set aside to cool.
- While the potatoes are baking, cook the lentils according to the package (this usually takes about 20 minutes) and set aside to cool.
- Prep the kale by chopping, rinsing, place in a salad spinner to remove excess dirt and place in a large bowl.
- Drizzle the kale with a little olive oil and sprinkle with salt and pepper. Using your hands or tongs, massage the kale for 3-5 minutes. This will make a world of difference. Do not skip this step.
- Add the lentils to the kale.
- Add the cooked potatoes to the kale and lentils.
- Make the dressing by adding the dijon mustard, juice of 2 lemons and 2 tablespoons olive oil to a small bowl and whisk until creamy. Pour over the salad and mix.
- Serve and enjoy!
- This salad holds up great in the refrigerator for 2-3 days. A great make ahead meal.
- You can make the potatoes, lentils and dressing in advance as well as pre-prep the kale and put it all together when you are ready to serve it. Pretty much is win-win recipe!