I love kale, I LOVE lentils and I am obsessed with crispy roasted potatoes so this Kale Lentil Potato Salad with Lemon Mustard Vinaigrette was all I needed at the end of a long week. Just the perfect meal to jump start into the weekend! Am I wrong? Kale is a pretty amazing green so strong and sturdy that it can hold up to any creamy dressing and still keep it’s shape. Combine it with some meaty lentils and perfectly roasted potatoes topped with a tangy mustard vinaigrette dressing and it’s literally a complete meal all in one!
This recipe was born from a mash-up of other similar recipes that I have tried. It has even won over some of my non-Vegetarian family and friends. It’s that GOOD!
Making this Kale Lentil Potato Salad
Start by making the Perfectly Roasted Potatoes.
Then cook up the Perfect Every time Lentils Recipe. You can do this in advance and pull this together for a quick weekday meal. The cooked lentils will hold up in the fridge for up to 5 days in an airtight container. You can use leftover lentils for salads like this one, buddha bowls, burgers or just a quick snack for a boost of energy.
Now onto prepping the Kale!
Most people are not so sure about kale 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. Place the kale into a large salad bowl and its ready for the rest of the ingredients.
Did I mention the nutrients you get from kale?
- One of the most nutrient-dense foods on the planet!
- It is packed with key vitamins like vitamins A, B, C and K
- Contains calcium, potassium and lots of fiber
- Has a good amount of iron, which vegetarians need. This is why I eat it almost everyday in some form.
- Kale actually contains plant-based protein as well
Last but not least let’s make the Lemon Mustard Vinaigrette Dressing that is insane!
This is a salad dressing I have been making for years. It 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.
Just whisk the following ingredients in a small bowl while drizzling in some olive oil and its DONE!
- Dijon Mustard
- Fresh lemon juice
- Salt and pepper
- Olive oil
Pour it over the salad and you will be on your way to eating this incredible hearty and delicious Kale Lentil Potato Salad!
For the Salad
- 1 batch of my Perfectly Roasted Potatoes
- 1 batch of my Perfect Every Time Lentils
- 1 bunch of curly kale - about 4 cups
For the mustard dressing
- 2 tablespoons dijon mustard
- the juice of 2 lemons
- salt and pepper
- 1/4 cup olive oil
- Make the potatoes
- Cook the lentils
- Prep the kale - place the kale into a large bowl and using your hands massage it for about 1 minute to break it down a little.
- Make the dressing - just add all of the dressing ingredients to a small-medium size mixing bowl and whisk while drizzling in the olive oil.
- To make the salad just add the potatoes and 1 cup of the cooked lentils to the kale and toss. Pour on the dressing, toss some more, plate and enjoy.
- To store: Store all ingredients separately in the fridge in airtight containers. When ready to eat just add some kale to a bowl, top the kale with some of the potatoes and lentils and pour on some of the dressing. Toss and Enjoy!
You can sub the white potatoes for sweet potato, just cook the sweet potatoes via the same method as the white potatoes.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 139 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 282mg Carbohydrates: 15g Fiber: 3g Sugar: 5g Protein: 3g