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Kale & Lentil Salad

Kale & Lentil Salad With Feta & Pepitas

This fresh salad combines herby green lentils, crisp kale, crunchy pepitas and more to make a hearty salad perfect for a weeknight dinner!
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Servings 2
Prep Time 15 minutes
Additional Time 30 minutes
Total Time 45 minutes

Ingredients
 

  • 120 g (3 cups) kale torn from stems and roughly chopped
  • 2 tbsp extra virgin olive oil divided
  • 50 g (¼ cup) pepitas
  • 125 g (½ cup) dried green lentils cooked, cooled and drained (see note 1)
  • 1 tbsp lemon zest
  • 10 g (2½ tbsp) flat-leaf parsley chopped
  • 50 g (¼ cup) sultanas/golden raisins
  • 30 g (¼ cup) feta cheese crumbled
  • 3-4 green onions thinly sliced
  • 1 red pepper diced
  • 3 tbsp tahini yogurt dressing (see note 2)

Instructions
 

  • Add the kale to a large bowl. Drizzle with 1 tbsp of the olive oil and season generously with salt. Use your hands to massage the olive oil into the kale leaves in order to tenderise them. Allow the kale to rest for at least 30 mintues.
    Prepping the kale
  • Preheat oven to 180°C/350°F. Add the pepitas to a large baking sheet and transfer to the oven for 5 minutes, or until lightly browned and fragrant. Set aside.
    Toasting the pepitas
  • Add the cooked lentils to a small mixing bowl and add the lemon zest, parsley and remaining 1 tbsp of olive oil. Season with salt and pepper and mix to combine.
    Mixing the lentils with lemon zest & parsley
  • To the bowl with the kale, add the sultanas, feta, green onions, red pepper, toasted pepitas and the cooked lentils. Toss to combine.
    Adding the ingredients to a bowl
  • Pour over the dressing and season with black pepper. Toss until thoroughly combined and the salad is completely coated in the dressing. Serve.
    Tossing the salad together

Notes

  1. To cook the lentils, add rinsed, dried lentils to a small saucepan and cover with cool water. Cover and set over high heat and bring to a boil. Reduce the heat to medium-low and allow to simmer until tender, about 10-15 minutes.
  2. Find my recipe for tahini yogurt dressing here.

Nutrition

Calories: 465kcal | Carbohydrates: 66g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 47mg | Potassium: 1200mg | Fiber: 25g | Sugar: 20g | Vitamin A: 8483IU | Vitamin C: 150mg | Calcium: 229mg | Iron: 7mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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