Easy Lentil and Kale Salad with Cranberries

This easy lentil and kale Salad with Cranberries is protein packed and flavorful. With common ingredients, it's an easy solution for those nights when you want something hearty, filling and healthy, and those leftovers also make for a great lunch!

I've always loved salads but often found them not quite filling enough—until I turned to hearty legumes. This lentil and kale salad is not only satisfying and simple to make, but it’s also quick if you use canned lentils.

Love legumes as much as I do? Don’t miss my Mexican Refried Beans—a healthy, filling side or quick snack!

Jump to:

• Why You'll Love this Recipe
• Recipe Ingredients
• Ingredients Notes
• How to Make this Easy Lentil and Kale Salad with Cranberries. Step by Step.
• Recipe Tips for Success
• Storage
• Additions 
• Substitutions
• FAQ - Yours Questions Answered
• Ready to Make this Easy Lentil and Kale Salad with Cranberries?
• Other Recipes you Might also Love:

Why You'll Love this Recipe

• Hearty and Satisfying – Lentils provide a protein-rich, filling base that turns this salad into a true meal, not just a side dish. It's perfect for those looking for a wholesome, plant-forward lunch or dinner.

• Balanced Flavors and Textures – This salad has it all: the earthy lentils, crisp kale, creamy feta, crunchy pecans, and sweet-tart cranberries create a perfect harmony of textures and flavors.

• Make-Ahead Friendly – Ideal for busy days! You can prep everything in advance and just toss with the vinaigrette when ready to serve, keeping the salad fresh and vibrant.

• A Flavorful Twist with the Vinaigrette – The orange juice and rice vinegar dressing, with the optional chile de árbol kick, gives the salad a bright, tangy depth that elevates every bite.

Recipe Ingredients

You'll need the following ingredients:

Ingredients Notes

• Lentils – I use green lentils for this recipe, but brown lentils work just as well. Just be careful not to overcook them—they should be al dente, meaning tender but still holding their shape.

I do not recommend red lentils here, as they tend to get mushy when cooked.
They’re much better suited for Indian dals or creamy curries.

• Curly Kale - It’s easy to find and has a bold, peppery flavor with a firm texture. You can also use Lacinato (Italian/Tuscan) Kale and Russian Kale. Each bring a different texture and slightly different taste.

How to Make this Easy Lentil and Kale Salad with Cranberries. Step by Step.

Below is a summarized step by step on how to make this recipe. For more detailed instructions, refer to the recipe card below.

Step 1. Rinse lentils under running water. In a pot, bring 700 ml water to a boil, add lentils, and cook on medium heat for about 20 minutes until al dente. Drain the lentils and set aside to cool down.

Step 2. To prepare the kale, start by cutting the middle stem. Then, cut crosswise into ½ IN strips.

Step 3. Soak kale in warm tap water (110–115°F) for 10 minutes, swishing to remove grit. Spin dry in salad spinner.

Step 4. To make the vinaigrette, in a small bowl, whisk water, vinegar, honey, orange juice, and salt. While whisking, slowly drizzle in olive oil. Add chile de árbol if using.

Step 5. To assemble the salad, in a large bowl, combine kale, lentils, red onion, feta, pecans, cranberries, and 1 teaspoon salt. Toss well to combine.

Step 6. Add vinaigrette just before serving. Toss again and adjust salt to taste.

Recipe Tips for Success

• Cook Lentils Until Al Dente: Don’t overcook! Lentils should be tender but still hold their shape—this keeps the salad from turning mushy.

• Choose the Right Type of Lentils: Green, brown, or black beluga lentils work best. Avoid red lentils—they break down easily and are better suited for soups or dals.

• Adjust Cooking Time by Lentil Type:

Green/Brown lentils: Cook in about 20 minutes.

Black beluga lentils: Take a bit longer—about 30 minutes. They're firmer and
hold their shape very well.

• Dry the Kale Well: After washing, spin in salad spinner and pat the kale dry with paper towel, if necessary. Excess water can water down the vinaigrette and make the salad soggy.

• Add Vinaigrette Just Before Serving: This keeps the kale crisp and the salad fresh-tasting. If making ahead, store the vinaigrette separately and whisk again before using.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, keep the vinaigrette separate and add it just before serving—this helps keep the kale crisp and the salad fresh.

If the vinaigrette has separated, give it a quick whisk or shake before tossing with the salad. Avoid freezing, as the texture of the kale and lentils may change.

Additions 

• Cherry Tomatoes – Add brightness and a juicy pop that pairs nicely with the lentils and feta.

• Roasted Sweet Potato or Butternut Squash – Adds a soft, sweet contrast and makes the salad even heartier.

• Cooked Quinoa – Great if you want an extra boost of protein.

Substitutions

• Rice Vinegar – If you don’t have rice vinegar, try apple cider vinegar or white wine vinegar. Both offer a similar acidity but with a slightly sharper flavor. Apple cider vinegar adds a hint of fruitiness, while white wine vinegar is more neutral. Either works well, though the vinaigrette may taste a touch tangier.

• Feta Cheese – Swap with goat cheese for a creamier texture and slightly milder flavor, or plant-based feta for a vegan version.

• Pecans – You can use toasted and roughly chopped almonds, walnuts, or hazelnuts. Each brings a different nutty note and crunch.

• Dried Cranberries – Try dried cherries or golden raisins for a similar sweet-tart element. Dried apricots, finely chopped, can also work well for a softer, slightly sweeter bite.

• Curly Kale - It’s easy to find and has a bold, peppery flavor with a firm texture. You can also use Lacinato (Italian/Tuscan) Kale and Russian Kale. Each bring a different texture and slightly different taste.

FAQ - Yours Questions Answered

Ready to Make this Easy Lentil and Kale Salad with Cranberries?

Yes! Please leave a comment to let me know how it goes. Remember to sign up to my newsletter here to be the first to learn about cooking classes and new recipes.

Other Recipes you Might also Love: