Easy Lentil and Kale Salad with Cranberries

Lentil and Kale Salad with Cranberries served in a bowl with citrusy vinagrette.

Easy Lentil and Kale Salad with Cranberries

Protein packed and flavorful salad. Perfect for those nights when you want something filling and easy and also makes up for a healthy lunch.

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Course: dinner, lunch, Salad

Cuisine: international, latin american, Mexican

Keyword: healthy salad

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 397kcal

Author: Ana Jimenez

Ingredients

Salad

200 grams brown lentils
4 ounces Curly kale stemmed and sliced crosswise into ½-inch-wide strips
¼ medium-sized red onion chopped
65 grams Feta cheese diced
60 grams pecans roughly chopped
80 grams dried cranberries
1 teaspoon salt

Vinagrette

2 teaspoons water
2 tablespoons rice vinegar
1 teaspoon honey
3 tablespoons natural orange juice
¼ teaspoon salt
2 teaspoons olive oil
2 chile de arbol, stemmed, seeded and cut in small rounds optional

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Instructions

Rinse the lentils under running water. Remove any possible grit.
For cooking the lentils, in a medium sized pot at medium high heat, add in 700 mililiters of water. Incorporate the lentils. Bring to a boil and reduce heat to medium. Cook for approximately 20 minutes or until al dente. Remove any scum that may come on top. Drain the lentils and set aside to cool down.
While the lentils are cooking, prepare the kale. Start by cutting the middle stem. Cut crosswise into ½ IN strips. Place kale in a bowl and cover with warm tap water (110 to 115 degrees). Swish kale around to remove grit. Let kale sit in warm water bath for 10 minutes. Remove kale from water and spin dry in salad spinner in multiple batches, if necessary. Pat leaves dry with paper towels if still wet.
For preparing the vinagrette, whisk water, rice vinegar, honey, orange juice, and ¼ teaspoon salt in a small bowl. Whisking constantly, slowly drizzle in oil. Add in chile de arbol, if using.
To a big bowl,add in the kale, lentils, red onion, feta cheese, pecans, cranberries and 1 teaspoon of salt. Toss to combine.
Just before eating, add in the vinagrette to the salad. Toss to combine. Taste for salt and adjust if necessary

Notes

This salad is perfect to make ahead. Prepare the salad as per instructions and only add the vinagrette when ready to eat. This will ensure that the salad is still crisp and tasty. You may need to whisk again the vinagrette to recombine.

Nutrition