Warm Lentil, Kale & Potato Salad

Warm Lentil, Kale & Potato Salad with Lemon Dijon Dressing[1]
She Likes Food
  • Yield: 2-3 servings


2teaspoons olive oil
10-12 baby gold potatoes, peeled
1 1/2cups cooked lentils
1 clove garlic, minced
1bunch lacinato kale, 3-4 cups chopped
1 handful dried cranberries, about ¼ cup
1/4cup toasted pecans or walnuts
Salt & Pepper, to taste
Lemon Dijon Dressing
1/4cup olive oil
2teaspoons Dijon mustard
2tablespoons fresh lemon juice
1/4teaspoon maple syrup, or honey
Salt & Pepper, to taste


  1. Place potatoes in a large pot and cover with cold, mildly salted, water.  Bring to a boil, reduce to a simmer and simmer for 20-25 minutes until potatoes are fork tender but still intact.  Let cool.
  2. Heat a large pan over medium heat and add olive oil. Cut potatoes into quarters and add to the pan. Season with salt and pepper and cook until crispy and browned, about 12 minutes. Add garlic, thyme and lentils and stir for 2 minutes. Then add the kale, cover and cook for another 2-3 minutes until kale is starting to soften and wilt. Transfer to a large bowl and add dried cranberries and toasted nuts.
  3. Make the dressing by adding all dressing ingredients into a small bowl and whisking until combined. Pour dressing over salad and toss to coat.

Recipe courtesy of Isadora from She Likes Food.