Roasted Potato, Mushroom, and Lentil Kale Salad
Ingredients
Roasted Vegetables
-
3
small to medium
russet potatoes, chopped
-
¼
cup
chopped rosemary (optional)
-
1-2
tbsp
extra virgin olive oil
-
½
tsp
kosher salt
-
to taste
freshly ground pepper
-
2
cups
sliced mushrooms
-
½
cup
walnuts, chopped
Salad
-
2
bunches
kale (lacinato), stems removed and chopped
-
1
cup
cooked lentils
Dressing
-
¼
cup
champagne wine vinegar
-
2
tbsp
extra virgin olive oil
-
2
tbsp
water
-
1-2
tbsp
Dijon mustard
-
½
cup
chopped shallot
-
½
tsp
kosher salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine chopped potatoes with rosemary, olive oil, salt, and pepper, then spread them on a baking sheet.
- Roast the potatoes for 45 minutes, stirring halfway through, until tender.
- Add sliced mushrooms and walnuts to the baking sheet and roast for an additional 10-15 minutes until browned.
- While the vegetables are roasting, blend the dressing ingredients until smooth.
- In a large bowl, massage the kale with the dressing for about a minute.
- Add the cooked lentils and the roasted potato mixture to the kale, stir to combine, and season with salt and pepper to taste.
- Store any leftovers in the fridge.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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