This Kale and Lentil Salad with Beets & Feta is the perfect meal-prep option for November. I love having a fresh salad during the fall and winter, but I crave something heartier that incorporates lentils or whole grains for added substance. This salad perfectly balances the robust, earthy flavors of kale and lentils, the natural sweetness of beets and carrots, and the savory, salty notes of olives and feta. The lemon vinaigrette adds a bright, zesty tang that combines all the flavors, making this salad refreshing and satisfying.

Kale and Lentil Salad with Beets & Feta

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Salad

Servings 4 people

Cuisine Mediterranean

Ingredients

 

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• 1 cup Green Lentils
• 1 bunch Tuscan Kale Stems removed and roughly chopped
• 1-2 tsp Olive Oil
• 1 cup Carrots Diced
• 1/2-1 cup Cooked Beets Diced
• 1/2 cup Green Olives Halved
• 1/3 cup Feta Crumbled
• 1/2 cup Almonds Chopped
• 3 Scallions Sliced
• Vegetable Stock

Dressing

• 1/4 cup Olive Oil
• 2 tbsp Lemon Juice
• 2 tsp Dijon Mustard
• 1 Garlic Clove Minced
• 1/8 tsp Ground Cumin
• Salt To tase

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Instructions

 

• Cook lentils according to directions in vegetable stock, making sure not to overcook. Drain and set aside.
• While the lentils are cooking, whisk together the dressing ingredients. Set aside.
• In a large bowl, massage chopped kale with 1-2 teaspoons of olive oil, until kale is softer.
• Add the lentils, carrots, beets, and olives and toss to combine.
• Pour dressing over salad and stir gently to combine.  Garnish with feta, almonds, and scallions.
• This salad can be served cold, warm, or at room temperature.
• Enjoy!

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