Kale Salad With Roasted Lentils
Sun Feb 02 2025
This salad has winter vibes written all over it. From the orange tahini dressing, to the kale and dates - not to mention those comforting roasted lentils. This salad simply represents the finest of winter and you’re gonna love it.
SERVINGS:
Ingredients
Lentils
- 460 g entils, drained and rinsed
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- salt to taste
Salad
- 200 g black kale, stems removed and chopped
- 4 spring onion, thinly sliced
- 20 g fresh parsley, chopped
- 10 medjool dates, pitted and roughly chopped
- 100 g plant-based feta cheese
Dressing
- 1/2 cups olive oil
- 1 orange, juice
- 3 tbsp tahini
- 1 tbsp light syrup
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tsp ground black pepper
Instructions
- Preheat the oven to 225 degrees celsius.
- Line a baking sheet with parchment papper and spread the lentils over it. Drizzle with olive oil and sprinkle with chili powder, garlic powder, onion powder and salt.
- Toss the lentils with your hands until fully coated then spred evenly onto the baking sheet before roasting in the oven until crispy, about 25-30 minutes.
- Meanwhile - make the dressing by combining all ingredients (olive oil, lemon juice, tahini, syrup, garlic powder, salt, pepper and water) in a small bowl. Whisk until well combined with no lumps.
- In a large bowl, add all sallad ingredients (kale, spring onion, parsley, medjool dates and plant feta) along with the lentils and dressing.
- Toss until evenly coated and serve.