Description
Looking for a meal prep lunch that is packed full of flavor, and has tons of healthy ingredients in it? I’ve got you covered with my easy and delicious Kale Lentil and Potato Salad. It’s got fiber, protein, antioxidants, healthy fats, potassium and vitamin C. All the ingredients work well with each other and the homemade zippy lemon dressing really ties it all together. Make this salad on Sunday and you’ll have healthy lunches all week long.
Ingredients
Scale
- 2 medium sized potatoes, peeled and diced into bite sized pieces (russet or Yukon gold work well)
- 2 (15 oz) cans brown lentils, drained or rinsed (or 2-3 cups home cooked lentils)
- 3 cups chopped lacinato kale (1 medium sized bunch)
- 1/2 small red onion, diced
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
Lemon Dressing
- 1/2 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1 1/2 teaspoon dijon mustard
- 1/2 teaspoon stone ground mustard
- 1 teaspoon pure maple syrup, or honey
- 1-2 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash, dry and peel your potatoes. Dice them into small, bite sized, pieces and then add them to a large pot. Cover potatoes with cold water and add in a big pinch of salt. Place over medium-high heat and bring to a boil. Once water is boiling, cook the potatoes for another 10-15 minutes, until fork tender, but not mushy. Drain potatoes and allow to cool while you are prepping the rest of the salad.
- Add all the dressing ingredients to a jar, or bowl, and whisk together until completely combined. Give the dressing a taste and adjust seasonings as needed. Set dressing aside.
- To a large mixing bowl, add the cooled potatoes, chopped kale, lentils, red onion, walnuts and dried cranberries. Pour desired amount of dressing over the top (I used all of it) and then mix together until ingredients are combined and fully coated with the dressing. Add extra salt or black pepper, if needed.
- This kale salad can be served immediately, or stored in the refrigerator, in an air-tight container for up to 4-5 days. I prefer to enjoy this recipe chilled, but you can heat it up if you like.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Lunch
- Method: Boiling
- Cuisine: American
