Ingredients
Scale
- 2 teaspoons olive oil
- 17.6 ounce package of steamed & peeled potatoes or about 15 baby potatoes*
- 1 1/2 cup steamed lentils
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 bunch lacinato kale, 3-4 cups chopped
- 1 handful dried cranberries, about 1/4 cup
- 1/4 cup toasted pecans or walnuts
- salt, to taste
- pepper, to taste
Lemon Dijon Dressing:
- 1/4 cup olive oil
- 2 teaspoons dijon mustard
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon maple syrup, or honey
- salt, to taste
- pepper, to taste
Instructions
- 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.
- Make the dressing by adding all dressing ingredients into a small bowl and whisking until combined. Pour dressing over salad and toss to coat.
Notes
*If you are not using pre-packaged steamed and peeled potatoes, peel baby potatoes, cover with cold, salted water and bring to a boil. Reduce to a simmer and simmer for about 20 minutes until they are fork tender but not too soft. Drain, pat dry, and then cut into fourths and follow above directions.
- Category: Entree, Salad, Gluten Free, Vegan