Kale Salad with Roasted Vegetables and Crispy Lentils
Published on November 22, 2024
Quick Summary
Kale Salad with Roasted Vegetables & Crispy Lentils- hearty kale, roasted butternut squash, Brussels sprouts, crispy lentils, dried cranberries, feta cheese, sliced almonds, and red onion are tossed in a maple balsamic dressing! The perfect salad for fall, winter, and Thanksgiving!
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I love my simple kale salad, but when I want a super satisfying salad, I love making this Kale Salad with Roasted Vegetables and Crispy Lentils. It is the perfect fall and winter salad.
The kale forms the hearty, nutrient-packed base of the salad. The roasted vegetables bring warmth and depth to the salad. I like to use butternut squash and Brussels sprouts (but any roasted vegetables would be good). Roasting them brings out their natural sweetness and adds a caramelized, slightly smoky flavor.
For a protein boost, I add crispy lentils. They are a key element in this salad, offering a satisfying crunch. To achieve crispiness, cooked lentils (green or brown) are roasted in the oven until golden and crispy. Their texture contrasts beautifully with the tender kale and the soft roasted vegetables.
The salad also has juicy dried cranberries, creamy feta cheese, sliced almonds, red onion, and a maple balsamic dressing that ties all of the fall flavors together.
Each bite is a satisfying mix of textures—crunchy, tender, and crispy—while the flavors are both savory and slightly sweet. This salad is not only delicious, but also a feast for the eyes with its mix of vibrant colors and ingredients. Serve along side any meal! It is also a great vegetarian side dish for Thanksgiving and Christmas.
Ingredient Notes
- Butternut Squash: You need 4 cups butternut squash cubes for this salad, which is one small butternut squash. Peel, cut in half, remove the seeds, and chop into cubes. To save time, you can buy butternut squash cubes in the produce section. If you don’t care for butternut squash, roasted sweet potatoes would also be great in this salad.
- Brussels Sprouts: Use a sharp knife to slice the sprouts into 1/4-inch pieces. Cutting them into slices will help them roast quickly and you want thinner sprouts for the salad.
- Lentils: To save time, I use canned French lentils (green or brown). Rinse and drain well before using. If you want to cook your own lentils, you can. I don’t recommend red lentils, they get too mushy.
- Kale: I love using hearty kale for this salad, but any greens will work!
- Cheese: I like to add creamy feta cheese or goat cheese, but if you need the salad to be vegan or dairy-free, you can leave the cheese out.
How to Make the Kale Salad
- Preheat oven to 425 degrees F.
- Place the butternut squash cubes on a large baking sheet. Place the sliced brussels sprouts on a second baking sheet and finally, place the lentils on a third baking sheet.
- Drizzle the butternut squash, brussels sprouts, and lentils with 1 tablespoon of olive oil each. Sprinkle the garlic powder evenly over the lentils. Season all three pans with salt and pepper. Toss until veggies and lentils are well coated.
- Place all three pans in the oven and roast for 18 to 25 minutes, stirring halfway, or until the veggies are tender and lentils are crispy. The lentils might be done a little sooner so check them first. Remove from oven.
- To make the dressing, in a small bowl or jar whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper.
- In a large bowl, combine the roasted butternut squash, brussels sprouts, lentils, kale, feta cheese, almonds or pepitas, dried cranberries, and red onion.
- Pour the dressing over the salad and gently toss until well coated.
- Serve and enjoy every single bite! The flavors and textures are SO good!
How to Store
- If you’ve already dressed and tossed the salad, store in an airtight container in the fridge for up to 2 days.
- If you want to make the salad in advance (it’s a great meal-prep salad), I recommend storing the components separately to preserve the texture and flavor. Let the roasted vegetables and crispy lentils cool completely. Store in separate airtight containers and store in the fridge for up to 4 days.
- Store chopped kale in a container or bag for up to 4 days.
- You can make the dressing in advance. Whisk together and store in a jar or airtight container in the fridge for up to 7 days. Whisk before using.
- When you’re ready to eat, combine the kale, roasted vegetables, dressing, and other ingredients. Toss them together just before serving to keep the salad crisp.
More Salad Recipes
- Simple Kale Salad
- Shaved Brussels Sprouts Salad
- Roasted Butternut Squash Orzo Salad
- Apple Pecan Salad with Creamy Lemon Dressing
- Lentil Salad
- Fall Chickpea Salad
- Sweet Potato Lentil Salad
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Kale Salad with Roasted Vegetables & Crispy Lentils
Ingredients
For the salad:
- 4 cups butternut squash cubes
- 1 lb brussels sprouts, trimmed and sliced 1/4-inch thick
- 15 ounce can French lentils, rinsed, drained, and patted dry with towel
- 3 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Kosher salt and black pepper, to taste
- 4 cups finely chopped kale
- 1/2 cup feta cheese
- 1/3 cup sliced almonds or pepitas
- 1/3 cup dried cranberries
- 1/4 cup thinly sliced red onion
For the Maple Balsamic Dressing:
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
Instructions
- Preheat oven to 425 degrees F.
- Place the butternut squash cubes on a large baking sheet. Place the sliced brussels sprouts on a second baking sheet and finally, place the lentils on a third baking sheet.
- Drizzle the butternut squash, brussels sprouts, and lentils with 1 tablespoon of olive oil each. Sprinkle the garlic powder evenly over the lentils. Season all three pans with salt and pepper. Toss until veggies and lentils are well coated.
- Place all three pans in the oven and roast for 15 to 25 minutes, stirring halfway, or until the veggies are tender and lentils are crispy. The lentils might be done a little sooner so check them first. Remove from oven.
- To make the dressing, in a small bowl or jar whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper.
- In a large bowl, combine the roasted butternut squash, brussels sprouts, lentils, kale, feta cheese, almonds or pepitas, dried cranberries, and red onion.
- Pour the dressing over the salad and gently toss until well coated. Serve.
Nutrition
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