This is one of our favourite substantial salads: kale, lentils, green apple, cucumber, toasted pumpkin seeds and Parmesan with a lemon-Dijon dressing.
Our version is adapted from the Power Green Salad by Sprouted Kitchen, a food site whose vegetarian recipes I have followed for years.
I like it because it works both as a main dish and as a side, and it keeps well enough to make a larger batch for lunch the next day.
Ingredients
Salad
- 750 ml chopped kale, preferably lacinato/Tuscan kale
- Flat-leaf parsley, generously, to taste
- 250 ml cooked and cooled beluga, Puy or other firm dark lentils
- 1 green apple
- 1/2 cucumber, diced; remove the watery centre if needed
- 100–150 ml toasted pumpkin seeds
- 100–150 ml coarsely grated Parmesan
Dressing
- 1–2 garlic cloves, crushed
- 1 tbsp honey
- 1 tbsp Dijon mustard
- Juice of 1 lemon
- 50 ml good olive oil
- Salt and black pepper
Method
- Cook the lentils until just tender, then cool them. I prefer them slightly firm rather than soft in this salad.
- Chop the kale and parsley.
- Dice the apple and cucumber.
- Toast the pumpkin seeds if they are not already toasted.
- Combine the salad ingredients in a large bowl.
- Whisk or blend the dressing until emulsified.
- Toss everything together shortly before serving.
What to serve it with
We have served this with cod, roasted root vegetables and grilled food, and we have taken it to shared dinners and packed it for lunches and outings.
It is substantial enough to stand on its own because of the lentils, seeds and cheese, but it also works as a fresh side dish.
Make-ahead notes
If I know the salad will sit for a while, I keep the apple and dressing separate until fairly close to serving. The kale itself handles dressing better than delicate leaves and does not collapse immediately.
If you are converting older American recipes, one US cup is about 237 ml.
