20-Minute Cranberry Kale and Lentil Salad

Bowl with cranberry kale salad with red onion, lentils, pecans, nutritional yeast and dried cranberries and tongs.

20-Minute Cranberry Kale and Lentil Salad

Move over, boring salads! My sweet kale and lentil salad is about to steal the show. Massaged kale is tossed with canned lentils, sweet dried cranberries, crunchy pecans, and my tried, tested and true delicious maple balsamic vinaigrette. Ready in just 20 minutes and with no cooking required, it's perfect as a satisfying main or a flavourful side dish!

Course Appetizer, dinner, lunch, Main Course, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword cranberry kale salad, high protein kale salad, kale and lentil salad, main dish salad

Prep Time 20

Total Time 20

Servings

Calories 550kcal

Author Lauren McNeill, RD

Equipment

1 large bowl

Ingredients

1 head of kale about 8 cups, destemmed and chopped
1 tbsp olive oil
1/4 tsp salt
540 ml canned lentils drained and rinsed
1/2 cup roasted unsalted pecans
1/4 medium red onion thinly sliced
1/4 cup dried cranberries I used unsweetened but sweetened will work
2 tbsp nutritional yeast
1 batch Maple Balsamic Vinaigrette
1/4 tsp fresh ground pepper

Instructions

Place the destemmed, chopped kale in a large bowl. Drizzle with olive oil and sprinkle with salt, then use your hands to massage the kale for 2-3 minutes or until it's dark green and wilted.
Top with lentils, pecans, sliced red onion, dried cranberries nutritional yeast, Maple Balsamic Vinaigrette and fresh ground pepper and toss well to combine.

Notes

Storing leftovers: Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition