Adrienne Gajownik

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Hearty kale salad


In the winter,  I don't crave salads like I do throughout the spring and summer. Colder temperatures make me yearn bowls of piping hot soup, roasted veggies over wholesome grains, or these stuffed sweet potatoes. When I do have a salad this time of year, it needs to be hearty, packed with healthy fats and protein. 

This salad was rather impromptu. I had a big bunch of curly kale, leftover lentils, and a small jar of roasted cherry tomatoes. It couldn't have been more perfect. The lentils and feta gave it substance, the tomatoes added a burst of flavor, and the celery provided that nice crunch. Not-to-mention the heartiness of the kale as compared to your normal salad full of cool romaine or spinach.
Hearty kale salad
2 tbsp walnut oil
1 tbsp red wine vinegar (or lemon juice)
1/4 tsp cayenne
1/4 tsp sea salt
4 cups kale, small bite-size pieces
1 celery stalk, diced small
1 c cooked lentils
1/4 cup roasted cherry tomatoes (or sundried tomatoes)
1 tbsp dill, minced
1/4 c feta, optional

Whisk walnut oil, lemon juice, salt and cayenne in a small bowl. Put kale in a large bowl and drizzle vinaigrette over top. Massage with hands for about 5 minutes or until the leaves have broken down some. Mix in celery, lentils, roasted tomatoes, and dill. Sprinkle feta over top. Makes 2 large salads.