Pumpkin, Lentil & Kale Salad
45 min
© foodspring
Kale is a perfect leaf to base a salad on – it’s hearty, thick leaves won’t wilt after being tossed with salad dressing making it a salad which gets better with time! Try it for your next make-ahead lunch – you won’t be disappointed. This salad can be served warm with the freshly roasted squash hot from the oven, or chilled (which helps all the flavours mingle together) – the choice is yours.
Ingredients
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0.5 tbspolive oil
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1 mediumsquash, peeled, seeds removed, diced, roasted (750g raw)
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50 gflaked almonds
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250 gkale, stems removed, torn
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200 gcooked puy lentils
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30 gdried cranberries
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1shallot, thinly sliced
Dressing:
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0.5lemon, zest finely grated
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50 mllemon juice
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2 tspwholegrain mustard
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30 mlextra virgin olive oil
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1 pinchchilli powder
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1 pinchsalt
Preparation
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1
Preheat the oven to 180C.
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2
Toss the squash with the olive oil on a baking tray with a pinch of salt. Roast for 30-40 minutes, flipping halfway, until golden and soft.
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3
Meanwhile, place the flaked almonds onto a small tray and bake for 8-12 minutes until golden and fragrant.
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4
Add the torn kale to a large mixing bowl with a pinch of salt. Massage the kale for 5 minutes, squishing it by hand to help soften up the leaves. They should reduce in volume by around 50% and look darker in colour. Add the cooked lentils, dried cranberries, shallot, roasted squash and toasted almonds.
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5
Combine the dressing ingredients in a bowl or jar then pour over the salad ingredients and toss to combine.
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6
Divide the kale salad between bowls and serve or chill until needed (up to 3 days).
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1Enjoy!
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