Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette
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Gena Hamshaw says: If you've never tried kale salad before, here's the trick: you "massage" your greens with dressing. This helps to wilt the kale ever so slightly, and if you can get over the hilarity of tenderly rubbing down a vegetable, you'll quickly understand why raw kale salads are all the rage. This particular salad is elevated and made heartier with lentils--which are a great and protein packed way to transform everyday salad into more of a meal. If you'd like, you can add some cooked new potatoes, or serve the dish with a hearty slice of grain bread and hummus.
Serves 4-6
- 2 bunches Curly kale, center ribs and stems removed, washed, dried, and chopped finely
- 1/4 cup Olive oil
- 1/4 cup Apricot preserves
- 1 1/2 tablespoon Apple cider vinegar
- 1 1/2 tablespoon Freshly squeezed lemon juice
- 1/2 teaspoon Sea salt
- 1 pinch Black pepper
- 1 cup Puy or beluga lentils, (substitute brown lentils if they’re what you have), rinsed and picked over
- 1 cup Red cabbage, shredded
- Whisk together olive oil, apricot preserves, apple cider vinegar, lemon juice, sea salt, and black pepper.
- Turn kale into a large mixing bowl, and massage 6 T of the dressing into the salad. You’ll need enough dressing for the salad to be well coated and start taking on a “wilted” texture. Set aside.
- Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2 1/2 cups). Bring water to a boil, then reduce heat, add a pinch of salt, and let the lentils simmer for 20-25 minutes, or until the lentils are tender but not mushy.
- Allow lentils to cool slightly and add them, along with the cabbage, to the kale, and add another 2 T vinaigrette. Use hands to combine. Add extra dressing as needed, and season to taste.
- This recipe is a Community Pick!
23 days ago Dee264
Made this for lunch. Added a handful of roasted sunflower seeds and orange flavored dried cranberries to it. Outstanding! Thank you!
about 1 month ago Susie B. Steiner
very interesting !
4 months ago enbe
This is suspiciously delicious for how simple it is. Reviews included "this is actually good" from someone who turns up his nose at "rabbit food" and "best kale salad I've had." Thanks for the recipe!
The preserves I used had some pretty large chunks of apricot which really added to the salad.
4 months ago taniagoulart
would this work just as well with dino kale?
6 months ago LadyDiTejas
Made this last week, and had to sub blackberry preserves for apricot, as well as white/green cabbage for red, but it was super delicious none the less. Thank you; enjoying and inspired by your contributions here!
7 months ago db7
I made this recipe tonight and substituted the apricot preserve with sauteed peaches and apricots leftover from brunch, it was delicious!
7 months ago sheredel
this sounds like dinner tonight! because I already have left over cooked black, or forbidden rice going to use that in place of lentils...thank you for inspiration.
8 months ago Celestyyne
Had to add my praise to the crowd - this salad is fantastic! The puy lentils add heartiness to the salad and the cabbage delivers a great crunch factor. I've made this a couple of times now and have been saving a portion in the fridge for a next-day lunch. Thank you for sharing!
8 months ago Vstarr71
So yummy! I didn't have the apricot preserves, so I used canned mandarin oranges, drained, with a little honey and added almonds! A huge hit:)
8 months ago joannajw
How long do you massage the kale and do you have to do piece by piece or can you just mush up handfuls?
8 months ago Gena Hamshaw
Handfuls is just fine!
8 months ago Andreakat
I made this tonight and added golden raisins and slivered almonds. It was delicious. I used my homemade apricot jam-which was low sugar so the raisins added a little extra sweetness. The almonds gave it a little more crunch. Love it!!
8 months ago Gena Hamshaw
So delighted that you enjoyed the recipe!
8 months ago Melissafitz
The apricot/olive oil dressing for this salad is amazing! I made a very simplified version of this for fathers day -- just kale, sliced shallots & the dressing and it was a huge hit.
8 months ago Roselee Wayman
Undoubtedly raw food and especially kale is wonderful for you. However if you have gone this far to make a recipe largely raw, why put apricot perserves in the dressing which has probably has sugar in it. I would make this with raw honey or some other more natural sweetener which will give you a similar results.
8 months ago Manhattan Tart
I LOVED this salad. I've found -- thanks to a terrific article in the LA Times by Russ Parsons -- that massaging the kale with ONLY the salt called for in the recipe works best; the kale wilts faster and more thoroughly without the oil added yet. That said, I massaged it with 1/2 tsp kosher salt (sea salt is too coarse), then made the remaining dressing and tossed it afterwards. Also, ANY type of lentil benefits from a 15 minute soak in room temp water, then bring to a soft boil & cook. ZERO mushiness, totally uniform cooking. Loved the apricot preserves in this; it'd be good w/ orange marmalade, too, I think. And toasted walnuts!
8 months ago Gena Hamshaw
So glad that you enjoyed it so much!