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Author Notes: 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. - Gena Hamshaw
- 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 tablespoons Apple cider vinegar
- 1 1/2 tablespoons 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!