This kale salad is absolutely loaded with fresh veggies, ensuring you get your fibre, vitamins and minerals that you need! Topped with roasted lentils you up the fibre and protein so it keeps you full for hours!
Ingredients
Carrot Ginger Dressing
- ¾ cup chopped carrots
- ⅓ to ½ cup water
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons rice vinegar
- 2 teaspoons minced fresh ginger
- ¼ teaspoon sea salt, plus more for sprinkling
Salad
- 1 can lentils
- 1 – 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 bunch curly kale, stems removed, leaves torn into bite-sized pieces
- 1 teaspoon fresh lemon juice
- ½ teaspoon extra-virgin olive oil
- 1 small carrot, grated
- 1 small red beet, grated
- 3 radishes, very thinly sliced
- ¼ cup pumpkin seeds, toasted
- Sea salt and freshly ground black pepper
Instructions
- Make the dressing: Preheat the oven to 400°F and line two baking sheets with parchment paper. Place the carrots on one of the baking sheets. Drizzle with olive oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until soft. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
- On the second baking sheet, place the drained and rinsed lentils. Drizzle olive oil, garlic powder and smoked paprika on them and mix thoroughly. Spread them out on the tray and bake 20-25 minutes until crispy. Stir halfway if you think about it!
- Place the kale leaves in a large bowl and add the lemon juice, olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
- Add the carrot, beet and radish, pumpkin seeds, a few more pinches of salt, and a few grinds of pepper. Toss to combine. Drizzle generously with the carrot ginger dressing. Top with more dressing, the roasted lentils and other toppings of your choice like chopped avocado or dried cranberries.
