Warm Kale Salad with Greek Lentils
and oregano potatoes / feta crumbles
This colorful salad is an updated spin on a meal we featured back in 2020. It can be easily customized to fit a variety of diet preferences.
Smarts: Prepping the Greek lentils ahead will save a lot of time when you're trying to get this meal on the table.
Ingredients
- Potatoes, baby red or yellow - 1 lb , quartered
- Foil - for roasting
- Oil, olive - 1 Tbsp
- Oregano, dried - 1/2 tsp
- Lentils, cooked - 1 1/2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
- Olives, pitted Kalmata - 1/2 cup , chopped
- Bell peppers, fire-roasted - 1/2 cup , chopped
- Parsley, fresh (opt) - 2 tsp , chopped
- Vinegar, balsamic - 2 tsp
- Vinegar, balsamic - 1 1/2 Tbsp
- Mustard, Dijon - 1 1/2 tsp
- Honey - 1 tsp
- Oil, olive - 3 Tbsp
- Baby kale - 8 oz
- Sunflower seeds - 1/4 cup
- Cheese, feta - 4 oz , crumbled
Prep
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Make Greek lentils - (If prepping right before cooking, get potatoes roasting before continuing with prep.) If using canned lentils, drain and rinse. Finely chop olives, bell peppers, and parsley. Combine with lentils and toss with balsamic vinegar (portion for lentils). (Can be done up to 5 days ahead)
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Make vinaigrette - Whisk together vinegar (portion for salad), mustard, and honey. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
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Potatoes - Prep as directed.
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Make
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Heat oven to 500F / 260C.
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Spread potatoes on a sheet pan and cover tightly with foil. Transfer to the oven and bake for 10 minutes to get them started cooking. (Watch this video on roasting at high heat.)
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Remove potatoes from oven and reduce oven temperature to 425F / 218C.
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Remove foil from potatoes and toss potatoes with olive oil (portion for potatoes) and oregano. Season with some salt and pepper. Return to oven and continue roasting until nearly tender, ~20 minutes more.
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Toss kale and sunflower seeds with vinaigrette.
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If Greek lentils were made ahead and chilled, heat briefly in the microwave.
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Divide salad among serving plates and top each with Greek lentils and potatoes. Serve with crumbled feta on top and extra dressing, if you like. Enjoy!
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