Rosemary Roasted Potato, Mushroom, and Lentil Kale Salad

• Produce

  • 2 bunches Kale
  • 1 cup Lentils, cooked
  • 2 cups Mushrooms
  • 1/4 cup Rosemary
  • 3 Russet potatoes, small to medium
  • 1/2 cup Shallot

• Condiments

  • 2 tbsp Dijon mustard

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Champagne wine vinegar
  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Walnuts

• Liquids

  • 2 tbsp Water

Found on hummusapien.com

Description

Ingredients

• 3 small to medium russet potatoes, chopped
• ¼ cup chopped rosemary (optional, still tastes great without it!)
• 1-2 tbsp olive oil
• ½ tsp salt
• Freshly ground pepper
• 2 cups sliced mushrooms
• ½ cup walnuts, chopped
• 2 bunches kale (I like lacinato), stems removed and chopped into bite-size pieces
• 1 cup cooked lentils (I used Trader Joes pre-cooked)
• ¼ cup champagne wine vinegar
• 2 tbsp olive oil
• 2 tbsp water
• 2 tbsp Dijon mustard
• ½ cup chopped shallot
• ½ tsp salt
• Freshly ground black pepper

Directions

• Preheat oven to 400F.
• Place chopped potatoes in large bowl with rosemary, olive oil, salt, and pepper. Toss to coat. Dump potatoes on baking sheet and spread out in an even layer.
• Roast in oven for 45 minutes (or until tender), stirring halfway through. Remove from oven and add sliced mushrooms and walnuts. Bake for another 10-15 minutes, or until everything is browned.
• Meanwhile, place dressing ingredients in a blender or food processor (I used my Nutribullet) and blend until smooth.
• Dump kale into a large bowl. Add dressing and massage into leaves for about a minute (if using lacinato, massaging is not necessary.) Add lentils and baked potato mixture. Stir to combine and season with salt and pepper to taste.