Warm Lentil, Kale & Potato Salad with Lemon Dijon Dressing

• Vegan
• Gluten free

• Produce

  • 1/4 cup 1 handful dried cranberries, dried
  • 1 clove Garlic
  • 1 bunch Lacinato kale
  • 1 1/2 cup Lentils
  • 1 17.6 ounce package Potatoes or about 15 baby potatoes
  • 1 tsp Thyme, fresh leaves

• Condiments

  • 2 tsp Dijon mustard
  • 2 tbsp Lemon juice, fresh
  • 1/4 tsp Maple syrup

• Baking & Spices

  • 2 Pepper
  • 2 Salt

• Oils & Vinegars

  • 14 tsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pecans or walnuts, toasted

Found on shelikesfood.com

Description

Ingredients

• 2 teaspoons olive oil
• 17.6 ounce package of steamed & peeled potatoes or about 15 baby potatoes*
• 1½ cup steamed lentils
• 1 clove garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 bunch lacinato kale, 3-4 cups chopped
• 1 handful dried cranberries, about ¼ cup
• ¼ cup toasted pecans or walnuts
• salt, to taste
• pepper, to taste
• ¼ cup olive oil
• 2 teaspoons dijon mustard
• 2 tablespoons fresh lemon juice
• ¼ teaspoon maple syrup, or honey
• salt, to taste
• pepper, to taste

Directions

• Heat a large pan over medium heat and add olive oil. Cut potatoes into quarters and add to the pan. Season with salt and pepper and cook until crispy and browned, about 12 minutes. Add garlic, thyme and lentils and stir for 2 minutes. Then add the kale, cover and cook for another 2-3 minutes until kale is starting to soften and wilt. Transfer to a large bowl and add dried cranberries and toasted nuts.
• Make the dressing by adding all dressing ingredients into a small bowl and whisking until combined. Pour dressing over salad and toss to coat.