5 from 3 votes
Kale Salad with Roasted Vegetables & Crispy Lentils
Hearty kale, roasted butternut squash, Brussels sprouts, crispy lentils, dried cranberries, feta cheese, sliced almonds, and red onion are tossed in a maple balsamic dressing! The perfect salad for fall, winter, and Thanksgiving!
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
8
Calories:
387 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the salad:
- 4 cups butternut squash cubes
- 1 lb Brussels sprouts trimmed and sliced 1/4-inch thick
- 15 ounce French lentils rinsed, drained, and patted dry with towel, canned
- 3 tablespoon olive oil
- 1/2 teaspoon garlic powder
- black pepper to taste, Kosher salt
- salt to taste, Kosher salt
- 4 cups kale finely chopped
- 1/2 cup feta cheese
- 1/3 cup sliced almonds or pepitas
- 1/3 cup dried cranberries
- 1/4 cup red onion thinly sliced
For the Maple Balsamic Dressing:
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 clove garlic minced
- black pepper to taste, Kosher salt
- salt to taste, Kosher salt
Instructions
- Preheat oven to 425 degrees F.
- Place the butternut squash cubes on a large baking sheet. Place the sliced brussels sprouts on a second baking sheet and finally, place the lentils on a third baking sheet.
- Drizzle the butternut squash, brussels sprouts, and lentils with 1 tablespoon of olive oil each. Sprinkle the garlic powder evenly over the lentils. Season all three pans with salt and pepper. Toss until veggies and lentils are well coated.
- Place all three pans in the oven and roast for 15 to 25 minutes, stirring halfway, or until the veggies are tender and lentils are crispy. The lentils might be done a little sooner so check them first. Remove from oven.
- To make the dressing, in a small bowl or jar whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper.
- In a large bowl, combine the roasted butternut squash, brussels sprouts, lentils, kale, feta cheese, almonds or pepitas, dried cranberries, and red onion.
- Pour the dressing over the salad and gently toss until well coated. Serve.
Cup of Yum
Nutrition Information
Calories
387kcal
(19%)
Carbohydrates
50g
(17%)
Protein
20g
(40%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.001g
(0%)
Cholesterol
8mg
(3%)
Sodium
142mg
(6%)
Potassium
564mg
(12%)
Fiber
21g
(84%)
Sugar
10g
(20%)
Vitamin A
8958IU
(179%)
Vitamin C
76mg
(84%)
Calcium
181mg
(18%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 387
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 20g | 40% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 8mg | 3% |
| Sodium | 142mg | 6% |
| Potassium | 564mg | 12% |
| Fiber | 21g | 84% |
| Sugar | 10g | 20% |
| Vitamin A | 8958IU | 179% |
| Vitamin C | 76mg | 84% |
| Calcium | 181mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.