This Roasted Potato, Mushroom, and Lentil Kale Salad makes the ultimate filling salad. Adding some dried cranberries would give this salad a little color, sweetness and texture. A crusty loaf bread, and a nice glass of merlot will make this a favorite winter dinner. A beautiful vegetarian main course that makes amazing leftovers! Vegan and gluten-free. This recipe comes from Alexis Joseph of Hummusapien.
INGREDIENTS
For the roasted vegetables:
- 3 small to medium russet potatoes, chopped
- ¼ cup chopped rosemary
- 2 tbsp olive oil
- ½ tsp salt
- Freshly ground pepper
- 2 cups sliced mushrooms
- ½ cup walnuts, chopped
For the salad:
- 2 bunches kale, stems removed and chopped into bite-size pieces
- 1 cup cooked lentils
For the dressing:
- ¼ cup champagne wine vinegar
- 2 tbsp olive oil
- 2 tbsp water
- 2 tbsp Dijon mustard
- ½ cup chopped shallot
- 1 tsp salt
- Freshly ground black pepper
INSTRUCTIONS
- 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, 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 and blend until smooth.
- Dump kale into a large bowl. Add dressing and massage into leaves for about a minute. Add lentils and baked potato mixture. Stir to combine.