Looking for a meal-prep lunch that’s packed full of flavor and healthy ingredients? I’ve got you covered with my easy and delicious Kale Lentil and Potato Salad. It’s got fiber, protein, antioxidants, healthy fats, potassium, and vitamin C. All the ingredients work well together, and the homemade zippy lemon dressing ties it all together. Make this salad on Sunday, and you’ll have healthy lunches all week long.
I don’t know about you, but I have never gotten over the kale salad trend. Kale is packed with so many important nutrients that I don’t think it will actually ever go out of style. And if you don’t agree with that, maybe I can change your mind with my hearty and refreshing Lentil Potato and Kale Salad. originally made it for meal-prep lunches, which I’ve been enjoying all week, but it’s also great to bring as a side dish to a get-together with friends.
Why You’ll Love This Hearty Salad
- Great for meal prep – I love making a big batch of this kale lentil salad and then packing it into meal prep containers. I prefer it served chilled, so I can easily grab one from the refrigerator each day and enjoy a hearty lunch that takes no prep time at all.
- Packed with healthy ingredients – Every single ingredient in this salad provides important nutrients that your body needs. Between the kale, lentils, onion, and walnuts, this salad is packed with protein, fiber, healthy fats, and antioxidants. It will leave you feeling satiated for hours after eating.
- Easy to make – Boiling the potatoes is really the only step that takes some time. To make this recipe easier, I would suggest boiling the potatoes ahead of time, or using canned diced potatoes. I’ve been using canned lentils for years now, and I love how much time it saves me in the kitchen.
Kale Salad Recipe Tips
- Prepare the salad ahead of time – This is one of those salads that just gets more flavorful as it sits and marinates together in the refrigerator. It should taste just as good, if not better, on the first day as it does on the last day of eating.
- Add extra ingredients – I didn’t want to scare anyone off by adding too many ingredients to this salad recipe, but feel free to add any extra veggies that you have on hand. Carrots, bell peppers, sweet potatoes, or even peas would be great additions.
- Serve with crackers or fruit – I always love a side dish, even when the main dish is pretty filling. For this salad, I like to enjoy it with a side of tortilla chips, crackers, a scoop of hummus, or a bowl of fresh fruit.
Lentil Kale Salad Recipe Ingredients
- Lentils – I used two cans of brown lentils that I rinsed and drained. Home-cooked lentils would be great, too, if you have them around.
- Kale – I used raw lacinato kale for this salad because I felt like it could really stand up to the other ingredients and dressing. Curly kale can also be used, though.
- Potatoes – I used russet potatoes, diced them, and boiled them until fork-tender. If you want to cut down on some cooking time, you can use canned diced potatoes.
- Walnuts – Walnuts add healthy fats and a rich flavor. Any kind of nut or seed will work, though. If you want even more flavor, I recommend lightly toasting the walnuts before adding them in.
- Dried Cranberries – Dried cranberries add sweetness and a chewy texture to the salad. If you want to substitute them, I would recommend using dried cherries or chopped dates.
- Red Onion – I pretty much always add red onion to my salads because I love the flavor, but if you want something milder, you could use thinly sliced shallots or sweet Vidalia onions.
- Dressing – I use a homemade lemony-flavored dressing for this salad, and it works great. If using a store-bought dressing, I would suggest one with an oil-and-vinegar base.
How To Make The Perfect Kale Lentil and Potato Salad
- Wash, dry, and peel your potatoes. Dice them into small, bite-sized pieces and then add them to a large pot. Cover potatoes with cold water and add in a big pinch of salt. Place over medium-high heat and bring to a boil. Once the water is boiling, cook the potatoes for another 10-15 minutes, until fork-tender, but not mushy. Drain the potatoes and let them cool while you prep the rest of the salad.
- Add all the dressing ingredients to a jar or bowl and whisk until fully combined. Give the dressing a taste and adjust seasonings as needed. Set dressing aside.
- To a large mixing bowl, add the cooled potatoes, chopped kale, lentils, red onion, walnuts, and dried cranberries. Pour the desired amount of dressing over the top (I used all of it), then toss until the ingredients are fully coated with the dressing. Add extra salt or black pepper, if needed.
Recipe Frequently Asked Questions
- This recipe is already both gluten-free and vegan.
- Can the lentils be substituted? Yes, if you prefer not to use lentils, you can substitute with another bean of choice. I would recommend white beans or chickpeas.
- Can the kale be substituted? Yes, the kale can be substituted; however, I like using it in this salad because it is hearty and keeps its texture even after refrigeration. If you need to substitute, use a different dark leafy green of choice, such as spinach.
- How long do leftovers last? If stored in an airtight container in the refrigerator, leftovers should last for up to five days.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Healthy Kale Recipes?
Garlicky Kale with White Beans and Lemon
Lentil Potato and Kale Salad
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Gluten-Free, Vegan
Description
Looking for a meal prep lunch that is packed full of flavor, and has tons of healthy ingredients in it? I’ve got you covered with my easy and delicious Kale Lentil and Potato Salad. It’s got fiber, protein, antioxidants, healthy fats, potassium and vitamin C. All the ingredients work well with each other and the homemade zippy lemon dressing really ties it all together. Make this salad on Sunday and you’ll have healthy lunches all week long.
Ingredients
Scale
- 2 medium sized potatoes, peeled and diced into bite sized pieces (russet or Yukon gold work well)
- 2 (15 oz) cans brown lentils, drained or rinsed (or 2-3 cups home cooked lentils)
- 3 cups chopped lacinato kale (1 medium sized bunch)
- 1/2 small red onion, diced
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
Lemon Dressing
- 1/2 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1 1/2 teaspoon dijon mustard
- 1/2 teaspoon stone ground mustard
- 1 teaspoon pure maple syrup, or honey
- 1-2 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash, dry and peel your potatoes. Dice them into small, bite sized, pieces and then add them to a large pot. Cover potatoes with cold water and add in a big pinch of salt. Place over medium-high heat and bring to a boil. Once water is boiling, cook the potatoes for another 10-15 minutes, until fork tender, but not mushy. Drain potatoes and allow to cool while you are prepping the rest of the salad.
- Add all the dressing ingredients to a jar, or bowl, and whisk together until completely combined. Give the dressing a taste and adjust seasonings as needed. Set dressing aside.
- To a large mixing bowl, add the cooled potatoes, chopped kale, lentils, red onion, walnuts and dried cranberries. Pour desired amount of dressing over the top (I used all of it) and then mix together until ingredients are combined and fully coated with the dressing. Add extra salt or black pepper, if needed.
- This kale salad can be served immediately, or stored in the refrigerator, in an air-tight container for up to 4-5 days. I prefer to enjoy this recipe chilled, but you can heat it up if you like.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Lunch
- Method: Boiling
- Cuisine: American
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