What protein goes with kale salad?

Beans and pulses, such as lentils, are excellent vegetarian proteins that pair well with kale in salads. For non-vegetarian ideas, try chicken or shrimp.

Do you need to soak lentils?

No, there's no need to soak lentils before cooking. They're quick cooking and don't need soaking like dried beans. Soaking alone, however, is not a substitute for cooking lentils.

How can you make lentils more appealing?

On their own lentils don't have a ton of flavor. That's why they make a good addition as part of salads, soups, and sauce-based dishes where there are a mix of flavors and ingredients.

Kale Salad with Lentils

Description

This chopped kale salad with lentils, barley, and a maple-tahini dressing makes a protein-packed vegetarian main dish perfect for fall and meal prep. Swap out the toppings to fit the season and your preferences.

Ingredients

Units Scale

For the Salad:

3/4 cup pearled barley
3/4 cup lentils
1 large bunch of kale
4 large eggs
1 pint cherry tomatoes
1/2 cup toasted sunflower seeds
1/2 cup dried cranberries
1/2 cup shaved Parmesan or aged cheddar

For the dressing

1/3 cup tahini
4 tablespoons lemon juice
4 tablespoons olive oil
2 tablespoons maple syrup
1 small garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3-4 tablespoons water (to thin as needed)

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Instructions

Cook the barley and lentils. Bring 4 cups of water or broth to a boil. Add barley & lentils, reduce heat, and gently simmer for 20-25 minutes, or until tender. Don't overcook. Drain any excess liquid remaining in the pan and set aside.
Prepare the kale. Remove any tough ribs from the middle of the kale leaves. Roughly chop the kale, then add it to a bowl with one tablespoon of each olive oil and lemon juice. Use your hands to massage the leaves until they have softened.
Prep the eggs and tomatoes. In a small pot, cover the eggs with water. Bring to a boil, then turn off the heat and let sit for 8-9 minutes. Drain and run under cold water until cooled. When cool, peel and cut or slice as you like. Then, halve the cherry tomatoes.
Make the dressing. Whisk together tahini, lemon juice, olive oil, maple syrup, garlic, salt, and black pepper. Add 3–4 tablespoons of water gradually until the dressing is smooth and pourable. Taste and adjust any of the ingredients to your liking.
Toast sunflower seeds. Heat a dry pan over medium heat. Toast ½ cup sunflower seeds for 2–3 minutes, stirring frequently, until golden and fragrant.
Assemble the salad. Divide the kale among four plates. Top with the lentils and barley, dried cranberries, tomatoes, cheese, eggs, sunflower seeds, and dressing.

Notes

Keep an eye on the lentils and barley as they cook. If the liquid runs low and they're not done cooking, just add more as needed.

The dressing is on the thicker side, but you can thin it out with additional water or lemon juice if you prefer a thinner consistency.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salads
Method: Stovetop
Cuisine: American