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Warm Potato Salad with Lentils and Kale

6 to 8 servings
Salads

Nutritional Facts Per Serving

233
Calories
8.5 g
Protein
26.5 g
Carbs
3.9 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 233
  • Fat 10 g 15 %
    • Saturated   2.9 g
    • + Trans 0.1 g 3 %
  • Cholesterol 12 mg
  • Sodium   169 mg 7 %
  • Carbohydrate 26.5 g 9 %
    • Fibre   3.9 g 16 %
    • Sugars   4.1 g
  • Protein 8.5 g
    • Vitamin A 15 %
    • Vitamin C 22 %
    • Calcium 10 %
    • Iron 19 %

Method

  1. Preheat oven to 375˚F. Line a large sided baking sheet with parchment paper. Place potatoes on baking sheet and toss with oil, salt and pepper and roast for 30 minutes.
  2. While the potatoes roast, rinse lentils in cold water, and then drain well. Place lentils in a pot and cover with 4 cups of cold water. Bring lentils to a gentle simmer and cook until just tender, about 20 minutes (taste lentils with a spoon during cooking to see how they are progressing). Drain lentils into a fine sieve and set in a salad bowl. 
  3. When potatoes have roasted 30 minutes, mix in the kale, sage, garlic and cayenne and roast 15 minutes more, or until potatoes are tender and kale has wilted. Meanwhile, combine the vinegar, juice, mustard and honey in a small bowl.
  4. When cooked, add potatoes and kale to the lentils. Now add the vinegar mixture, carrot, green onion and cheese and toss to combine. Season salad with additional salt and pepper and serve warm.

Recipe Options: Instead of kale, try another hearty vegetable in this recipe, such as chard. If you like the bold taste of blue cheese, replace the feta in this recipe with small nuggets of it.

Serving Suggestions

Serve this salad a side dish for one of the main-course recipes found in our website recipe collection, such as Roasted Sausages with Red Onion and Currant Relish, BC Beer Brined Pork Chops, and Grilled Lamb Chops with Minty Marmalade Sauce.

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