Description
Introducing the vibrant Black Lentil Salad with Kale and Pomegranate, a nutritious and visually stunning dish perfect for any occasion. This salad combines protein-rich black beluga lentils, tender kale, and juicy pomegranate arils for a delightful mix of flavors and textures. Whether served as a light main dish or a colorful side at holiday gatherings, this salad is sure to impress. The homemade red apple vinegar vinaigrette ties everything together, enhancing the freshness without overpowering it. Ideal for meal prep, this salad keeps well in the fridge, making it perfect for busy weekdays.
Ingredients
Scale
- 3.5 cups cooked black lentils (or 2 x 15-ounce cans, drained and rinsed)
- 3 cups finely chopped lacinato kale (curly kale can be substituted)
- 1 cup pomegranate arils
- 2 heaping tbsp minced red onion
- 1/4 cup olive oil
- 2 tbsp red apple vinegar
- 1 tbsp maple syrup (or honey)
- 1 tsp Dijon mustard
Instructions
- If using dry lentils, cook them according to package instructions to yield approximately 3.5 cups of cooked lentils.
- In a large bowl, combine cooked black lentils, chopped kale, and pomegranate arils.
- In a separate bowl, whisk together minced red onion, olive oil, red apple vinegar, maple syrup, and Dijon mustard.
- Pour the dressing over the salad mixture and toss until all ingredients are well coated.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 340
- Sugar: 8g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg