Little Spice Jar · by Marzia★ 4.9 (11)
Autumn Lentil Kale Salad with Parmesan
NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 34%
CARBS 60G46% OF CAL
11G FIBER9G ADDED19G INTRINSIC22G OTHER28G TOTAL SUGAR
FAT 27G47% OF CAL
4G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty autumn salad built on cooked lentils and massaged kale, studded with golden raisins and pumpkin seeds, then dressed with red wine vinaigrette. Works as a light main or substantial side.
mainmediterraneansaladgluten freevegetarian
View the full recipe on Little Spice Jar →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/3 cup golden raisins
- 2 tablespoons red wine vinegar
- 4 1/2 cups thinly sliced Tuscan kale*
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 tablespoon honey (or maple syrup)
- salt and pepper
- 1/4 cup pepitas
- 1 cup cooked beluga lentils*
- 1/4 cup grated parmesan cheese (optional)
At a glance
PER SERVING · TIME 30M
CAL 26%·PRO 34%
CARBS 60G46% OF CAL
11G FIBER9G ADDED19G INTRINSIC22G OTHER28G TOTAL SUGAR
FAT 27G47% OF CAL
4G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 528mg
- Total sugar
- 28g
- Added sugar
- 9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1026mg
- Calcium
- 146mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 528MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.