Kale Salad with Roasted Vegetables & Crispy Lentils
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty kale salad with roasted butternut squash, Brussels sprouts, crispy lentils, dried cranberries, and feta cheese in a maple balsamic dressing. It's filling, seasonal, and works well as a standalone lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 cups butternut squash cubes
- 1 lb brussels sprouts, (trimmed and sliced 1/4-inch thick)
- 15 ounce can French lentils, (rinsed, drained, and patted dry with towel)
- 3 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Kosher salt and black pepper, (to taste)
- 4 cups finely chopped kale
- 1/2 cup feta cheese
- 1/3 cup sliced almonds or pepitas
- 1/3 cup dried cranberries
- 1/4 cup thinly sliced red onion
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 clove garlic, (minced)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 416mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 754mg
- Calcium
- 126mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 416MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.