Kale Protein salad

 

This salad layers elements like- kale, lentils, farrow, cooked beets and peanuts together. What’s my favorite part about this salad?

  • Every element in here can be swapped out for something different. Don’t have farro? How about using brown rice or quinoa instead. Peanut allergy? Try using hemp seeds. Don’t like beets? Try strawberries as a substitute. Do what works.

  • I like how the lentils and peanuts up the protein in this salad.

  • Leftovers: Best part about kale is that it just about never wilts. Most dressed greens get soft and nasty- but not kale! This salad is just delicious as your lunch to the office the next day.

  • Fall colors. The beets add a nice deep red and the lentils and farrow contrast with a nice brown. 

 

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Ingredients:

1/3 cup dry brown lentils

½ cup farro

2 large whole beets (I prefer the ones that still have stems), peeled and cut in small cubes

1 bunch green or purple kale, stems removed and cut into medium-large pieces

¾ cup salted shelled peanuts (optional)

4 tablespoons spicy mustard

2 tablespoons balsamic vinegar

1 ¾ teaspoon kosher salt

2 tablespoons honey

4 tablespoons extra virgin olive oil

 

Directions:

Preheat your oven to 400 degrees (or 375 convection).

 

Take your lentils and 1/2 cup of water and put them in a small pot with ¼ teaspoon of your salt. Cover and cook over a low flame until the lentils fully absorb the water. Uncover and set aside to cool.

 

Take your farro, ¾ cup of water, and ½ teaspoon of your salt in a small covered pot and cook over a low flame. When there is no more water in the pot the farro is ready. Uncover and set aside to cool.

 

Take your beets and put them in a pyrex. Toss them with 1 tablespoon of your olive oil and ½ teaspoon of your salt. Bake uncovered for 30-35 minutes. Set aside to cool.

 

To make your dressing, whisk your mustard, balsamic, ½ teaspoon of salt and honey together.  Slowly whisk in your olive oil until fully incorporated.

 

In a large bowl combine your kale, lentils, farro, beets and peanuts. Using a gloved hand mix your dressing over your salad. If you have very hard/tough kale, then dress the kale first and give it a good massage with the dressing for five minutes.  Then add in your other salad ingredients and toss again to coat with the dressing.

 

Plan Ahead:

The lentils, farro, and beets can be made up to 2 days before serving. Your dressing can be made up to 1 week before serving. This salad lasts in the fridge (already dressed!) for 3 days!! Can I hear you say lunch?