my life my menu

CLEAN RECIPES. MEALS PLANNED. 

  • BLOG

  • RECIPES

  • MENU PLANNER

  • ABOUT

  • More

    © 2015 by Emily Cohen and mylifemymenu.com

    • Facebook Black Square
    • Instagram Basic Black
    • Twitter - Black Circle
    • Pinterest - Black Circle

    Kale protein salad

     

    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?