top of page

Kale protein salad



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



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?

bottom of page