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bowl of salad with kale, radicchio, roasted potatoes, lentils, shallot, dill, and dressing.

Roasted Potato Lentil Kale Salad

This hearty vegan & gluten-free potato lentil salad is made with seasoned roasted potatoes, protein rich lentils, crunchy veggies, & a simple lemon dijon dressing!
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Course: Gluten- Free, Healthy Salads + Grain Bowls, Salad, Vegetarian Lunch + Dinner
Cuisine: Vegan
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Author: Megan Horowitch

Ingredients 
US Customary - Metric

Roasted Potatoes

  • 22 ounces Russet potatoes diced
  • 3 Tablespoons avocado oil
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon ground black pepper

Salad Ingredients

  • 3 cups vegetable broth *this will vary based on lentil variety
  • 1 cup dried sprouted lentils
  • 3 cups chopped lacinato kale
  • 1 cup radicchio sliced
  • 1 large shallot thinly sliced
  • 2.5 Tablespoons olive oil
  • 1 ½ Tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • 1 Tablespoon fresh dill more to top salads
  • ½ teaspoon salt
  • lemon zest as garnish

Instructions

Roast the Potatoes:

  • Preheat the oven to 400F and dice the potatoes into evenly sizes pieces. Then, add them to a tray and coat them with avocado oil, salt, dried parsley, garlic powder, paprika, & ground pepper.
  • Use your hands or a spatula to mix the potatoes with the seasoning until they are evenly coated. Then, add to the oven to roast for 30-40 minutes (cooking time will vary on the size of your potatoes.) I recommend removing the potatoes at the 15-minute mark to stir with a spatula.
  • Once the potatoes are cooked through, change your oven to a broil setting & broil the potatoes for an additional 2 minutes so they get crispy on the outside.

Cook the lentils, chop the veggies, & make the dressing:

  • While the potatoes are roasting, cook the lentils, prep the veggies, & make the dressing.
  • To cook the lentils, start by bringing the vegetable broth to a boil. Once boiling, add in the lentils and cook according to package instructions. If using the sprouted lentil mix I did, the lentils only need to cook for about 5 minutes.
  • While the lentils are cooking, chop the lacinato kale, slice the radicchio, and thinly slice the shallot. Then, add to a large mixing bowl.
  • Strain the cooked lentils and immediately add them to the bowl of vegetables while warm.
  • Then, make the dressing by adding the olive oil, lemon juice, dijon mustard, fresh dill, and salt to a glass and mixing together. Pour over the bowl of lentil kale salad and mix together. Let marinate until the potatoes are roasted.

Assemble the salads

  • Remove the roasted potatoes from the oven and immediately pour the lentil kale salad on top. Use a spatula to mix everything together.
  • Serve the salads with fresh lemon zest and fresh dill on top. Then, enjoy while warm!

Notes

  • See the blog post for substitution ideas & more recipe tips.
  • This salad is truly best enjoyed right after making it while still warm.
  • Leftovers can be stored in a closed container in the fridge for 3-4 days. I recommend eating leftovers cold rather than reheating them- it's still very delicious!
  • I do not recommend freezing this salad. 
  • Recipe inspired by @bouroughchef

Nutrition

Serving: 1salad | Calories: 498kcal | Carbohydrates: 63g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 1614mg | Potassium: 775mg | Fiber: 18g | Sugar: 4g | Vitamin A: 1983IU | Vitamin C: 30mg | Calcium: 98mg | Iron: 5mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!