This hearty lentil salad is perfect for dinner parties where you want to get the prep done in advance, lunch al desko, or a picnic. With kale, nuts, feta, squash, olives, and a lemon-garlic dressing, it continues to pack a massive flavor punch, and ages well in the fridge!
Ingredients:
- 1 large bunch kale, tough stalks discarded, leaves finely chopped
- 1/2 cup walnuts, roughly chopped
- 4 scallions, finely chopped, greens and whites separated
- 2 garlic cloves, peeled and smashed
- Zest of 1 lemon
- Juice of 1 lemon
- 1/3 cup extra-virgin olive oil
- 1½ cups black beluga or puy lentils, cooked
- 1 cup butternut squash, peeled and cut into chunks
- 1 tablespoon cumin seeds
- 1/2 teaspoon chili flakes
- 1/2 cup feta, crumbled
- 1 cup olives
Instructions:
- Toss the butternut squash in a little oil and salt and roast at 425°F for 30-35 minutes.
- Put the kale in a large salad bowl. Sprinkle with salt and drizzle with a little olive oil. Massage the kale for about 5 minutes until it becomes soft, dark and shiny.
- Add the cooked lentils to the kale.
- In a small frying pan, add the whites of the scallions, smashed garlic cloves and the lemon zest. Cover with 1/3 cup olive oil and fry for 2 minutes before adding the almonds and cooking for a further 3 minutes. Take off the heat and add the cumin and chili flakes.
- Drain the oil through a mesh strainer into a small bowl. Spread the scallions, walnuts and garlic over a parchment-lined tray and sprinkle with salt.
- Drizzle the kale and lentils with the infused oil and lemon juice and toss well.
- Add the olives, feta, butternut squash, and scallion greens and gently mix. Top with the fried walnuts and scallions.
- Keep this salad in an airtight container and it will keep for 3-4 days in the fridge.
