Serves 4
Ingredients
- 1 bunch Tuscan (or dino) kale
- 1/2 cup almonds, coarsely chopped
- 3 green onions, diced
- Juice of 1 lemon
- 1.5 cups cooked lentils (any favorite lentil is great, but we used black beluga)
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1/2 tsp. red pepper flakes (optional)
- 5oz crumbled feta cheese
- 1/2 cup dried unsweetened cherries or blueberries
Directions
- Sauté. Heat a sauté pan with olive oil over medium heat. Add scallions and chopped almonds and stir for a few minutes until fragrant. Add spices and cooked lentils, stirring again. Add vinegar, stir and remove from heat, let cool.
- Prep salad. Toss torn or chopped kale in a big bowl along with feta and dried fruit. Pour in oil-nut blend and toss so kale is thoroughly coated.
- Serve or Store. Serve right away or store in a sealed container in the fridge for up to 5 days.
