Red Lentil, Apple & Crispy Kale Salad

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Prep Time 25 minutes
Roast Time 20 minutes
Total Time 45 minutes
Course Brunch, Dinner, Lunch, Main Course, Salad
Servings 4 people
Calories 395 kcal


  • 2 Rimmed baking pans
  • Nonstick aluminum foil
  • Medium saucepan
  • Measuring cup(s)
  • Measuring spoons
  • Large skillet
  • Plate
  • Large bowl
  • Mixing spoon
  • Large spatula
  • Whisk



  • Preheat oven to 425°; line 2 rimmed baking pans with nonstick aluminum foil. Prepare lentils as label directs; drain and cool completely. Makes about 1 cup.
  • In large skillet, toast walnuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
  • In large bowl, toss parsnip, 1 tablespoon oil and ¼ teaspoon salt; spread on 1 prepared pan and roast 10 minutes or until lightly browned.
  • In same large bowl, toss kale, 1 tablespoon oil and ¼ teaspoon salt; stir ½ kale mixture into parsnip mixture. Spread remaining ½ kale mixture on remaining prepared pan. Roast parsnip mixture and kale 10 minutes or until kale is crisp and parsnip is golden brown, stirring once.
  • In same large bowl, whisk lemon juice, honey, and remaining 2 tablespoons oil and ½ teaspoon salt; fold in apple, lentils, parsnip mixture and kale. Makes about 5 cups.
  • Sprinkle salad with hemp hearts and walnuts; serve immediately.



Serving: 1.25cupCalories: 395kcalCarbohydrates: 34gProtein: 11gFat: 26gSaturated Fat: 3gSodium: 490mgFiber: 7gSugar: 10g
Keyword Dairy-Free, Gluten-Free, Vegetarian
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