Rosemary Roasted Potato, Mushroom and Lentil Kale Salad

I like to tuck into a warm hearty dinner salad in the winter and this salad fits the bill. Rosemary roasted potatoes, green lentils, walnuts and portobello mushrooms makes this a hearty and satisfying salad. Adding some dried cranberries would give this salad a little color, sweetness and texture. A crusty loaf bread, and a nice glass of merlot will make this a favorite winter dinner. This recipe comes from Alexis Joseph of Hummusapien.

INGREDIENTS

For the roasted vegetables:

  • 3 small to medium russet potatoes, chopped
  • ¼ cup chopped rosemary
  • 2 tbsp olive oil
  • ½ tsp salt
  • Freshly ground pepper
  • 2 cups sliced mushrooms
  • ½ cup walnuts, chopped


For the salad:

  • 2 bunches kale (I used purple kale), stems removed and chopped into bite-size pieces
  • 1 cup cooked lentils (I used Trader Joe’s pre-cooked)

For the dressing:

  • ¼ cup champagne wine vinegar
  • 2 tbsp olive oil
  • 2 tbsp water
  • 2 tbsp Dijon mustard
  • ½ cup chopped shallot
  • 1 tsp salt
  • Freshly ground black pepper

INSTRUCTIONS

  1. Preheat oven to 400F.
  2. Place chopped potatoes in large bowl with rosemary, olive oil, salt, and pepper. Toss to coat. Dump potatoes on baking sheet and spread out in an even layer.
  3. Roast in oven for 45 minutes, stirring halfway through. Remove from oven and add sliced mushrooms and walnuts. Bake for another 10-15 minutes, or until everything is browned.
  4. Meanwhile, place dressing ingredients in a blender or food processor (I used my Nutribullet) and blend until smooth.
  5. Dump kale into a large bowl. Add dressing and massage into leaves for about a minute. Add lentils and baked potato mixture. Stir to combine.