Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Ready In:
  • Makes 8 cups

In search of a nourishing lunch? This hearty kale salad is packed full of satisfying ingredients that will banish the afternoon slump sleepiness. A lemon-mustard dressing gently tenderizes the kale while the potatoes and lentils cook, ensuring the leafy greens are soft and sweet before it’s time to dig in. The hunger-busting taters and nutrient-dense lentils are then tossed with shredded carrot for extra substance and sprinkled with salt and pepper before going into the salad. This recipe tastes great chilled or at room temperature, so feel free to pack individual portions in airtight containers to store for weekly meal prep. Enjoy as is, or add some pumpkin seeds on top for an extra tasty crunch!

For more hearty kale salads, check out these tasty ideas:


  • 2 tablespoons lemon juice
  • 1 teaspoon yellow mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ⅛ teaspoon freshly ground black pepper
  • 4 cups thinly sliced kale leaves, stems removed
  • 1 cup dry brown lentils, rinsed and drained
  • 1 lb. Yukon gold potatoes, cut into ¾-inch dice (3 cups)
  • ½ cup shredded carrot
  • Sea salt, to taste


  1. For dressing, in a large bowl whisk together the first five ingredients (through pepper) and 2 tablespoons water. Add kale; toss to coat. Let stand at least 30 minutes.
  2. Meanwhile, in a medium saucepan combine lentils and 3 cups water. Let lentils soak 20 minutes. Bring water to boiling; reduce heat. Cover and simmer 10 minutes or until lentils are tender. Drain any liquid remaining in pan. Let lentils cool at least 10 minutes.
  3. Place potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 minutes or until tender. Transfer potatoes to a large bowl and let cool.
  4. Add cooled lentils and potatoes to bowl with kale. Add carrot; toss to combine. Season with salt. Serve at room temperature or chilled.

Comments (1)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Zari Noshad2 months ago
Do you want to report this comment as inappropriate?

I love this salad


Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get delicious recipes, expert health advice, culinary tips and
special offers from Forks Over Knives and our curated partners.

Copy link
Powered by Social Snap