Description
A vibrant salad filled with nutrient-dense lentils, leafy greens, and crunchy seeds, drizzled with a tahini dressing.
Ingredients
Scale
- 1 cup uncooked French lentils (or brown, or green)
- 1 cup uncooked kamut (or farro, barley, or quinoa)
- 1 medium bunch kale (curly or lacinato, tough stems removed, chopped)
- 1/2 medium red cabbage (or green, white, or savoy cabbage, chopped)
- 4 green onions (thinly sliced)
- Drizzle of extra-virgin olive oil (optional)
- 3 cloves garlic (optional)
- 1/3 cup raw pumpkin seeds (optional)
- 2 tablespoons hemp hearts (optional)
- 1 1/2 tablespoons capers (preferably low-sodium, rinsed, optional)
- 1/2 cup tahini
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard (or wholegrain mustard)
- 2 teaspoons maple syrup
- 1 teaspoon garlic powder
- 2 teaspoons dried herbs (marjoram, oregano, or Italian)
- 6 tablespoons cold water
- 2 lemons (juiced)
Instructions
- Cook the lentils and grain (farro, kamut, barley, or quinoa) separately according to the packet directions until al dente. Strain and run under cold water, then set aside.
- (Optional) Cook the chopped kale, cabbage, and green onion with olive oil and pressed garlic over low heat for about 3 minutes until lightly wilted.
- In a large bowl, combine the cooked lentils, grain, kale, cabbage, green onion, pumpkin seeds, hemp hearts, capers, and dried herbs.
- Prepare the dressing by whisking tahini, balsamic vinegar, Dijon, maple syrup, and garlic powder. Gradually add cold water until the desired consistency is reached. Adjust with lemon juice.
- Pour the dressing over the salad mixture and stir to coat evenly. Top with freshly ground black sesame seeds before serving.
Notes
This salad holds up well in the fridge for about 4-5 days. For longer storage, freeze without dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg