Kale Salad with Roasted Squash and Lentils

I’m always game for a twist on kale salad since raw kale is my addiction.  🙂
I found a bunch of seasonal recipes here and decided to give a couple a try (with modifications).  This was absolutely delicious and I loved the dressing and the addition of the squash and lentils.  YUM.


  • 1 – 1 1/2 lbs butternut squash or other squash of choice, peeled and cubed (or save time and buy it already cubed!)
  • olive oil, drizzle
  • 1/4 tsp salt
  • 3/4 dry green lentils  (or a can of lentils)
  • 1 1/2 cups water
  • 1/2 lb kale (1 large bunch or 1 1/2 regular bunches), stems removed and chopped or torn into bite size pieces
  • 2 Tbsp white wine vinegar
  • 2 Tbsp olive oil
  • 2 tsp honey (or agave)
  • 1 tsp dijon mustard
  • 1 1/2 tsp minced fresh ginger
  • 1 large clove garlic, minced
  • 1/4 tsp salt

Roast the squash tossed with a drizzle of olive oil and the salt, at 400 degrees until tender.

If not using canned, simmer lentils and water until lentils are tender and water is gone.

Place kale pieces in a large bowl.  Add lentils and squash when they are done (and cooled a bit).  Whisk together dressing ingredients (last list) and dress and toss well.  Serve room temperature and enjoy!


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