Each bite of this Kale Salad is a crunchy, zesty delight in my mouth! I never thought kale salad could really be this good but trust me, it literally is. I think it also has a lot to do with the dressing. Something about making your own dressing always takes that salad up a few notches and I love anything with mustard! This healthy satisfying dinner was just right for something green to celebrate St. Patrick’s Day!
6 cups chopped kale
1 cup cooked lentils (I used green)
2 Tbsp fresh cilantro chopped
1/2 cup raisins
1/2 cup dried pumpkin seeds
1/2 cup goat cheese
For The Dressing…
One garlic clove
1 Tbsp. honey
1 Tbsp. dijon mustard (I used Grey Poupon)
Juice of one lemon
1/3 cup extra virgin olive oil
A dash of pepper
Click below for directions!
1. Cook the lentils according to the package directions. (I used 1/2 cup lentils with 2 cups water and I had left over lentils!)
2. In a large bowl combine the kale, pumpkin seeds, raisins, cilantro, goat cheese, and lentils. Mix is all up.
3. For the dressing mix everything together and make sure to use a garlic press or finely chop the garlic.
4. Pour the dressing over the salad and YUM!