Kale and Lentil Salad with Pecans and Goat Cheese
Looking for a fast, delicious, and nutritious meal to throw together on busy weeknights? We’ve got you covered. We’ve zhoozhed up the standard deli kale and lentil salad recipe by adding our...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.santenuts.com.
Ingredients
- ½ cup French green (Le Puy) lentils
- ¾ teaspoon fine sea salt, divided
- ½ cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced or pressed
- ¼ teaspoon black pepper
- 1 small bunch lacinato kale, ribs removed, shredded
- ½ head radicchio, shredded
- 1 large honeycrisp apple, cored and cut into ½” chunks
- ¾ cup Pumpkin Spice Pecans, roughly chopped
- ½ cup crumbled chèvre
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