Kale and Beluga Lentil Salad with Orange Miso Dressing Recipe

By MiNDFOOD

Kale and Beluga Lentil Salad with Orange Miso Dressing Recipe

Full of green goodness, this Kale and Beluga Lentil Salad with Orange Miso Dressing Recipe is a nutrient-dense dish that’s packed with flavour.

See related: 13 Healthy Dinner Recipes For The Week

Kale and Beluga Lentil Salad with Orange Miso Dressing Recipe: Ingredients

[Serves 4 – as a side]

  • ½ cup black beluga lentils, soaked for 12 hours, drained and rinsed
  • 4 large kale leaves, stalks removed
  • 1 tbsp extra virgin olive oil
  • ½ lemon, juice
  • 10 brussels sprouts, shredded thinly
  • ½ cup roasted hazelnuts, roughly chopped

Dressing Recipe 

  • 1 large orange, juice only (approximately ⅓ cup juice)
  • ½ lemon, juice only
  • 1 tbsp miso
  • 1 tsp honey
  • 1 tbsp rice vinegar
  • 4 tbsp extra virgin olive oil
  • 1 tsp finely grated ginger root

 

How to make our Kale and Beluga Lentil Salad with Orange Miso Dressing Recipe

1. Place lentils in a saucepan. Cover with 1 cup water and bring to a boil. Simmer for 20 minutes until tender. Drain through a sieve and season. Set aside to cool. Remove the stalks from the kale and tear the leaves into bite-sized pieces.

2. Place in a large bowl and add the oil, lemon juice and a pinch of salt. Massage the leaves with fingers for several minutes to soften the leaves. Spread on a large salad platter. Scatter over the brussels sprouts. Top with the cool lentils and garnish with hazelnuts.

3. Place dressing ingredients in a jar and shake well. Drizzle over salad and serve.

 

See also: You’ll love this Easy Vietnamese Beef Pho Recipe.

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