Rosemary Roasted Potato, Mushroom, and Lentil Kale Salad
Try this Rosemary Roasted Potato, Mushroom, and Lentil Kale Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 tsp salt
- freshly ground black pepper
- 2 tbsp olive oil
- freshly ground pepper
- 2 tbsp dijon mustard
- 1/2 cup walnuts chopped
- 2 tbsp water
- 1-2 tbsp olive oil
- 2 cups sliced mushrooms
- 1/2 cup chopped shallot
- 3 small to medium russet potatoes chopped
- 1/4 cup chopped rosemary (optional still tastes great without it!)
- 2 bunches kale (i like lacinato) stems removed and chopped into bite-size pieces
- 1 cup cooked lentils (i used trader joe's pre-cooked)
- 1/4 cup champagne wine vinegar
- Carbohydrate 6.0631306782341 g
- Cholesterol 0 mg
- Fat 11.2759770924647 g
- Fiber 1.52074794424391 g
- Protein 5.13264937926053 g
- Saturated Fat 0.789317333918022 g
- Serving Size 1 1 Serving (80g)
- Sodium 89.599924269685 mg
- Sugar 4.54238273399019 g
- Trans Fat 0.958809084117581 g
- Calories 137 calories
Preheat oven to 400F.Place chopped potatoes in large bowl with rosemary, olive oil, salt, and pepper. Toss to coat. Dump potatoes on baking sheet and spread out in an even layer.Roast in oven for 45 minutes (or until tender), stirring halfway through. Remove from oven and add sliced mushrooms and walnuts. Bake for another 10-15 minutes, or until everything is browned.Meanwhile, place dressing ingredients in a blender or food processor (I used my Nutribullet) and blend until smooth.Dump kale into a large bowl. Add dressing and massage into leaves for about a minute (if using lacinato, massaging is not necessary.) Add lentils and baked potato mixture. Stir to combine and season with salt and pepper to taste.
