Kale and Lentil Salad with Lemon Herb Tahini Dressing
This Kale and Lentil Salad is a hearty, flavor-packed meal made with Lacinato kale, cooked lentils, crisp vegetables and a creamy tahini herb dressing. It works well for meal prep, quick lunches, or an easy plant-forward dinner salad.
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If you’re looking for a salad that actually does taste better with a little time, this Kale and Lentil Salad is one to try. It’s filling and full of textures and flavors – the kind of salad you can easily prep and keep reaching for without it getting soggy and wilted.
This recipe was inspired by a restaurant salad I haven’t been able to stop thinking about. As someone who had basically sworn off kale as only valuable as a salad bar garnish, the combination of this winter salad with earthy lentils, crisp vegetables, and my Lemon Herb Tahini Sauce as the dressing has converted me.
Bold flavors, simple ingredients and the dressing that pulls it all together makes this a lentil salad recipe worth repeating.
Why This Kale and Lentil Salad Works
- Hearty and fresh: Lentils make it filling, while cucumber and red onion keep it familiar.
- Massaged kale: Lacinato kale – sometimes called dinosaur kale – softens better than other varieties when gently massaged. It still holds up to the dressing.
- Meal-prep friendly: This salad gets better as it sits and the flavors meld.
- Versatile: Serve it as a main course, side salad, or build on it with more protein.
- Earthy flavors: Tahini dressing adds a creaminess that works so well for lentil salad and pairs nicely with kale.
Ingredients You’ll Need
This salad makes a nice recipe for using leftover lentils, as it has a relatively short ingredient list. You also can quickly cook lentils from dry – make sure they’re tender and not mushy – to hold up for meal prep.
- Lacinato kale: A softer kale variety that strips easily from the woody stem.
- Cooked lentils: Choose green or brown, as they hold up better than softer, red lentils.
- Red onion: Adds a familiar salad crunch.
- Cucumber: Diced to bring freshness to the dish.
- Pistachios: Brings more texture and bite to the winter salad.
- Crumbled feta cheese: You can skip it, but the saltiness rounds out the dish.
- Lemon Herb Tahini Sauce: Thinned out, if needed, to coat the salad and evenly distribute the flavors.
How to Make Kale and Lentil Salad
As with all salad recipes, I recommend starting with an oversized bowl to toss ingredients without the risk of throwing ingredients all over the counter. You can transfer the finished salad to a smaller bowl for serving.
Prep the kale: Remove the stems from the Lacinato kale and finely chop the leaves. Add them to a large bowl with a couple pinches of salt and gently massage for about 45 seconds, until soft and dark green.
Add the vegetables: Toss in the cooked lentils, thinly sliced red onion, chopped cucumber and chopped pistachios.
Dress the salad: Drizzle the Lemon Herb Tahini Sauce over the salad and toss until everything is evenly coated.
Finish with feta: Gently fold in crumbled feta cheese. Taste and adjust seasoning as needed.
Let rest at room temperature: Leave the salad out for 10 to 15 minutes before serving to help the flavors come together. You can do this whether you make the salad fresh or are making it in advance.
Substitutions and Variations
- Make it vegan: Skip the feta or use a plant-based alternative.
- Add protein: Grilled shrimp pairs well with this salad, as would roasted, flaked salmon.
- Extra veggie crunch: Thinly sliced celery or shaved carrots make good additions.
- More freshness: Extra chopped dill, mint or basil make great garnishes for serving, as they’re all present in the tahini dressing.
Make-Ahead and Storage Tips
This kale and lentil salad is a perfect recipe to make for meal prep and grab-and-go lunches for the week.
- Store in an airtight container in the refrigerator for up to 3 days.
- If prepping ahead, you can store the feta separately and sprinkle it on before each serving.
- The kale holds up well, so you won’t have a soggy salad. If you’re meal prepping, go lighter on the dressing. You can always add more later.
Frequently Asked Questions
No, not when it’s gently massaged. Lacinato kale softens more easily than other varieties and holds its texture even after dressing.
Green or brown lentils are ideal. Red lentils are too soft and break down into mush.
While the Lemon Herb Tahini Sauce makes a great, earthy dressing to pair with this salad, you could try a classic ranch or any creamy dressing that can help hold everything together.
If you make this Kale and Lentil Salad, I’d love to hear how you serve it. I love to pair this Kale and Lentil Salad with my Lemon Salt Salmon for an even heartier meal that works well for a weeknight dinner.
If you make this salad, leave a comment or rating below and let me know if you kept it simple or added your own twist. Your feedback helps other readers (and me!) discover new ways to enjoy this simple salad.
Kale and Lentil Salad with Lemon Herb Tahini Dressing
Ingredients
- 1 large bunch Lacinato kale, stems removed and finely chopped
- 2 cups cooked brown lentils
- ¾ cup thinly sliced red onion
- 1¼ cups chopped cucumber
- ⅓ cup chopped pistachios
- ¾ cup Lemon Herb Tahini Dressing
- ½ cup crumbled feta cheese
- Kosher salt
Instructions
- Add chopped kale to a large bowl with a couple pinches of kosher salt. Massage for about 45 seconds, until softened and darker green.
- Stir in lentils, red onion, cucumber and pistachios.
- Drizzle with tahini herb dressing and toss to coat.
- Fold in feta cheese.
- Let rest for 10 to 15 minutes before serving.
Notes
• If you’re making the salad to meal prep, you can hold the crumbled feta separately and add for serving.
• For even more freshness, garnish with freshly chopped basil, dill or mint – all herbs found in the dressing.
Like this? Leave a comment below!
This was a hit for the whole family- even the meatless skeptics. Added an avocado that was about to go bad. Next time I’ll add more fresh herbs to the salad. Lives the dressing
Adding an avocado sounds fantastic for extra creaminess. Great idea!