Black Lentil Salad with Kale and Pomegranate

Name: Black Lentil Salad with Kale and Pomegranate
Total time: 40 min
Ingredients: 3.5 cups cooked black lentils or 2 x 15-ounce cans, drained and rinsed; 3 cups finely chopped lacinato kale can sub curly kale; 1 cup pomegranate arils; 1/2 cup goat cheese crumbles more to taste; 2 heaping tbsp minced red onion; 1/4 cup olive oil; 2 tbsp red wine vinegar; 1 tbsp maple syrup can sub honey; 1 tsp Dijon mustard

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Total: 40

Servings: 6

Black Lentil Salad with Kale and Pomegranate

Ingredients

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3.5 cups cooked black lentils or 2 x 15-ounce cans, drained and rinsed3 cups finely chopped lacinato kale can sub curly kale1 cup pomegranate arils1/2 cup goat cheese crumbles more to taste2 heaping tbsp minced red onion1/4 cup olive oil2 tbsp red wine vinegar1 tbsp maple syrup can sub honey1 tsp Dijon mustard

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Instructions

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Step 1

If you are using dry lentils instead of canned, cook them according to package instructions to yield ~3.5 cups.

Step 2

Combine the black lentils, chopped kale, and pomegranate arils in a large bowl. In a separate bowl, whisk together the minced red onion, olive oil, red wine vinegar, maple syrup, and Dijon mustard. Pour the dressing over the salad, and toss until coated. Sprinkle in the goat cheese crumbles and gently mix until combined. Enjoy!