Citrus lentil salad with kale pesto
Indulge in the zesty flavors of a citrus-infused lentil salad, topped with a vibrant kale pesto. A refreshing and nutritious dish bursting with fresh ingredients.
Ingredients:
- 1/3 cup sliced raw almonds
- 2 tablespoons red wine vinegar
- 2 tablespoons orange juice
- 1 tablespoon Dijon mustard
- 1 teaspoon minced shallot
- 1 garlic clove, minced
- Kosher salt
- Freshly ground black pepper
- 2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
- 1/3 cup dried cranberries
- 110g goat cheese
Instructions:
- Maxwell Cozzi
- Get all the ingredients ready.
- Maxwell Cozzi
- Heat up the oven to 400ºF. Arrange the almonds in a single layer on a baking sheet and bake for about 5 minutes, or until they turn slightly golden brown.
- Maxwell Cozzi
- Combine the vinegar, orange juice, mustard, shallot, and garlic in a bowl for the dressing. Add salt and pepper to your liking.
- Maxwell Cozzi
- Mix the kale, toasted almonds, dressing, and cranberries in a big bowl. Allow it to rest for 10 minutes, then sprinkle with crumbled goat cheese before serving.
Summary:
- Calories: 1594 kcal
- Fat: 156 g
- Protein: 35 g
- Carbs: 28 g
- Potassium: 1287 mg
- Magnesium: 278 mg