Why You’ll Love This Recipe

Nutritious & satisfying: Packed with plant-based protein and fiber from lentils and kale.
Flavorful layers: Roasted carrots bring sweetness; cranberries add tang; seeds add crunch—all balanced by a warm, spiced dressing.
Make-ahead friendly: Lentils, carrots, and dressing can be prepped in advance, making mealtime effortless.
Versatile & vegan: Naturally dairy-free, gluten-free, and ideal as a main or a side .

Ingredients

Salad

½ cup/100 g black lentils (or French Du Puy)
½ Tbsp/7 g apple cider vinegar (optional, for soaking lentils)
1 lb/453 g carrots, peeled and sliced into 1″ pieces
1 Tbsp/15 ml extra virgin olive oil
1 tsp fine sea salt (divided use)
Freshly ground black pepper
1 bay leaf
1 bunch lacinato kale, de-stemmed and thinly sliced
¼ cup/40 g dried cranberries
¼ cup/28 g pumpkin seeds

Dressing

2 Tbsp/30 ml extra virgin olive oil
1½ Tbsp/22 ml balsamic vinegar
2 tsp/10 ml maple syrup
½ tsp Dijon mustard
⅛ tsp cinnamon
¼ tsp fine sea salt

Directions

(Optional) Soak lentils with vinegar in water for ≥4 hours, then drain and rinse.
Preheat oven to 400 °F (200 °C). Toss carrots with oil, half the salt, and pepper. Roast ~25–30 min until tender and lightly caramelized. Let cool .
Meanwhile, simmer lentils with bay leaf in water until just tender—about 15 min if soaked, or 20 min if not. Drain, rinse, and cool .
Whisk together all dressing ingredients until emulsified.
Place kale in a large bowl, drizzle some dressing over it, and massage gently until softened.
Add cooled lentils and carrots, pour remaining dressing, toss to combine.
Sprinkle cranberries and pumpkin seeds on top, season to taste, and serve .

Servings and Timing

Servings: 4
Prep time: ~20 minutes
Cook time: ~25 minutes
Total time: ~45 minutes.

Variations

Use brown or green lentils instead of black/Du Puy ones.
Swap cranberries with raisins or cherries.
Replace pumpkin seeds with toasted walnuts, almonds, or pistachios.
Add fresh herbs like parsley or cilantro.
Add roasted beets or sweet potato alongside carrots for more variety.

Storage/Reheating

Store salad (undressed) in an airtight container for up to 5 days; see web source.
Keep dressing separately in fridge for up to 1 week.
Reheat carrots and lentils gently or serve chilled—kale is best at room temperature or slightly warmed.
Add seeds and cranberries just before serving to preserve texture.

FAQs

1. Can I make this salad ahead of time?

Yes—the lentils, roasted carrots, and dressing can be prepped in advance; assemble just before serving for best texture.

2. What’s the best lentil variety?

Black or French Du Puy lentils hold their shape best. Brown or green are fine, while red lentils may get mushy

3. How do I soften the kale?

Massage the kale with a bit of dressing—this breaks down its fibers and enhances digestion.

4. Can I skip soaking the lentils?

Yes—just rinse and cook until tender, though soaking helps reduce cooking time.

5. Is it gluten-free?

Yes—all ingredients are naturally gluten-free.

6. Can I add protein?

Certainly—top with chickpeas, tofu cubes, tempeh, or grilled vegan sausage for extra protein.

7. Can I use other veggies?

Yes—roasted sweet potato, beets, or Brussels sprouts are great additions.

8. How spicy is the dressing?

It’s mildly spiced with cinnamon—sweet but not hot. You can add a pinch of cayenne if you like heat.

9. Can I omit oil for dressing?

You can reduce oil, but it helps emulsify the dressing. Alternatively, use water or extra vinegar.

10. How long does it keep in the fridge?

Salad stays fresh up to 5 days undressed (per sources). Keep dressing and toppings separate to maintain freshness .

Conclusion

This Kale and Lentil Salad with Roasted Carrots is a nourishing, flavorful, and easy-to-make vegan dish that holds up beautifully for meal prep or entertaining. With its mix of roast-vegetable sweetness, chewy lentils, tangy dressing, and hearty kale, it’s a balanced meal you’ll love anytime. Enjoy!