Vegetarian Kale & Lentil Salad Bowls with Creamy Lemon Dressing

This Kale Salad Bowl is power packed with veggies, fiber and most importantly, flavor!  Gluten free & vegan (see recipe notes) it's the perfect kale salad to give you the energy you need throughout your day.
Course Dinner, Lunch, Side Dish
Keyword Gluten Free, Healthy, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4


Creamy Lemon Dijon Dressing:

  • ¼ cup olive oil
  • 1 garlic clove minced
  • 1 TBS onion very finely diced
  • 1 tsp lemon zest
  • juice of ½ lemon
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp ginger fresh or ground
  • 1 tsp rosemary fresh or dried
  • 1 tsp thyme fresh or dried
  • 1 TBS dijon mustard
  • 1 tsp honey
  • 1 TBS greek yogurt
  • 1 TBS apple cider vinegar

Kale & Lentil Salad Bowls

  • 1 cup broccoli florets
  • olive oil for drizzling
  • salt and pepper to taste
  • 1 cup water
  • 1/3 cup lentils dry
  • 1 bunch of kale roughly chopped, about 4 cups
  • 2 cups arugula or baby spinach
  • 1/3 cup craisins
  • 2 carrots peeled and diced
  • 1/3 cup of goat cheese crumbled
  • 1/3 cup pepitas roasted, unsalted


For the Dressing:

  • Combine all ingredients in small bowl. Whisk together until combined.
  • Set aside.

For the Kale & Lentil Salad Bowls:

  • Preheat oven to 400. Cut broccoli into florets and place on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  • Roast for about 20-25 minutes, mixing halfway.
  • While the broccoli is roasting, bring 1 cup of water to a boil in a small saucepan. Add lentils, cover, turn down heat to low, and cook for about 10 minutes.
  • Place kale in large mixing bowl. Sprinkle with salt and using your hands, massage for about 3 minutes. You’ll start to notice the kale wilting.
  • Add in arugula, craisins, carrots and goat cheese. Toss to combine.
  • Once lentils are done, drain and add to kale mixture.
  • Once broccoli is done, add to kale mixture.
  • Toss with dressing, add pepitas last and serve.


*If you’re not eating right away, don’t toss with the dressing until ready to eat; Store in food safe container, keeping the dressing separate.
*Don’t add pepitas until ready to eat so they don’t get soggy and keep their crunch.
*Vegan option: replace Greek yogurt and goat cheese with vegan substitute/alternative or eliminate all together.