Kale Salad with Cherries and Almonds

The colors in this salad are fit for the holidays, but your best bet is to make it at the

tail end of summer when kale and cherries are both in season. When each ingredient is at its peak of freshness, the entire meal just tastes so much better. Not to mention, shopping seasonally can save you a pretty penny at the supermarket. Be sure to use French lentils for this recipe, rather than ordinary ones. They hold their shape better when cooked and pack 9 grams of protein per serving! 

Kale Salad with Cherries and Almonds [Vegan]

Ingredients

• 1 cup (201 g) French lentils
• 4 cups (946 ml) water
• 8 cups (536 g) kale, chopped
• 2 teaspoons (10 ml) olive oil
• 2 cups (308 g) cherries, halved
• 2 cups (300 g) blueberries, optional
• 1/3 cup (78 ml) Vinaigrette
• 1/2 cup (46 g) almonds, sliced
• Grilled tofu, optional

Preparation

1. Thoroughly rinse the lentils in a colander to remove any debris. Then, combine the lentils and water in a saucepan. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the lentils are tender. When they’re done cooking, drain the lentils and set them aside to cool.
2. Meanwhile, put the kale in a serving bowl and add the olive oil. Massage the oil into the kale leaves until they’re dark green and softened a bit. Then add the cherries, blueberries and Simple Vinaigrette. Toss gently to combine.
3. To serve, place a scoop of lentils in the bottom of each salad bowl. Add the dressed kale, cherries and blueberries. Top with sliced almonds and grilled tofu, if desired. Serve immediately.

https://www.onegreenplanet.org/vegan-recipe/kale-salad-with-cherries-and-almonds-vegan/