Orange and pepper salad
This salad is so filling. There are a few more steps than you would probably prefer for a salad, but they are easy steps and take seconds of prep time. SO worth it!!
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Print Recipe
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Ingredients:
- 1 cup black lentils
- 4 ounces kale finely chopped
- 2 red peppers sliced
- 2 oranges peeled and sliced
- 1/4 cup extra virgin olive oil
- 1/2 cup Balsamic vinegar
- 1/4 cup fresh dill chopped
- 2 tablespoons honey
- 1 teaspoon salt pink Himalayan
Directions:
- Preheat oven to 450°F. Prepare a baking sheet with parchment paper. Add sliced peppers, 2 tablespoons of olive oil, and 2 tablespoons of balsamic vinegar. Mix well and place in oven for 30 minutes.
- Prepare large pot with water on the stove. Bring to a boil. Add the lentils and cook for 20 - 25 minutes or until texture is firm but soft when you bite into them. Drain lentils and place in a large salad bowl. Add the kale, oranges and peppers.
- For dressing: In a separate jar, add the remaining olive oil, vinegar, dill, honey and salt. Cover and shake well. Add to the salad at least 20 minutes before serving, but can be done one day ahead.
Notes & Tips:
Feel free to add feta cheese (just add less salt to the dressing) or grilled chicken to make it a full meal!
