Your Shopping List

View Shopping List

Potato and Lentil Salad with Lemon Caper Vinaigrette

Potato and Lentil Salad with Lemon Caper Vinaigrette
  • Gluten Free!
Serves: 6Ready In: 35 minutes

Why We Like It

The roasted potatoes are a delicious addition to this salad, but the unique flavor combination of the lentils, kale and delicious dressing will make this salad one you will crave over and over again.  It's incredibly tasty!

Preheat the oven to 400 degrees

Roast the Potatoes:

  • 3 cups baby red potatoes (cut into bite size pieces, no need to peel)
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Add to a large bowl and stir to combine.  Spread onto a greased baking sheet in a single layer and bake for 15 minutes.  Remove from the oven, toss to stir so they brown evenly, and roast another 10-15 minutes until potatoes are browned and tender.

Cook the Lentils:

  • 1/3 cup lentils (brown or green)

Rinse lentils before cooking.  Add lentils and 3 cups of water to a small saucepan.  Bring to a boil, and then reduce heat, cover, and simmer for 15-20 minutes or until desired tenderness.  (Check lentils at 15 minutes, they should be tender but firm.  Cook another 5 minutes if needed.)  Drain and set aside to cool slightly.

Make the Dressing:

  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp dijon mustard
  • 1 Tbsp capers
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Add to a small bowl or mason jar and stir or shake to combine.  Set aside.

Put it All Together:

  • 1 bunch kale (leaves removed from stems and chopped, stems discarded)
  • 1/4 cup sliced almonds (toasted if desired)

Add to a large bowl along with the roasted potatoes, cooked lentils and dressing.  Toss to combine.

Serve and Enjoy!

Quick Tips

Capers are like mini pickles and can be found near the olives at the store.  They may be small but they add big flavor to lots of recipes like this one!

Nutrition Information for one serving

  • Calories: 195
  • Fat: 9.5 g
  • Saturated Fat: 1.1 g
  • Total Carbohydrate: 24 g
  • Cholesterol: 0 mg
  • Fiber: 4.5 g
  • Sugars: 3 g
  • Protein: 7 g
  • Sodium: 260 mg