Kale salad with butternut squash & lentils from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week (page 77) by Isa Chandra Moskowitz

  • agave nectar
  • cooked brown lentils
  • Show all ingredients...

  • EYB Comments

    See recipe for variations. Can substitute maple syrup for agave nectar.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute maple syrup for agave nectar.

  • Ezair92 on January 07, 2024

    This is very good. I don’t know that I would say it makes 6 servings. It was more like 4.

  • louie734 on April 12, 2017

    What a great winter salad. Lentils cook while butternut cubes roast. Torn kale - red leafed looks extra dramatic - wilts under a bit of oil (a tip from serious eats). Then toss with a sweet-tart mustard dressing. Here I veered off to use one from smitten kitchen. The second time I made this, I tossed in some quinoa to make it even heartier. It lasts in the fridge for days, where it even gets better!

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