Fall is in full swing over here (even though the equinox just happened). But how I usually go? By the weather. And the types of things I’m leaning towards in the kitchen. So lately, this recipe has been on my go-to list because 1) it’s so simple and nourishing but also 2) so full of flavor. No lame or wimpy salads are allowed around here, as you probably know.
Not to sound too basic, but kale is one of those things I buy every single week, because yes, it’s one of the healthiest foods you can eat (it’s one of the most nutrient dense foods out there), but also because of it’s versatility. Throw it in a smoothie? Amazing. Make a salad out of it? Perfect. Saute it on the stove with a little olive oil and salt + pepper? Great. Baked into crispy kale chip bites? Even better.
So finding new and creative ways to use up the weekly bunch is always a good idea in my book.
This Shredded Kale + Lentil Salad and Peanut Sauce (from the Simply Real Health Cookbook) in particular, is great served hot or cold. It’s perfect for lunch, dinner or breakfast with a fried egg on top. The peanut sauce is to die for– just trust me that you’ll want to make a big batch for all your favorite salads and then put it on pretty much anything else you have in the fridge.
Other roasted or cooked veggies, meat, chicken, seafood, quinoa or brown rice are great to add in here as well to remix it and get even more options and variety out of the dish, especially if you have leftovers. Crumbled goat or feta cheese and cilantro are also excellent garnishes to really bring home the light and bright flavors.
Dress it up, dress it down. Either way, feel great about it, for both your body and for your time. That’s how we do around here.