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. 

Print Recipe

Shredded Kale + Lentil Salad and Peanut Sauce

Course

Main Dish

Servings

Servings

Ingredients

• 1 head of kale stems removed and leaves chopped
• 1/2 can Lentils rinsed and drained or 1/2 cup cooked lentils
• 1 small handful snap peas ends removed

Peanut Sauce

• 2 tbsp tamari sauce (gf) or shoyu sauce
• 5 tbsp natural peanut butter, almond butter, or tahini
• 2 tbsp honey
• 16 ounces canned coconut milk
• sprinkle Cayenne Pepper
• sprinkle sea salt

Course Main Dish Servings Servings Ingredients 1 head of kale stems removed and leaves chopped 1/2 can Lentils rinsed and drained or 1/2 cup cooked lentils 1 small handful snap peas ends removed Peanut Sauce 2 tbsp tamari sauce (gf) or shoyu sauce 5 tbsp natural peanut butter, almond butter, or tahini 2 tbsp honey 16 ounces canned coconut milk sprinkle Cayenne Pepper sprinkle sea salt

Instructions

1. Make the peanut sauce first by whisking all ingredients together in a saucepan over low heat for 3-5 minutes or until the peanut butter melts.
2. Drizzle warm or cold sauce over prepared kale, lentils, and snap peas and toss to serve.

Recipe Notes

Love this recipe? You'd love the cookbook then too. And psst, did you know the 2nd book comes out this Fall? Check it out here.  And be sure to check out the seasonal meal plans (or the new easy DINNER ONLY plan) if you want even more help and resources to make REAL FOOD a more simple, joyful and intentional way of life!