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–+ servings

Baked Kale Salad with Apple Cider Vinaigrette & Griddled Goat Cheese

4.67 | 15 reviews
Wow, a lot of buzz words in a salad name, but how else would I be able to tell you how good it is? This salad is an explosion of warm, comforting fall flavors, built with black lentils for protein, toasted sage and almonds for crunch, and a finale topping of griddled goat cheese, which is optional...but not really. This salad is perfect for meal prepping, since the roasted vegetables keep well in the fridge, but it's also wonderful for a weeknight meal where you want your oven to do all the work.
Prep Time 20 minutes
Cook Time 31 minutes
Total Time 51 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 1/2 pounds butternut squash
  • 1 large red onion, 12 ounces / 340 grams
  • 2 pounds lacinato kale
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Diamond Crystal kosher salt
  • Extra-virgin olive oil
  • 1 cup black lentils
  • 1/2 cup slivered almonds , 2 ounces / 56 grams
  • 1 cup fresh sage leaves, 1 ounce / 28 grams
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 1 tablespoon dijon mustard
  • 4 ounces sliceable goat cheese , like Humboldt Fog, or something similar

Instructions 

  1. Equally stagger two racks in the oven and preheat to 425°F.
  2. Peel and cube the butternut squash into 1-inch pieces. Thinly slice the large red onion. Remove the ribs of the kale and thinly slice it as well.
  3. Add the butternut squash and red onion to one baking sheet, and add the kale to the other. Drizzle each sheet pan with a tablespoon of olive oil and season each pan with 1/4 teaspoon of nutmeg and freshly ground black pepper. Season with 1/2 teaspoon of Diamond Crystal kosher salt per pan. Use your hands to mix each pan so that the vegetables are coated.
  4. Bake the butternut squash on the bottom rack of the oven for 18-20 minutes, or until the squash is starting to brown a bit. Give the squash a mix on the pan, add the kale to the top rack of the oven and roast an additional 8-10 minutes or until the kale is lightly charred on the edges.
  5. While the vegetables are roasting, bring a medium pot of water to a boil. Season with 1 teaspoon of Diamond Crystal kosher salt and add 1 cup of black lentils. Reduce to a simmer and cook until the lentils are cooked but still a bit al dente, 20-25 minutes.
  6. While the lentils are cooking, set a large sauté pan over medium heat. Add two tablespoons of olive oil and the almonds, cook, stirring occasionally, until the almonds are beginning to brown. Add the sage leaves and let them sizzle in the oil. Cook another 1-2 minutes until the sage leaves are darkened a shade, but not brown. Transfer the sage and almonds to a paper towel to drain. Wipe any excess oil from the sauté pan.
  7. Whisk together the 1/4 cup of apple cider vinegar, the 1/4 cup of honey, and the tablespoon of mustard. Taste and season with salt to your preference.
  8. When the vegetables are done roasting, add them all to one sheet pan. Drain the lentils and add them to the pan as well. Drizzle the vinaigrette on top and mix. Add in the crispy sage and almonds.
  9. If you are feeling it, place your sauté pan over medium heat again. Let it heat up for two minutes, then slice your goat cheeese into four slices. One at a time, add them to the pan and let them griddle, untouched, until melted and golden brown on the bottom. Use a spatula to scrape the griddled cheese from the pan directly onto the salad.
  10. Eat immediately.