Lentil and Kale Salad with Carmelized Parsnips

Oh the maligned Parsnip. Surely the pale cousin of the carrot, and certainly less sweet- but a still a darling in my opinion. I love the earthier taste of parsnips, and when cooked slowly and carmelized they are delightful.

This salad is a take off of a recipe from River Cottage Veg: 200 Inspired Vegetable Recipes, who’s recipes and photos of vegetable dishes are drool worthy. There is a wonderful heartiness to this dish, and the honey in the dressing mellows the bite of too much acidity. Lentils are power packed with protein and fiber, which makes this salad a perfect stand alone meal, or as a side. I personally love these French green lentils for their color, shape and texture. I find that brown lentils can get mushy, which is perfect for soup, but not for a salad. When looking for a healthy dish it’s nice to get a toothsome bite to feel like you’re getting a fair belly full.

While in Seattle I was introduced to Manuka Doctor Honey from Australia, which has an unusual flavor profile from which I typically can find here. The spokesman gave us a beautiful and exuberant introduction to this lovely honey, which proved to be quite insightful. We were told about the healthful and beneficial properties of this nectar {use it on your face as a mask for glowing skin!}, and some of it was just short of magical, but I am quite happy simply to eat it.

Due to it’s delicate and delightful taste, I hesitate to bake with it. A drizzle here and there is perfect- think of it as the “finishing oil” of honeys. Though some of it’s fine qualities were masked with this dressing, it did add a gorgeous flavor that accented the mustard beautifully.

Lastly I need to take a moment to gush about the loveliness of these baby kale leaves. Full disclosure: I like kale, but I don’t always like its texture. These small leaves are just a tad more toothsome than spinach. With a little resting time after being tossed with salad dressing, they are more than tender. I also think they are just gorgeous too!

I hope you give this recipe a try. You can purchase the book and the honey {here} on the last page of my store. Another full disclosure: if you do click through and purchase either of these items, I might get a few shekels from Amazon to help keep me in produce. I would be much obliged. Also note: Neither Manuka Doctor, nor River Cottage Veg, have compensated me in any way- I just really love their stuff.

Lentil, Kale and Carmelized Parsnip Salad

2013-09-30 15:53:45

An earthy and hearty fall salad. The touch of honey in the dressing rounds this dish out beautifully.

Save Recipe

Print

505 calories

68 g

0 g

22 g

14 g

2 g

360 g

148 g

14 g

0 g

19 g

Nutrition Facts

Serving Size

360g

Servings

4

Amount Per Serving

Calories 505

Calories from Fat 194

% Daily Value *

Total Fat 22g

34%

Saturated Fat 2g

9%

Trans Fat 0g

Polyunsaturated Fat 6g

Monounsaturated Fat 13g

Cholesterol 0mg

0%

Sodium 148mg

6%

Total Carbohydrates 68g

23%

Dietary Fiber 22g

86%

Sugars 14g

Protein 14g

Vitamin A

258%

Vitamin C

230%

Calcium

21%

Iron

28%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 5 medium parsnips
2. 1/8 teaspoon salt
3. 2 tablespoons canola oil
4. 2/3 cup French green lentils
5. 1 bay leaf
6. 1/2 medium yellow onion
7. 4-6 cups baby kale leaves
8. 1/4 cup canola oil
9. 1 tablespoon fresh lemon juice
10. 2 teaspoons honey (preferably Manuka Doctor)
11. 1 teaspoon dijon mustard
12. 1 clove garlic, finely minced

Instructions

1. Preheat oven to 400˚ and prepare a baking sheet with parchment if you prefer.
2. Slice parsnips into 1/4" rounds, taking care to be consistent with the thickness. This will ensure even cooking. Toss with the canola oil, salt and a grind of pepper and spread onto the baking sheet.
3. Roast for 15 minutes, then turn and roast for another 15 minutes, or until tender and golden.
4. Meanwhile, rinse the lentils several times in clear water, then place into a small saucepan with plenty of water to cover, the bay leaf and the onion. Bring to the boil and simmer until lentils are tender, 30 minutes. Allow to cool until warm.
5. In a small bowl combine the canola oil, lemon juice, honey, mustard and garlic and whisk to combine. Season with salt and pepper to taste.
6. Before serving, toss the kale with a small amount of the dressing to allow time to soften the leaves.
7. While still warm but not hot, toss the lentils and parsnips with the remaining dressing.
8. Divide the leaves and lentils amongst four plates and serve.

Notes

1. The lentils and parsnips may be made ahead of time, though I prefer to serve, and eat them, warm- or at least at room temperature.

By Gail Watson

Adapted from River Cottage Veg

beta

calories

505

fat

22g

protein

14g

carbs

68g

more

Adapted from River Cottage Veg

A Stack of Dishes https://www.astackofdishes.com/

Wordpress Recipe Plugin by Recipe Card