Hearty Lentil Potato and Kale Salad with Lemon Vinaigrette

Looking for a meal-prep lunch that’s full of flavor and nutritious ingredients? This Kale, Lentil and Potato Salad is an easy, satisfying option. It delivers fiber, plant protein, antioxidants, healthy fats, potassium and vitamin C. The combination of textures—from tender potatoes to hearty kale and chewy dried cranberries—works perfectly with a bright lemony dressing. Prepare a batch on Sunday and enjoy ready-to-eat lunches all week.

Kale has remained a favorite for good reason: it’s nutrient-dense and holds up well in salads and meal prep. This Kale, Lentil and Potato Salad balances hearty ingredients so it fills you up and stays interesting from the first bite to the last. I originally built the recipe for weekly meal prep, but it also travels well to potlucks or weekend gatherings. The recipe is straightforward and flexible, so you can adapt it to use what you have on hand.

Why You’ll Love This Hearty Salad

• Perfect for meal prep – Make a large batch and portion it into containers for grab-and-go lunches. The salad keeps well chilled and needs no reheating.
• Nutrient-dense – With kale, lentils, potatoes, walnuts and onions, the salad supplies a mix of protein, fiber, healthy fats and antioxidants to keep you satisfied.
• Simple to make – The most time-consuming step is boiling the potatoes. To save time, parboil potatoes ahead of schedule, use canned diced potatoes, or cook lentils in advance.

Kale Salad Recipe Tips

• Let it rest – This salad develops flavor as it sits. If you make it a few hours ahead or the night before, the dressing will meld with the ingredients and taste even better.
• Customize freely – Add extra vegetables like carrots, bell pepper, roasted sweet potato or frozen peas to increase variety and color.
• Pairing ideas – Serve the salad with crackers, tortilla chips, a scoop of hummus, or a side of fresh fruit for a more complete meal.

Lentil Kale Salad Recipe Ingredients

• Lentils – Two 15 oz cans of brown lentils, rinsed and drained, or 2–3 cups of cooked lentils.
• Kale – About 3 cups chopped lacinato (dino) kale from one medium bunch. Curly kale will also work, though lacinato holds up well.
• Potatoes – Two medium russet or Yukon Gold potatoes, peeled, diced and boiled until fork tender.
• Walnuts – 1/2 cup chopped walnuts for crunch and healthy fats. Lightly toasting them deepens the flavor.
• Dried cranberries – 1/2 cup for sweetness and chew; dried cherries or chopped dates are good substitutes.
• Red onion – 1/2 small red onion, finely diced. Swap thinly sliced shallot or a sweet onion if you prefer a milder bite.

Lemon Dressing

• 1/2 cup extra virgin olive oil
• 1/3 cup fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon stone-ground or whole-grain mustard
• 1 teaspoon pure maple syrup or honey
• 1–2 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

How To Make The Perfect Kale Lentil and Potato Salad

1. Cook the potatoes. Wash, peel and dice potatoes into bite-sized pieces. Place them in a pot and cover with cold water, add a pinch of salt, then bring to a boil over medium-high heat. Once boiling, simmer 10–15 minutes until fork-tender but not falling apart. Drain and let cool.
2. Make the dressing. Combine olive oil, lemon juice, Dijon and stone-ground mustards, maple syrup (or honey), minced garlic, salt and pepper in a jar or bowl and whisk until emulsified. Taste and adjust seasoning as needed.
3. Assemble the salad. In a large bowl, combine cooled potatoes, chopped kale, lentils, diced red onion, walnuts and dried cranberries. Pour the dressing over the mixture—use as much as you like—and toss thoroughly so every piece is coated. Add more salt or pepper to taste.
4. Serve or store. The salad can be served immediately, but it gains flavor after time in the fridge. Store in an airtight container for up to 4–5 days; enjoy chilled or at room temperature.

Recipe Frequently Asked Questions

• Is this recipe vegan and gluten-free? Yes. Using plant-based ingredients keeps the recipe vegan, and it contains no gluten unless you add a gluten-containing topping or side.
• Can I swap the lentils? Absolutely. White beans, chickpeas, or another cooked bean work well if you prefer a different texture or flavor.
• Can the kale be substituted? Yes. Kale is recommended because it stays firm after refrigeration, but baby spinach, Swiss chard, or other dark leafy greens can be used if you prefer a more tender leaf.
• How long will leftovers last? Stored in an airtight container in the refrigerator, the salad will keep for about 4–5 days. The dressing softens the kale over time, which some people prefer.

If you have a question that isn’t covered here, leave a comment below and I’ll respond when I can.

Looking For More Healthy Kale Recipes?

Kale Salad Avocado Toasts

Easy Kale Pesto

Garlicky Kale with White Beans and Lemon

Sunshine Kale Salad

The Best Kale Chips

Lentil Potato and Kale Salad

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• Author: She Likes Food
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Gluten-Free, Vegan