Smoky Kale Salad

MEAL TYPE: Salad

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan, Vegetarian

MAKES 4 SERVINGS

TAKES 30 MINUTES

Smoky Kale Salad

This salad will power up your red blood cells and deliver stamina and energy to optimize your workouts. It’s a great source of iron, folate, and B vitamins, found in the lentils and hazelnuts. And the kale packs a hefty dose of vitamin C, to aid in absorption of the iron. Recipe courtesy of Lauren Chandler, barre3’s culinary wellness expert.

INGREDIENTS

2 large turnips, cut into 1-inch pieces

2 Tbs. extra-virgin olive oil

2 tsp. smoked paprika (divided)

1/4 tsp. each sea salt and freshly ground pepper (plus more to taste)

1 cup uncooked green, beluga, or Puy lentils

1/3 cup cup honey

1/3 cup cup lemon juice

1/3 cup tahini

1 head kale (destemmed and torn into bite-size pieces)

1/3 cup toasted hazelnuts (roughly chopped)

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INSTRUCTIONS

Preheat oven to 400 degrees Fahrenheit. Mound the turnips on a large baking sheet and toss with the olive oil, 1 ½ teaspoons smoked paprika, ¼ teaspoon salt, and ¼ teaspoon pepper.
Spread the turnips out in a single layer and roast them until just tender and golden brown, about 30-35 minutes, turning once. Set aside to cool.
Pour the lentils into a large pot and sift through them, removing any debris. Rinse the lentils and drain, then return them to the pot and cover with about 3 inches of water.
Bring lentils to a boil, then reduce to a simmer and cook for about 20-25 minutes, until they are tender but not falling apart. Drain, rinse with cool water, and set aside.
While the turnips and lentils are cooking, prepare the other ingredients. In a small bowl, whisk together the honey, lemon juice, tahini, and remaining smoked paprika.
Place the kale in a large bowl and add the dressing, massaging it into the kale for about 2 minutes, or until the kale becomes tender.
Gently fold the turnips and lentils into the kale, along with the hazelnuts, reserving a tablespoon of hazelnuts for garnish, adding salt and pepper to taste. Divide equally among plates and garnish with the reserved hazelnuts.

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