Kale and Beluga Lentil Salad with Lemon Yogurt Dressing

This isn’t your typical kale salad. A creamy dressing helps wilt the kale while nutty walnuts, cooked grains, and toothsome lentils make it wonderfully filling.

4 tablespoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 garlic clove, minced
scant 1/2 teaspoon ground cumin
1 bunch lacinato kale, stems removed and leaves cut in chiffonade
1/2 cup cooked grain of choice (I used hulled barley)
1/2 cup cooked beluga lentils (or chickpeas)
1/2 cup fresh basil leaves, cut in chiffonade
1/2 cup fresh parsley leaves, chopped
1 lemon, zest and juice
3 tablespoons Greek yogurt (I recommend 2% Greek yogurt here for a little more richness)
1/2 teaspoon sea salt
1/2 cup walnuts, toasted and chopped
salt and pepper, to taste

View the full recipe at Nourishing Matters →