Kale Salad with Lentils, Cherries, and Goat Cheese

Ingredients

• Lentils

  Raw

  ½ cup or 96g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Maple syrups

  1 tbsp or 20g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Vinegar

  Cider

  4 tbsp or 60g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Vinegar

  Cider

  1 tbsp or 15g

• Parsley

  Raw

  4 tbsp or 15g

• Garlic

  Raw

  1 cloves, minced or 3g

• Kale

  Raw

  4 cup, chopped or 268g

• Sweet cherries

  Raw

  1 cup, without pits or 154g

• Goat cheese

  Soft type

  4 oz or 113g

• Almonds

  Nuts, raw

  ½ cup, whole or 72g

Directions

1. Cook lentils according to package directions.
2. In a jar with a lid or small bowl, combine Dijon mustard, maple syrup, minced shallots, apple cider vinegar, olive oil, salt, and pepper. Shake well or whisk to mix and set aside.
3. Mix the cooked lentils with olive oil, vinegar, parsley, garlic, and a pinch of salt and pepper.
4. Toss the kale with cherries and the prepared vinaigrette. Top with the lentil mixture, goat cheese, and toasted almonds.
5. Serve and enjoy!

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