Summary
| Prep Time | 40 mins |
| Cook Time | 45 mins |
| Total Time | 9 hrs 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 600 g potato (s)
- 150 g lentils
- 110 g kale without stems
For the topping:
- 1 handful cranberries
- 1 handful pecans
For the dressing:
- 6 tablespoon olive oil
- 3 tablespoon white wine vinegar
- 2 teaspoons mustard
- 2 teaspoon maple syrup
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the lentils overnight and cook in salted water for 30 minutes.
- Wash the potatoes, cut eighths and stew for 20 minutes.
- Chop the nuts and mix with the cranberries.
- Mix the dressing ingredients together and set aside.
- Heat some oil in a large pan and fry the potatoes all around for 10 minutes and lightly season with salt and pepper. Stir in the kale and cook for 5 minutes until it collapses. Then stir in the drained lentils.
- Remove the pan from the heat and stir in the dressing.
- Divide the salad on bowls and garnish with the cranberry-nut mixture.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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