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+ servings
Two bowls filled with kale salad topped with cooked halloumi cheese.
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5 from 5 votes

The Best Kale Salad on the Internet

This Kale Salad is the best meal prep lunch! It's got protein with lentils and halloumi cheese, lots of veggies and a tasty dressing.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 532kcal

Ingredients

  • 1 tbsp olive oil divided, for massaging/brushing
  • 1 head curly kale washed, dried and chopped
  • 1 (250g) package halloumi cheese cut into 1 inch pieces
  • 1 (540mL) can lentils rinsed and drained
  • 1 cup carrot matchsticks
  • 1 red onion finely diced
  • 1/4 cup dried cranberries
  • 2 tbsp roasted salted sunflower seeds
  • 2 tbsp roasted salted pumpkin seeds

Dressing

  • 2 tbsp olive oil
  • 2 tbsp lemon juice the juice of 1 lemon
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • 1 clove minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  • Chop up the kale into bite-sized pieces and then wash and dry it using a salad spinner. When dry, massage it with just a little bit of olive oil in a large bowl and set aside.
  • Meanwhile, cut halloumi into 1 inch pieces and then brush with a little bit of olive oil and season with salt and pepper. Heat a large skillet over med-high heat then fry halloumi for 1-2 minutes per side until browned. Remove from heat and set aside.
  • Meanwhile, mix the olive oil, lemon juice, dijon mustard, minced garlic and salt and pepper together in a small bowl to make the dressing.
  • Add the lentils, carrots, red onion, sunflower seeds, pumpkin seeds and dried cranberries to the bowl with the kale, then toss everything together with the dressing. Serve in bowls, top with halloumi cheese and enjoy!

Notes

Make sure to massage the kale with olive oil so it’s easier to digest and less bitter.
Add in other veggies of your choice like bell peppers, cucumber or celery.
Store this salad in the fridge for 2-3 days. Store the dressing separately then add it on right before serving.
Freeze any leftover kale for up to 6 months and use it for other recipes like smoothies and soups.

Nutrition

Calories: 532kcal | Carbohydrates: 57g | Protein: 30g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 764mg | Potassium: 909mg | Fiber: 25g | Sugar: 10g | Vitamin A: 5759IU | Vitamin C: 28mg | Calcium: 530mg | Iron: 6mg