Kale and Lentil Salad with Pecans and Goat Cheese

Kale and Lentil Salad with Pecans and Goat Cheese

4 servings


  • ½ cup French green (Le Puy) lentils

  • ¾ teaspoon fine sea salt, divided

  • ½ cup olive oil

  • 3 tablespoons apple cider vinegar

  • 1 tablespoon Dijon mustard

  • 1 garlic clove, minced or pressed

  • ¼ teaspoon black pepper

  • 1 small bunch lacinato kale, ribs removed, shredded

  • ½ head radicchio, shredded

  • 1 large honeycrisp apple, cored and cut into ½” chunks

  • ¾ cup cinnamon pecans, roughly chopped

  • ½ cup crumbled chèvre



  1. In a medium saucepan combine lentils, ¼ teaspoon salt, and 1 cup water. Bring to a boil, then cover, reduce heat, and simmer gently until lentils are tender, about 20 minutes. Drain off any excess water and set aside.

  2. In a jar with a tight-fitting lid combine remaining ½ teaspoon salt, oil, vinegar, mustard, garlic, and pepper. Secure lid on jar and shake well to combine.

  3. In a large salad bowl combine lentils, kale, radicchio, and dressing and toss to coat. Add apple chunks and toss again. Top with pecans and chèvre.

Noa Tidharpecans