A Summer Salad with Sprouted Kitchen

A SPRING SALAD WITH SPROUTED KITCHEN

Sara Forte is the author and food blogger behind Sprouted Kitchen. With a focus on creating simple snacks and meals using seasonal ingredients, Sara's recipes leave room for interpretation and adding your own flare. Her approach in the kitchen is simple, don't overthink things. She invites you to alter her suggestions based on your own taste—a little more of this, a little less of that.

We asked Sara to share a delicious, simple and picnic-friendly Spring salad recipe with us, and she has come through with the goods. A wholesome, fresh dish featuring lentils, cherries and a maple mustard vinaigrette. This salad is ideal for making ahead of time and packing on a picnic. It’s the perfect accompaniment to your protein of choice, or equally as delicious on it’s own.

BABY KALE SALAD WITH CHERRIES, MARINATED LENTILS AND GOATS CHEESE

Serves 2-4

INGREDIENTS:

Maple mustard vinegiarette

1 tbsp dijon mustard
1 tbsp maple syrup
1 small shallot, minced
1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil
1/2 tsp sea salt and pepper
Tip of dried herbs - basil, oregano, Italian blend, whatever

1 cup cooked lentils
1 Tbsp. extra virgin olive oil
1 Tbsp. apple cider vinegar
1/3 cup chopped parsley
1 garlic clove, minced
Salt and pepper

4 cups/5 oz. baby kale
1 cup pitted and halved cherries
4 ounces soft goats cheese
1/2 cup toasted almonds

METHOD:

Put all the dressing ingredients in a jar with a lid and shake it all together (I clean out old nut butter and jam jars to store condiments). Set aside.

Mix the lentils, oil, vinegar, parsley, garlic and a generous pinch of salt and pepper together and stir to mix. This can be done a day or two in advance and kept covered in the fridge.

Toss the greens and cherries in desired amount of dressing. Top with a scoop of the lentils, goat cheese and almonds.