Lentil, Cranberry & Almonds Chopped Salad
Hearty salads often rely on grains, but tender cooked green lentils offer an earthy, substantial base that stands up remarkably well against sturdy greens. Here, chopped kale provides volume and chew, softened just enough by a bright olive oil dressing, while dried cranberries cut through with a pop of sweetness. Sliced almonds finish each bite with a light, nutty crunch.
Why this one works
- Kale stays crisp and structured even after tossing with the dressing
- Green lentils hold their shape without turning mushy
- Tart dried cranberries balance the earthy, savory greens
- Requires no active stovetop time if you have precooked lentils on hand
What you’ll need
- 1 cup (190g) cooked green lentils Use lentils cooked just until tender so they remain distinct rather than breaking apart.
- 0.5 cup (60g) dried cranberries Adds concentrated fruitiness and a soft, chewy contrast to the greens.
- 0.3 cup (40g) sliced almonds Sprinkled on at the very end to preserve their delicate crispness.
- 4 cups (120g) chopped kale Strip tough woody stems before chopping into bite-sized ribbons.
- 3 tablespoons (45ml) olive oil Forms the smooth, rich base for the simple whisked vinaigrette.
- 1/2 teaspoon (3g) fine salt
- 1/4 teaspoon (1g) ground black pepper
- 2 tablespoons (30ml) fresh lemon juice
TRY THIS NEXT: If these flavors sound good to you, Lemon Herb Lentil Chopped Salad is a natural one to save for next time.
What to have nearby
- Large mixing bowl
- Small whisk
- Wide shallow serving bowl
Step-by-step instructions
This assembly comes together quickly once the greens and cooked lentils are ready. Whisking the dressing separately ensures the olive oil emulsifies evenly before it coats the rugged kale leaves.
- 1Step 1
In a large mixing bowl, combine the cooked lentils, chopped kale, and cranberries.
- 2Step 2
Whisk olive oil with lemon juice, salt, and pepper to create a dressing.
- 3Step 3
Pour the dressing over the salad and toss thoroughly until the greens are coated.
- 4Step 4
Top with sliced almonds and serve chilled in a wide bowl.
ALSO GOOD: If these flavors sound good to you, Lentil, Pomegranate & Avocado Chopped Salad is a natural one to save for next time.
A few things worth knowing
- Toss the kale, lentils, and cranberries thoroughly with the dressing so every leaf is lightly glossed.
- Hold back the sliced almonds until just before bringing the bowl to the table so they stay crunchy.
- If chilling before serving, give the mixture a quick stir to redistribute any dressing that settles at the bottom.
Ways to make it your own
- Lightly toast the sliced almonds in a dry skillet beforehand for a deeper nut flavor.
- Serve over a shallow platter rather than a deep bowl to distribute the toppings evenly across every portion.
Serving suggestions
This robust salad works well alongside simple roasted poultry, baked white fish, or served as a centerpiece for lunch with crusty bread.
Storage & reheating
Store any leftovers covered in the refrigerator. Sturdy kale holds up well to chilling, though the almonds will soften the longer they sit with the dressing.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use brown or red lentils instead of green?+
Green lentils are best because they retain their firm texture; red lentils will soften too much and break down when tossed.
Should the cooked lentils be warm or cold when mixed in?+
Cool the cooked lentils completely before adding them to prevent the raw kale from wilting prematurely.
With balanced textures ranging from chewy fruit to crisp greens, this simple chopped bowl is a dependable, satisfying way to turn basic pantry lentils into a fresh meal.
Lentil, Cranberry & Almonds Chopped Salad
Toss hearty green lentils, chopped kale, tart dried cranberries, and sliced almonds in a light olive oil dressing for a simple, textured salad.
Ingredients
- 1 cup (190g) cooked green lentils
- 0.5 cup (60g) dried cranberries
- 0.3 cup (40g) sliced almonds
- 4 cups (120g) chopped kale
- 3 tablespoons (45ml) olive oil
- 1/2 teaspoon (3g) fine salt
- 1/4 teaspoon (1g) ground black pepper
- 2 tablespoons (30ml) fresh lemon juice
Instructions
- In a large mixing bowl, combine the cooked lentils, chopped kale, and cranberries.
- Whisk olive oil with lemon juice, salt, and pepper to create a dressing.
- Pour the dressing over the salad and toss thoroughly until the greens are coated.
- Top with sliced almonds and serve chilled in a wide bowl.
Nutrition
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