Kale Lentil Salad with Lemon-Sherry Vinaigrette | Anti-Inflammatory Salad Recipe
Kale Lentil Salad
A Fresh, Anti-Inflammatory Make-Ahead Salad
This Kale Lentil Salad is a vibrant, nutrient-dense dish that brings together fiber-rich lentils, antioxidant-packed kale, and tangy sun-dried tomatoes. Caramelized shallots add a subtle sweetness, while a bright lemon-sherry vinaigrette ties it all together.
Perfect for those managing lupus or seeking easy, make-ahead meals, this salad keeps beautifully in the fridge for up to four days, ideal for meal prep lunches or quick dinners.
Ingredients
1 bunch lacinato kale, chopped (approx. 6 cups)
2 × 14 oz cans lentils, rinsed and drained
½ cup sun-dried tomatoes, packed (omit if avoiding nightshades)
1 large shallot, quartered and sliced thin
2 tbsp olive oil (for cooking shallots)
Zest of 1 lemon
Juice of 1 lemon
Dressing:
¼ cup olive oil
⅛ cup sherry or balsamic vinegar
⅛ cup apple cider vinegar
3 tbsp maple syrup
1 tsp salt
Instructions
Step 1
Peel the shallot, cut it into quarters, and slice very thinly. In a frying pan over low heat, warm a drizzle of olive oil. Add the sliced shallots and a bit of lemon zest. Cook slowly, stirring occasionally, until the shallots are soft and caramelized — about 10–15 minutes.
Step 2
In a large bowl, combine the kale, cooked lentils, sun-dried tomatoes, caramelized shallots, remaining lemon zest, and a squeeze of fresh lemon juice.
Step 3
In a small mason jar or bowl, whisk together the dressing ingredients. Pour over the salad and toss well to coat.
Step 4
Enjoy immediately, or store in an airtight container in the fridge for up to four days.
How to Enjoy It:
This salad can be served cold or at room temperature. It works beautifully as a main dish or a side, and the flavours deepen as it sits, making it perfect for make-ahead meals. Try pairing it with grilled fish, roasted vegetables, or whole grain crackers for a balanced plate.
Why This Recipe Supports Anti-Inflammatory Eating:
Kale and lentils are rich in antioxidants, fiber, and plant-based protein, supporting overall wellness and reducing inflammation. The vinaigrette includes olive oil, which contains heart-healthy monounsaturated fats, and apple cider vinegar, known for its potential digestive benefits. This recipe is naturally gluten free, dairy free, and nightshade optional, making it ideal for individuals managing lupus or other autoimmune conditions.
By focusing on nutrient-dense whole foods, this salad offers both flavor and function, helping to make healthy eating easy and enjoyable.
Read more about anti-inflammatory diets in our Life & Wellness resources.
This recipe was developed by With Love from Jamey, a recipe developer who partners with Lupus Canada to create monthly wellness-focused recipes. The recipes used by Lupus Canada have been reviewed and approved by a Registered Holistic Nutritionist.