Hearty Kale Salad with Lentils and Pears

PRINT the recipe: https://bit.ly/36LdrfH
I need a hearty salad with big flavor to break up the Thanksgiving meal. And this salad hits all my favorites! It's packed with kale and spinach, lentils, pomegranate, pears, and feta cheese. To cap it all off, it's topped with a seasonally bright dressing. This is a salad you can look forward to this holiday!

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INGREDIENTS

2 bunches lacinato kale, finely chopped
4 cups spinach
3/4 cup black lentils
1 pear, sliced
3/4 cup feta cheese, crumbled
3/4 cup pomegranate arils
2 tsp Dijon mustard
1 tbsp sherry vinegar
1 1/2 tbsp pomegranate molasses
1 tbsp maple syrup
2 tbsp orange juice
3/4 tsp salt
1/2 tsp pepper
3/4 cup olive oil

INSTRUCTIONS

Cook the lentils:

Bring 2 1/2 cups water to a boil and add 2 teaspoons salt. Add black lentils and cook until tender, 20 minutes. Remove from heat, drain, and rinse with cool water. Set aside to dry.

Prepare the dressing:

Combine the mustard, vinegar, molasses, maple syrup, orange juice, salt, and pepper. Whisk to combine. Continue whisking and drizzle in oil to create an emulsion. Taste for seasoning and adjust as needed.

For the salad:

Add the spinach and kale to a serving platter with the kale on top. Pour 3/4 of the dressing over the kale and massage into the kale. Toss with the spinach.

Sprinkle on lentils, pomegranate arils, pear slices, and feta cheese. Drizzle with remaining dressing and serve.

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