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Two Greens Salad with Lemon-Garlic Vinaigrette

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 4
Calories: 246kcal
Author: Nisha Vora


Salad Base

  • 1/2 head romaine
  • 1/2 head lacinato/dino kale


  • 1 small or 1/2 large English cucumber
  • A few spoons of sauerkraut


  • Cooked French green lentils or black beluga lentils (as much as you want)


  • 1/4 to 1/2 cup dried cranberries
  • 1/4 to 1/2 cup pepitas
  • Sea salt
  • Black pepper to taste

Lemon-Garlic Vinaigrette (makes about ⅓ cup dressing)

  • 1 small lemon, zested
  • 2 tablespoons fresh lemon juice
  • 1/2 tablespoon pure maple syrup
  • 1 ½ teaspoon Dijon mustard (or whole grain mustard)
  • 1 garlic clove, (crushed or finely minced)
  • Sea salt to taste
  • Freshly cracked black pepper to taste
  • 3 tablespoons extra virgin olive oil


  • Toast the pepitas. Heat a skillet over medium heat. Add pepitas in a single layer, stir frequently, until mostly golden browned and fragrant, about 4 to 5 minutes.
  • Chop the vegetables. Wash and clean the the romaine and kale. Cut each into thin strips. Slice the cucumber into half moons.
  • Assemble the salad. Place the sliced romaine and kale in a large bowl. Lightly season the greens directly with sea salt and freshly cracked black pepper. Pour the Lemon-Garlic Vinaigrette around the bowl (not directly on the greens) and then toss to coat, ensuring all the greens are coated in the dressing.
  • Transfer the dressed greens to your serving bowl. Add the cucumbers, dried cranberries, toasted pepitas, sauerkraut, and lentils. Season to taste with salt and pepper, if needed.


Note: The measurements for the salad ingredients are just rough guides. I rarely follow a specific recipe for salads and just eyeball the amounts.