Two Greens Salad with Lemon-Garlic Vinaigrette

5 from 24 votes

Two Greens Salad with Lemon-Garlic Vinaigrette

Hearty kale and crisp romaine form the base of this salad and get lots of fun textures from nutty and crunchy pepitas, crisp cucumbers, and sweet chewy dried cranberries.

Prep Time15

Cook Time5

Total Time20

Course: Lunch

Cuisine: American

Diet: Vegan

Servings:

Author: Nisha Vora

Ingredients

Salad Base

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

Vegetables

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

Protein

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

Add-ons

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

Instructions

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.

Notes

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

Nutrition