Warm Kale and Lentil Salad

Name: Warm Kale and Lentil Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 250g carrots, peeled; 2 tablespoons extra-virgin olive oil; 1 cup corn kernels (fresh, frozen or canned); 1 small red onion, thinly sliced; 400g (15 oz) can brown lentils, rinsed and drained; 1 small bunch curly kale (about 120g), roughly chopped; 1/2 cup (70g) feta cheese, crumbled; 1/4 cup roasted almonds, chopped; Juice of 1 lemon; 1 teaspoon salt; Generous grind of black pepper

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This nourishing warm kale and lentil salad is made with sautéed carrots, corn, feta cheese, and crunchy almonds. Ready in under 15 minutes, it’s an easy side dish and the perfect way to get your veggies in!

Kale and lentil salad in a bowl with corn, carrots feta crumbled on top.

There’s something so comforting about a warm kale salad. If you’re after a hearty side dish that can also double as a light meal, my warm lentil and kale salad ticks every box. It’s full of flavour, super satisfying, and simple enough for busy weeknights.

The secret is sautéing the carrots and corn until they’re lightly caramelised — it brings out their natural sweetness and helps soften the kale, making it tender and irresistible. Roasted almonds add a lovely nutty crunch, feta gives a creamy, salty lift, and a squeeze of fresh lemon ties everything together. No dressing needed — the warm veggies release enough natural oils and juices to coat the salad perfectly.

Carrot, lentil and kale salad served in a bowl with a fork.

Ingredients You’ll Need

This lentil and kale salad comes together with just a handful of simple, flavour-packed ingredients:

Kale: You’ll need a small bunch of curly kale, roughly chopped. Make sure to wash it well to remove any grit or bugs.
Carrots: Slice 2–3 carrots on a diagonal to give them plenty of surface area to caramelise and get beautifully golden.
Corn: I use frozen corn because it’s always on hand, but fresh corn kernels sliced straight from the cob work perfectly too.
Red onion: When sautéed, it becomes sweet and adds a lovely depth of flavour.
Feta cheese: A firm, salty block of feta is perfect here. You can swap it for goat’s cheese or shaved pecorino for a richer flavour.
Almonds: Use roasted almonds—they add far more flavour and crunch than raw ones. Roasted pecans also make a great alternative.
Olive oil: Used to sauté the veggies and double as a light, flavourful dressing.
Lemon: The juice of one fresh lemon is all you need for brightness and tang. Apple cider vinegar works too in a pinch.
Salt + pepper: Since there’s no heavy dressing or added spices, a good pinch of salt and a generous grind of pepper help bring out all the flavours.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Lentil and Kale Salad

Set up your steamer: Add about 1.5 inches of water to a saucepan, bring it to a boil, and place a steamer basket on top.

Prep and steam the carrots: Peel the carrots, trim the ends, and slice them on the diagonal, rotating as you cut. Add them to the steamer basket, cover, and steam for 5–6 minutes or until just tender.

Sauté the veggies: Heat the oil in a medium saucepan over medium heat. Add the steamed carrots and sauté for about 4 minutes, or until they start to turn golden. Stir in the onion and corn, season well with salt, and cook for another 3 minutes or until the onion is soft and fragrant.

Sautéed carrots, corn and onions in a pan.

Assemble the salad: In a large mixing bowl, add the kale, warm veggies, lentils, crumbled feta, and chopped almonds. Squeeze over the juice of one lemon and toss everything together to coat and help soften the kale.

Taste and adjust: Season with more salt or pepper if needed, then serve and enjoy!

Serving Suggestions

Wondering what to serve with this lentil and kale salad? Here are a few of my favourite pairings:

Salmon: Especially my Honey Paprika Salmon — the flavours pair beautifully with the warm veggies and feta.
Tofu: You can’t beat my classic Honey Garlic Tofu & Broccoli for a double dose of veggies, or try the Thai Basil Tofu Stir Fry for something extra fragrant.
Burgers: Any and all burgers hot off the grill are a winning combo. I’m especially excited to pair this with my Spinach Feta Salmon Burgers.
Shrimp: My Mango Shrimp Salad is ALWAYS a hit! These Honey Chipotle Shrimp Tacos with Mango Salsaalso complement the flavours in the salad perfectly.
Chicken: My Cornflake Chicken Nuggets are the latest obsession — crunchy, golden, and guaranteed to please everyone at the table.

Storing leftovers

Store any leftover kale and lentil salad in an airtight container in the refrigerator for up to 3 days. Note that the almonds will loose there crunch over time.

Recipe FAQ

Can I use dried lentils?

Yes! If you only have dried green or brown lentils, you can cook and use them in place of canned lentils without changing the overall taste or texture of the dish. Just cook them until tender, drain well, and let them cool slightly before adding to the salad.

What can I use instead of carrots?

You can easily swap the carrots for sweet potato, butternut squash, or even broccoli. If you choose broccoli, consider adding a small drizzle of honey while sautéing to bring a touch of sweetness and help it caramelize nicely.

Kale and lentil salad in a bowl with wooden spoons.

More Kale Recipes

Chicken, Broccoli & Kale Salad

Kale & Pomegranate Salad

The Best Kale Crunch Salad

White Bean Kale Salad with Avocado Dressing

If you try this kale and lentil salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.