Tuscan kale, cabbage and beluga lentil salad with cranberries

Tuscan kale, cabbage and beluga lentil salad with cranberries :: Sonja Dahlgren/Dagmar's Kitchen

Oh dear! Time passes quickly, don’t you agree? No matter how much I try, I never seem to be prepared for December coming. Although this year we actually started early buying christmas gifts online, ordering christmas greeting cards (haven’t gotten to that in many years…) and I actually managed to fulfill Tuva’s dream to have an advent calendar on a string above her bed with 24 little gifts. Yes, Egon got one too.

Are you getting ready for christmas yet?

I wanted so much for my next blog post to be something sweet for christmas. In my head beautifully styled with garlands, stars and winter greens. And I have been experimenting with really good stuff. Mostly chocolate, mind you. It is just not good enough for a blog post yet.

Tuscan kale, cabbage and beluga lentil salad with cranberries :: Sonja Dahlgren/Dagmar's Kitchen

So here I am with a seemingly very simple salad. At first I didn’t want to post it, because it just seems too simple. But then I realized that I always wanted this blog to be about inspiration to cook seasonal, health minded and simple food. Just like this salad. So, now I’m posting it anyway hoping that it will inspire you to make something similar this month.

This is simply the kind of casual food I make everyday for lunch or as a side for dinner. Here I’ve just dressed it up to a more christmas-like feel with cranberries and a wholegrain mustard dressing. I think it would be perfect as a christmas side dish with meat or poultry. And if you have vegetarians at your gathering just add some avocados, boiled eggs or the likes for a heartier meal.

I love winter for the ability to make sturdy and filling cabbage salads. Key here is to use a mandolin to shred the cabbage thinly. Add some beluga lentils and sunflower seeds along with tangy cranberries and sweet mustard dressing and you’re in for a real treat! Happy weekend friends!


Printable recipe

Tuscan kale, cabbage and beluga lentil salad with cranberries

serves 2 as a lunch or 4 as a side

2/3 cup black lentils (beluga) + 2 cups water
1 cup red cabbage, finely shredded
1 cup tuscan kale (or kale of your choice), finely shredded
1/4 cup sunflower seeds

2 tbsp sunflower seeds, toasted
a handful fresh cranberries (frozen or dried if you can’t find fresh)

For the dressing:
2 tsp wholegrain mustard
1 tsp honey
5 tsp white balsamic vinegar
8 tsp extra virgin olive oil
1 garlic clove, crushed
pinch of sea salt

1) Put the lentils in a saucepan, cover with water and add a pinch of salt. Bring to the boil and cook for 15 minutes, or until the lentils are tender but not falling apart. Take the saucepan off the heat and if time allows (you can do this one day ahead) let the lentils cool in their cooking liquid. This way they keep their consistency better, and taste more too. Once cooled, drain and set aside.
2) Rinse and halve the cranberries. Toast the 2 tablespoons sunflower seeds in a dry frying pan until golden.
3) To make the dressing, put the mustard, honey and vinegar into a cup or small jug. Mix well using a fork and then slowly add the olive oil in a steady stream. Add garlic and salt to taste.
4) Gently toss the kale and the cabbage together with the lentils, sunflower seeds and the dressing. Top with the toasted sunflower seeds and the cranberries.

Serve with meat or poultry or if vegetarian with avocado, eggs etc.

Tuscan kale, cabbage and beluga lentil salad with cranberries :: Sonja Dahlgren/Dagmar's Kitchen

show hide 8 comments

Agnes {Cashew Kitchen} - December 5, 2014 - 3:17 pm

Supervackert! Håller helt med om att det får vara enkelt! December är så stressigt med alla julförberedelser och bak och en miljard olika rätter som ska förberedas till julbordet osv. att en kan ju springa in i väggen för mindre.
Har också ett basic belugalins-recept förberett till bloggen av samma anledning :)
Trevlig helg!
Kram Agnes

Ellie - December 5, 2014 - 3:39 pm

Mmm This looks healthy and delicious but I wouldn’t want to eat it; it’s too beautiful!

Sonja {Dagmar's Kitchen} - December 5, 2014 - 4:48 pm

Agnes – Ellerhur! Och det enkla är ändå det godaste så varför krångla till det liksom ;-) Ser fram emot att se din belugasallad snart – det är ju så gott i sallader! Ha en härlig helg! Kram

Sonja {Dagmar's Kitchen} - December 5, 2014 - 4:49 pm

Ellie – Thank you! ;-)

Kimberly/TheLittlePantation - December 6, 2014 - 8:25 pm

This looks great and is right up my street.
I love the Christmas period. And Christmas isn’t Christmas without some baking and indulgence, but sometimes it all gets too much and then it’s a salad like this that my body craves.
Thanks so much for this lovely recipe.

Juliana - December 8, 2014 - 11:55 am

I’m glad you posted this recipe! This is exactly the kind of salad I crave after I’ve had too many goodies and rich foods leading up to the holidays.

Bea - December 11, 2014 - 6:57 pm

I love simple recipes….sometimes even better than chocolate :) This is beautiful!

Sini | My Blue&White Kitchen - December 16, 2014 - 9:07 pm

Gosh, how have I missed this post? I spotted the salad on Instagram and immediately fell in love with it. So beautiful! I’m happy you eventually decided to share the recipe, as I don’t think a blog should be only about complicated recipes. It’s a place to inspire and get inspired and simple recipes are often the most lovable ones.

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