Blood Orange, Kale and Lentil Salad

I especially loved roasting the blood oranges here. Not just because they made the salad VERY pretty. If you can imagine biting into the best orange ever – and then imagine if it’s flavor was very concentrated – and THEN, imagine getting a burst of concentrated best orange ever amidst savory kale and lentils… well, that’s about what this is like.


  • 1 cup cooked brown lentils
  • 2 cup lacinato kale, finely chopped
  • 2 Tbsp olive oil
  • 1 blood orange, peeled and sliced
  • 1 Tbsp finest quality olive oil
  • 0.5 tsp pomegranate molasses
  • 2 Tbsp chopped walnuts
  • 1 Tbsp dried currants
  • coarse salt and freshly ground pepper


  1. Preheat the oven to 425 degrees Fahrenheit. Place the orange slices on a baking sheet lined with parchment paper or a silpat. Bake for about 10-15 minutes, or until slightly caramelized.
  2. While the oranges are roasting, heat 2 Tbsp. olive oil in a skillet and, when hot, toss in the kale, coating it as much as possible with oil. Salt liberally and cook until wilted and reduced in volume by about 1/2.
  3. Toss lentils with finest quality olive oil and pomegranate molasses, then plate, topping with the kale and then the roasted orange slices. Sprinkle with walnuts and currants, and finally, season to taste with salt and pepper.

NOTES: Cook lentils at a 2:1 ratio using stock and a heavy pinch of salt ONLY. Cooking them with water will leave them pretty bland.

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