Roasted New Potato, Lentil + Kale Salad with Lemon Caper Dressing

A crowd pleasing spring salad with a creamy lemon caper dressing. Packed with kale, beluga lentils and roasted new potatoes. Vegan + Gluten Free.A crowd pleasing spring salad with a creamy lemon caper dressing. Packed with kale, beluga lentils and roasted new potatoes. Vegan + Gluten Free.A crowd pleasing spring salad with a creamy lemon caper dressing. Packed with kale, beluga lentils and roasted new potatoes. Vegan + Gluten Free.A crowd pleasing spring salad with a creamy lemon caper dressing. Packed with kale, beluga lentils and roasted new potatoes. Vegan + Gluten Free.

I’ve never considered myself much of a writer. A journaler of sorts I guess. Most of the time I sit staring blankly at the screen wondering what I should say this time around. I get the most inspiration for words + recipes when I’m out jogging, when I let my mind run free. However carrying a pen and paper in a tiny lululemon pocket to jot down notes doesn’t seem very practical. I guess you’re going to tell me that that’s what smartphones are for but really, jogging is enough effort in itself let’s not try to multitask. So I just let my mind wander and keep my fingers crossed that I’ll remember the next time I’m sitting blankly in front of the screen.

I tend to write on the more vulnerable side. For no other reason than the simple fact that is feels honest. I sometimes forget that there are others out there reading this, but I have been reminded of that recently and your kind comments have made me so thankful. So – thank you. I was procrastinating before, browsing through old recipes and thoughts, I stumbled upon this post and I was so happy that those moments existed somewhere here so that I could read them again. Leaving one home and now settling into a new one. Another salad from another time. Life is such a magnificent combination of wonder and vegetables.

Not much to say about this simple salad. Just a few humble ingredients tossed in a decent dressing. Most of the time, I’m sure that’s all we really need.

A crowd pleasing spring salad with a creamy lemon caper dressing. Packed with kale, beluga lentils and roasted new potatoes. Vegan + Gluten Free.A crowd pleasing spring salad with a creamy lemon caper dressing. Packed with kale, beluga lentils and roasted new potatoes. Vegan + Gluten Free.A crowd pleasing spring salad with a creamy lemon caper dressing. Packed with kale, beluga lentils and roasted new potatoes. Vegan + Gluten Free.A crowd pleasing spring salad with a creamy lemon caper dressing. Packed with kale, beluga lentils and roasted new potatoes. Vegan + Gluten Free.


ROASTED NEW POTATO, LENTIL + KALE SALAD WITH LEMON CAPER DRESSING

New potatoes are one of my favorite spring delights. I suppose now we can buy them pretty much year round at the supermarket, but their delicate skin and wobbly shape in the spring always keep me coming back for more. Next time I’m thinking I might add  bit of thinly sliced celery here for some extra crunch. Keep it simple and adjust the flavors to your liking. Everyone loves a good spud x

Vegan + Gluten Free. Serves 2 – 4.

Ingredients

Lemon Caper Dressing

1 tablespoon capers, drained and roughly chopped
2 tablespoons dijon mustard
3 tablespoons freshly squeezed lemon juice
1/3 cup extra virgin olive oil
Sea salt + pepper to taste

Salad

14 ounces (400g) new potatoes
1/3 cup lentils (I used black beluga lentils here but de Puy/green lentils would be good too)
2-3 stalks curly green kale (or more if you want to make it more of a green salad)
1/4 cup freshly chopped flat leaf parsley

Instructions

Preheat the oven to 375 F / 190C. Wash and pat dry the potatoes. Slice them in half and place a rimmed baking sheet covered in parchment. Drizzle with about 1 tablespoon of olive oil and season with salt and pepper. Place in the oven to roast, turning once, for about 25-30 minutes. Once potatoes are golden brown and easily pierced with a fork, remove from oven and set aside.

Rinse and drain the lentils. Bring a large pot of water to a rolling boil and add the lentils. Cook the lentils for about 22 minutes or until just soft. I always prefer my lentils on the al dente side if I am going to be tossing them into a salad. Otherwise, follow package instructions. Drain lentils and rinse under cold water, then allow them to drain completely.

To prep the kale, remove the leaves from the stalks. Stack the leaves on top of each other and roll them up lengthwise. Thinly slice using a sharp knife so that you have small strips of kale. Place kale in a large salad bowl and sprinkle with a pinch of sea salt and a drizzle of olive oil. Massage the salt/oil into the kale until it softens and deepens in color.

Make the lemon caper dressing. Place capers, dijon and lemon juice into a small bowl and whisk until well combined, slowly add in the olive oil and continue to whisk. Add a good pinch of salt and some fresh cracked pepper. Adjust seasoning as needed.

Add potatoes, lentils and chopped parsley to the kale bowl. Add half the dressing and toss gently. Divide into bowls and drizzle over remaining dressing. Garnish with extra parsley or capers, fresh cracked pepper or lemon zest.


Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

24 Comments

  • Reply
    Warm Vanilla Sugar
    May 31, 2016 at 5:15 pm

    I really love the capers in this dressing! Such a delicious addition. Also, potatoes make everything delicious so I know I would love this!

    • Reply
      Jodi Kay
      June 2, 2016 at 6:40 pm

      Potatoes DO make everything delicious! Thanks, Katrina! x

  • Reply
    Laura
    June 1, 2016 at 12:41 pm

    I find that writing the actual blog post is the most challenging part of blogging overall. It’s harder than testing a recipe for an 8th time for me, seriously. Honesty and openness is always a great approach and like you, I find comfort in those past comments that were sent at just the right time. I love everything about this recipe. Such a pretty and unique spin on potato salad <3

    • Reply
      Jodi Kay
      June 2, 2016 at 7:42 pm

      Ah thank you, Laura! Looking back is sometimes the best part. I guess nothing says comfort quite like food + honesty :) Hope you enjoying all that sunshine in the east xx

  • Reply
    Sus Davy
    June 1, 2016 at 2:59 pm

    I love your honest words and wait eagerly every week for them. I hope you are both settling in well into your new home, this salad is perfect. Big love to you my Canadian friend! xx

    • Reply
      Jodi Kay
      June 2, 2016 at 6:40 pm

      Ohhh thank you Sus, big love right back at you! x

  • Reply
    Claudia | The Brick Kitchen
    June 2, 2016 at 2:51 am

    This resonates so much Jodi! I have never really considered myself a writer either, and a journaler is such an accurate description – I tend to just write about whatever I’ve been thinking about, listening too, reading or going through that particular week, but sometimes it is so challenging to come up with something relevant, or something worth putting into words. But then I look back at posts from a year ago and can’t believe how much has changed – I can’t imagine looking back in twenty, or thirty years time. Crazy.
    Potatoes are such an underrated vegetable too – love the sound of this salad! x

    • Reply
      Jodi Kay
      June 2, 2016 at 6:42 pm

      I’m so glad, Claudia! Thank you for taking the time to write here too ;) It can be hard but it’s such good soul work. That is what keeps bringing me back. Looking back is the best part. Sending love + spuds your way x

  • Reply
    Nissrine | Harmony à la Carte
    June 4, 2016 at 10:15 am

    What a great post Jodi. I admittedly don’t read a lot of blogs with the busy life I lead but there are a few I will check into now and again, because the authors voice and/or style of cooking resonate with me and yours is one of those blogs. You’re genuine nature shines through the words on the page. It never feels contrived or trying to keep up. This salad looks amazing and this lemon caper dressing is so going down in my kitchen soon. Have a lovely weekend.

    • Reply
      Jodi Kay
      June 4, 2016 at 3:53 pm

      Nissrine! Thank you. Thank you for your kind words and for coming to this space when you find a quiet moment to yourself – I’m so happy to have you here. I hope you and the little one are having a good summer so far – enjoy that italian sunshine :) xx

  • Reply
    Shelley Ludman
    June 6, 2016 at 1:36 am

    As someone who’s trying to keep up with you and Matt since we’re no longer living in the same City, I love the honesty, candidness and open-ness in which you write. I feel like I’m there, with you, and I love it! Here’s to many more big life events captured in this wonderful space. Sending hugsss xx

    • Reply
      Jodi Kay
      June 8, 2016 at 4:50 pm

      Thank you, Shelley! Wish you were right here with me – but soon! xx

  • Reply
    Tessa | Salted Plains
    June 8, 2016 at 3:46 am

    I can identify with so much of this post. I find I have to be doing anything except writing, to write. You know? ;) I love your honesty and your beautiful writing and always look forward to your posts. Loving this simple salad and that dressing!

    • Reply
      Jodi Kay
      June 8, 2016 at 4:51 pm

      Oh I know, Tessa! It’s exactly that! Thank you coming here and taking the time to say hello! Talk soon I hope xx

  • Reply
    Jessie Snyder | Faring Well
    June 8, 2016 at 6:59 pm

    I adore you and your words here each week Jodi <3 and loved reading another bit about you that we share – the mental writing while running tidbit is so true! I always cross my fingers I can remember a few of the phrases as well. Maybe we need "siri" to talk to while we run so she can record it all ;). And this salad! Simply perfect, Jodi, you have a way with combining the simplest ingredients into something so fantastic. I have everything for this and need to try it this week! Thank you for the inspiration and for being you, hugs – xo

    • Reply
      Jodi Kay
      June 10, 2016 at 4:02 pm

      Oh thank you, Jessie! Thank you for taking the time to come here, read and say hi. I so appreciate these little moments of connectedness in this big, crazy world. And when in doubt, just run it out. Happy Weekend ahead, friend – enjoy it! xx

  • Reply
    Shelly West
    June 10, 2016 at 8:52 pm

    Feel the same way about writing. I definitely notice the ideas come to me the easiest when I am not thinking about them and let my mind wonder. Maybe I need to take up running!

    • Reply
      Jodi Kay
      June 11, 2016 at 4:40 pm

      Ha – maybe you should, Shelly :) But reall, I think just being out in nature is what is inspiring, hope you get some of that goodness this weekend. xo

  • Reply
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  • Reply
    Barbara V
    June 26, 2016 at 10:21 pm

    Wow! So yummy!!!

  • Reply
    pixieartist85
    August 4, 2016 at 7:25 pm

    This recipe sounds amazing! I was wondering if it kept in the fridge well for a couple of day?

  • Reply
    Madeline Coite
    September 19, 2016 at 4:07 pm

    Just wanted to say this has become a go-to mean in our house! So delicious and so simple. Thanks for the great recipe!

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