This Brown Buttered Figs & Kale Salad with Crispy Lentils is one of those salads that come together with things you have in your pantry, quickly and easily. But the addition of the figs and lentils make this a unique salad that’s become a favorite of ours.
As a food blogger, I tend to get my fair share of product samples in the mail. Yes, these are gifted and no, I am under no obligation to share anything about them. But sometimes, there are some real winners in the mail, and I wanted to showcase two of them in this recipe, linking them for you to shop if you’d like. (I don’t get anything from those sales), as well as sharing some ideas on recreating this recipe without these products if you can’t buy them.
Turmeric & Black Pepper Ranch Dressing by Better Body Foods
This dressing is what I used to massage the kale and make it tender and delicious. Tangy, plant-based ranch teems with the rich flavors of golden turmeric and black pepper. I typically don’t love ranch but this ranch was so flavor-forward and completely different to dill-based regular ranch. Make your own by making a version of my Tahini Turmeric Dressing.
Pro-Chi™ Lentil Crunch Tahini Clusters by Kim Baker Foods
This Lentil Crunch Tahini Clusters is the newest flavor of the company’s original Pro-Chi Lentil Crunch product, combining its signature crunchy lentils, with pepitas, sesame, and a hint of natural honey. A great source of plant-protein, antioxidants, and essential minerals such as iron, zinc, copper and potassium, these are the perfect salad topping this fall. Or make your own crispy lentils.
Why This Recipe Is Perfect For Fall
This recipe has three main ingredients: the massaged kale + crispy lentil clusters + brown butter figs. All of these flavors are earthy, deeply nourishing, and delicious together, so it’s become my go to recipe whenever I have friends over. Hearty kale really holds up well to everything else!
To make the brown buttered figs, all you need is butter and dried figs, although you could use fresh figs but I love the chewiness of dried figs in this. You’ll melt the butter and cook it until it starts browning, and then remove from the heat and gently let the figs “poach” in this warm brown butter.
Brown Buttered Figs & Kale Salad with Crispy Lentils
- ½ bag of kale de-stemmed and finely minced
- ¼ cup dressing
- 1 cup dried figs stem removed and cut in half
- ½ stick unsalted butter
- ½ cup crispy lentils
- salt and pepper to taste
- Melt the butter in a small saucepan over medium heat until it starts browning on the sides and bottom. Remove from heat and place halved figs, cut side down in the butter. Let "poach" while you prepare the kale.
- Place the minced kale in a large bowl and add the dressing. Using your clean hands (or gloves if you are making this for other people) massage the kale for five minutes, until it breaks down and becomes deep, rich green.
- Serve by layering the massaged kale, crispy lentils, and warm buttered figs on top.
DID YOU TRY THIS RECIPE? I want to see it! Follow Cooking with Books on Instagram, take a photo, and tag me in it. I love to know what you are making and how you made this recipe your own!
Disclaimer: These items were sent as samples but I was under no obligation to share them. I do so because I considered them delicious products that would be great to have around the house for when you need a quick and hearty salad recipe.