Bitter Greens Salad

Bitter Greens Salad

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Course: Salad, Side Dish
Keyword: Salads, Side dish
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 668kcal


  • Cutting Board
  • Knife
  • Bowl
  • Sheet Tray
  • Oven
  • Whisk
  • aluminum foil
  • pot w/ lid

Adjust Servings


  • 3 golden beets
  • 1 cup french lentils rinsed
  • 2 cups bitter greens kale, dandelion greens, endives, escarole, etc
  • 8 slices prosciutto optional
  • 4 ounces blue cheese
  • 1 granny smith apples cored and finely diced (1/4-inch dice)
  • 1 shallot finely minced
  • 2 tsp coarse mustard
  • 2 tsp maple syrup
  • 2 Tbsp apple cider vinegar
  • 1/2 cup olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • Preheat the oven to 400F. Wrap the beets in aluminum foil (individually) and bake for 40 minutes or until you can easily insert the tip of a knife all the way through. Let them cool in the foil for a few minutes. Then peel and set aside.
  • Place the lentils in a pot and cover them with cold water (3 inches over the top of the lentils). Cover the pot and heat over medium high heat. Bring the water to a boil and reduce heat to medium low and simmer for 15 to 20 minutes until lentils are tender but not mushy. Drain them and rinse in cold water.
  • In a medium bowl, whisk together the finely diced apple, shallot, mustard, maple syrup, apple cider vinegar, olive oil, salt and pepper.
  • Arrange the bitter greens, topped with sliced beets, lentils, prosciutto, cheese and drizzle with enough vinaigrette to coat all the ingredients. You might not need all of it. Personally, I prefer less vinaigrette.


Sodium: 741mg | Calcium: 252mg | Vitamin C: 48mg | Vitamin A: 3616IU | Sugar: 13g | Fiber: 18g | Potassium: 557mg | Cholesterol: 32mg | Calories: 668kcal | Trans Fat: 1g | Monounsaturated Fat: 25g | Polyunsaturated Fat: 4g | Saturated Fat: 11g | Fat: 43g | Protein: 24g | Carbohydrates: 49g | Iron: 5mg

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