This Sheet Pan Warm Fall Salad brings together roasted Yukon potatoes, tender kale, radicchio, lentils, and tangy feta cheese for a hearty, warming meal. Finished with a lemon-honey dressing, it’s the perfect comforting salad for cooler months.
Ingredients
For the Dressing
- ¼ cup canola oil
- ¼ cup lemon juice
- 1 tablespoon honey
- ½ teaspoon dried oregano leaves
- ¼ teaspoon salt
For the Salad
- 2 Yukon gold potatoes, diced large (skin on)
- 1 red onion, cut into ½-inch wedges
- 2 tablespoons olive oil
- ½ teaspoon dried oregano leaves
- ¼ teaspoon salt
- 3 cups roughly chopped black kale
- 1 can (540ml) lentils, drained and rinsed
- Zest of 1 lemon
- 1 small radicchio, torn into bite-sized pieces
- 4-5 radishes, thinly sliced
- 1 cup crumbled feta cheese
Instructions
- Preheat the Oven:
- Preheat the oven to 400°F (200°C).
- Place a large baking sheet in the oven for 5 minutes to heat.
- Prepare the Dressing:
- In a small bowl, whisk together the canola oil, lemon juice, honey, oregano, and salt. Set aside.
- Roast the Potatoes and Onions:
- In a large mixing bowl, toss the potatoes and onions with olive oil, oregano, and salt until coated.
- Carefully remove the hot baking sheet from the oven and add the potato mixture. Return the baking sheet to the oven and roast for 20-25 minutes, stirring halfway through, until the potatoes are golden and crispy.
- Add the Kale and Lentils:
- Toss the chopped kale and lentils in the same bowl used for the potatoes to coat them in any remaining oil.
- Remove the baking sheet from the oven, add the kale and lentils, and stir to combine. Roast for an additional 6-8 minutes to wilt the kale and warm the lentils.
- Finish the Salad:
- Remove the baking sheet from the oven and gently mix in the radicchio and radishes.
- Scatter the lemon zest and crumbled feta on top. Drizzle with the prepared dressing and toss to combine.
- Serve:
- Serve immediately, either on the baking sheet or transferred to a large serving platter.
Tips and Tricks
- Customize it: Try adding roasted butternut squash or sweet potatoes for extra seasonal flavor.
- Make-ahead option: Roast the potatoes and onions in advance and reheat with the kale and lentils when ready to serve.
- Storage: Leftovers can be stored in the fridge for up to 2 days and are best enjoyed warm.
FAQ
Can I use a different type of kale?
Yes, you can substitute black kale with curly or any other kale variety you prefer.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or enjoy at room temperature.
This Sheet Pan Warm Fall Salad combines roasted vegetables, hearty greens, and a tangy lemon-honey dressing for a satisfying seasonal meal. If you try it, tag me on Instagram or Pinterest—I’d love to see! For more cozy fall recipes, check out my other posts here.
PrintSheet Pan Warm Fall Salad
Ingredients
Instructions
Preheat oven to 400°F
1. For the dressing, whisk together the Canola oil, lemon juice, honey, oregano and salt. Set aside.
2. Place a large baking sheet in the oven for 5 minutes.
3. For the salad, add the potatoes, onions, olive oil, oregano and salt to a large bowl and toss to coat everything.
4. Remove the hot baking sheet from the oven. Add the potatoes and onions to the baking sheet. Transfer the baking sheet back into the oven. Cook for 20-25 minutes, stirring halfway through, until potatoes are brown and crispy and cooked through.
5. Add the kale to the bowl that the potatoes and onions were mixed in. Toss gently to coat the kale in the remaining oil left in the bowl. Add the lentils.
6. Remove the baking sheet from the oven and add the kale and lentils. Stir to combine. Return the baking sheet to the oven and cook for another 6-8 minutes, just to wilt the kale and warm the lentils.
7. Remove the baking sheet from the oven and stir in the radicchio and radishes. Scatter the lemon zest and feta cheese over top and pour over the dressing. Stir to combine.
8. Serve
This was absolutely delicious! So incredibly simple to make, as well. I admit I didn’t have lentils so subbed a can of chick peas instead, but I think it’s still close enough for me to rate this the 5 stars it deserves and still be fair. We all loved this and will be made again and again. A salad, potato and veggie side all in one. I paired it with a pork tenderloin but this would be a hearty meal on its own. Thank you so much, Andrea!