Warm Lentil, Kale and Potato Salad

INGREDIENTS:
2 tsp olive oil                                                                                    
15 baby potatoes                                                                                      
1 1/2 cup steamed lentils                                                                   
1 clove garlic, minced                                                                              
1 tsp fresh thyme leaves                                                                       
1 bunch kale (3-4 cups chopped)                                                     
1/4 cup dried cranberries                                          
1/4 cup toasted pecans or almonds
salt and pepper to taste

Dressing:
 1/4 cup olive oil
 2 tsp Dijon mustard
2 tbsp. fresh lemon juice
1/4 tsp maple syrup or honey
​salt and pepper to taste
  
INSTRUCTIONS:
Heat a large pan over medium heat and add olive oil.  Cut potatoes into quarters and add to the pan.  Season with salt and pepper and cook until crispy and browned.  Add garlic, thyme and lentils and stir for 2 minutes.  The add the kale, cover and cook for another 2-3 minutes until kale is starting to soften and wilt.  Transfer to a large bowl and add cranberries and nuts.
 
Make the dressing by adding all dressing ingredients into a small bowl and whisking until combined.  Pour dressing over salad and toss to coat.
 
 
Recipe Credit:  www.shelikesfood.com