Looking for a vibrant, satisfying salad that's full of flavor and nutrition? This cavolo nero salad (also known as Tuscan kale) with halloumi, lentils, and chestnut mushrooms is a game-changer. It's hearty enough for lunch or dinner, packed with vegetables, and comes together quickly. Ready in about 20 minutes, it's a go-to for busy nights or light weekend meals.
Why You'll Love This Recipe
- Nutrient-packed and filling: With over 250 g of veggies per serving, plus protein from halloumi and lentils, this salad checks all the boxes.
- Bright flavor balance: The savory depth of mushrooms, salty-sweet halloumi, and zesty lemon make for a perfect contrast to cavolo nero's natural earthiness.
- Fast and adaptable: Just 20 minutes from prep to table, and you can easily swap ingredients based on what you have.
- Easy on the pantry: Lentils and dried Italian herbs are staples in most kitchens. No exotic grocery run required.
- Great as a main or side: Serve it as a main course or pair it with a bowl of soup or toasted bread for a complete meal.
Ingredients
You'll need:
- Cavolo nero (Tuscan kale) - Slightly sweeter and more tender than curly kale. Removing the stems helps reduce bitterness. Replace with curly kale if you can't get your hands on cavolo nero.
- Red onion & Garlic - Add sweetness and aromatic depth.
- Chestnut mushrooms - Deeper flavor than white mushrooms.
- Italian herbs - Use a blend of oregano, thyme, and basil to season the vegetables, I prefer my Homemade Italian Herb Seasoning.
- Lentils - Canned or home-cooked, a great plant-based protein and fiber source.
- Halloumi - A high-heat grilling cheese known for its squeaky texture and crusty sear.
- Lemon (zest & juice) - Brightens the earthy greens and balances the richness of cheese.
- Olive oil, salt & pepper - For cooking and seasoning. Use salt sparingly thanks to the salty halloumi.
How to Prepare Cavolo Nero Salad
- Prep veggies
Thinly slice red onion and garlic. Halve the mushrooms and slice. Tear ribs from the cavolo nero and cut leaves into ½″ strips. - Sauté mushrooms
Heat 1 tablespoon olive oil in a skillet over high heat. Add mushrooms, sprinkle with 1 teaspoon Italian herbs, salt, and pepper. Cook until the water evaporates, then allow the mushrooms to brown. Drain excess liquid to get a good sear. - Cook aromatics and kale
Lower the heat to medium, add a little more oil, and sauté the onion and garlic until translucent. Add kale with remaining Italian herbs, tossing until wilted. - Sear halloumi
In a separate skillet, heat oil over medium-high. Add cubed halloumi, searing each side until golden brown, and drain off the liquid for crispness. - Combine salad
Fold in lentils and halloumi into the veggie-topped kale. Grate the lemon zest and squeeze the juice over the mixture, tossing gently. - Serve
Best enjoyed warm or at room temperature, accompanied by some bread or a cup of soup.
Tips from your chef
Thinly slicing kale prevents toughness and reduces bitterness.
Make sure to get a good sear on the mushrooms & halloumi, for maximum taste.
How to Store Cavolo Nero Salad
This salad is best eaten fresh but stores well:
- Refrigerator: Transfer to an airtight container and refrigerate for up to 2 days. Reheat gently on the stove or microwave before serving.
- Make-ahead tip: Prep all components separately. Wash and chop the kale, sauté the mushrooms and onion, cook the lentils (if you don't use canned lentils), and sear the halloumi. Assemble and toss right before serving for optimal texture.
Frequently Asked Questions
Is cavolo nero the same as kale?
They're similar but different. Cavolo nero is a tender variety of kale also called Tuscan or black kale. Its flavor is milder and slightly sweeter, making it great for salads and warm dishes.
Can I use raw lentils?
You'll need to cook them first, canned lentils are ideal for convenience.
Why did my mushrooms get soggy?
To avoid this, fry them over high heat, drain any liquid, then let them sear.
Cavolo Nero Salad with Halloumi, Lentils and Chestnut Mushrooms
This cavolo nero salad with halloumi, lentils, and chestnut mushrooms is is ready in 20 minutes and packed with vegetables.
Equipment
- frying pan
- knife
Ingredients
- 4 oz cavolo nero
- 1 red onion
- 1 garlic clove
- 14 oz chestnut mushrooms
- 2 tablespoon Italian herbs (dried)
- 1 tablespoon olive oil (+ extra for cooking)
- 1 can lentils (small can)
- 1 pack halloumi (around 7 oz)
- 1 lemon (zest & juice)
- salt & pepper to taste
Instructions
- Slice the red onion and mince the garlic. Half and slice the mushrooms. Dice the halloumi in small cubes.
- Sauté the mushrooms in high heat olive oil with the Italian herbs. Drain when water releases.
- Add the onion & garlic; cook 2-3 mins.
- Add kale, herbs, salt, and pepper. Cook until the kale is wilted.
- Meanwhile, pan-sear the halloumi cubes in another pan until golden on all sides.
- Stir the lentils and halloumi into the kale mix. Add lemon zest and juice, and salt & pepper to taste. Toss to combine.
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