Parallel Salad Recipe

Prep vegetables

Remove kale stems and stack leaves; thinly slice into ribbons to make 4 cups packed. Thinly slice napa cabbage into 2 cups. Place both in a large mixing bowl.

Toast walnuts

Place walnuts in a dry skillet over medium heat and toast, shaking the pan, until fragrant and lightly browned, about 4–6 minutes. Transfer to a plate to cool, then roughly chop.

Roast or reheat sweet potato (if not already cooked)

If your sweet potato is raw: preheat oven to 425°F (220°C). Toss 1 large sweet potato (peeled, cut into 1/2" cubes) with 1 tsp oil and a pinch of salt; spread on a rimmed baking sheet and roast 25–30 minutes until tender and edges browned. Cool slightly and measure 2 cups into a bowl. If cooked ahead, reheat briefly or use at room temperature.

Cook lentils (if needed)

If using dried lentils: rinse 3/4 cup lentils, add to a pot with 2 cups water, bring to a simmer, then cook until tender but not mushy (18–22 minutes). Drain any excess water and cool to room temperature; measure 1 cup cooked. If using canned, drain and rinse well.

Assemble base

Add cooked lentils, roasted sweet potato, half the chopped walnuts, and the sliced white parts of the scallions to the bowl with kale and napa. Sprinkle the 1 tsp fine sea salt and 1 tsp black pepper over the greens. Massage the kale and cabbage gently with your hands for 1–2 minutes (press and fold) to soften the kale and distribute salt.

Blend beet tahini

In a blender or food processor combine 1 cup roasted beet, 3 tbs tahini, 2 tbs lemon juice, 1/2 clove garlic, and 1/2 tsp salt. Blend, adding warm water 1 tablespoon at a time until smooth and spreadable (about 2 tbs). Taste and adjust salt or lemon as needed. The texture should be thick but spoonable.

Emulsify dressing

In a small jar or bowl whisk together 3 tbs fresh lemon juice, 1 tbs honey, and 1 tsp Dijon mustard. Slowly whisk in 6 tbs extra-virgin olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust sweetness or acidity to preference.

Dress and toss: Pour about two-thirds of the lemon-honey vinaigrette over the massaged greens, lentils, and sweet potato. Toss gently to coat, taking care not to break up the sweet potato cubes. Add the thinly sliced mint, the green parts of the scallions, and toss again lightly.

Plate and add components: Mound the dressed salad on a serving platter or divide between plates. Dollop or streak the beet tahini across the top (use the remaining vinaigrette to thin the tahini slightly if desired).

Finish toppings: Scatter crumbled goat cheese and the remaining toasted walnuts over the salad. Drizzle any remaining vinaigrette sparingly. Grind a little extra black pepper and add lemon wedges on the side for additional brightness.

Serve: Let the salad rest 5 minutes so flavors meld, then serve. Leftovers: store dressing and tahini separately; salad keeps best for 1 day refrigerated.