Photo of Lentil, Beet, Clementine & Kale Salad by WW

Lentil, Beet, Clementine & Kale Salad

Total Time
10 min
10 min
It's hard to go wrong with a robust salad. In this recipe for a lentil, beet, clementine, and kale salad, we've made sure to hit all the key components: a hearty protein, a sweet vegetable, an acidic fruit, and a bitter, leafy green. With all these elements and their combined flavor profiles, this mix is sure to shake-up your salad routine. Plus, we can't have a beet salad without it's perfect partner: goat cheese. Add a generous dollop of the reduced-fat variety (two and a half tablespoons to be exact), and take note of how the flavors complement each other!


Uncooked kale

1 cup(s), baby-variety


1 item(s), peeled, chopped

Cooked beet(s)

2 medium, diced

Cooked lentils

½ cup(s)

Uncooked scallion(s)

1 medium, sliced

Low fat balsamic vinaigrette salad dressing

1 Tbsp

Table salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste

Reduced-fat goat cheese

2½ Tbsp


  1. Combine all ingredients, except cheese, in a medium bowl and toss until mixed and coated with dressing; sprinkle with cheese.
  2. Makes 1 serving.