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A plate of salad with kale, sausage, and lentils, on a wood table top
5 from 2 votes

Pub sausage & kale salad with mustard dressing

A slightly healthier way to enjoy a pub sausage. This salad is filling enough to be a meal in itself.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2 salads
Calories: 607kcal
Author: Vee



  • ¾ cup dried brown lentils*
  • 2 bay leaves
  • 2 sausages
  • 6 oz kale chopped


  • 2 cloves garlic
  • 2 tablespoon dijon or stone ground mustard
  • 1.5 tablespoon red wine vinegar
  • Salt to taste
  • 3 tablespoon olive oil
  • 1 pinch red pepper


Cook Lentils

  • Cook lentils according to the package, usually using 3x the amount of water as lentils. Add bay leaves to the water at the beginning of cooking. Typically bring to a boil then simmer (or remove from heat) for 15-20 minutes.

Make Dressing

  • Mince garlic (or grate over a microplane). Add to a bowl with mustard and red wine vinegar. Add a pinch or two of salt. Let sit for 5 or 10 minutes for the flavors to combine. Whisk in olive oil just before serving, thin with either more oil or water if needed.

Heat Sausage & Serve

  • After making the dressing, you should have about 5-10 minutes left on the lentils. Then cut sausage into slices and brown in a hot pan for 3 minutes per side.
  • When everything is ready, massage dressing all over kale. Divide kale onto plates, then top with lentils and sausage.


Brown lentils hold their shape when cooking and usually take about 20 minutes to cook. Green lentils also hold their shape, but can take 45 minutes to cook, although sprouted versions seem to cook in about 20 minutes.
Nutrition is calculated using kielbasa sausage. Chicken sausage will cut out 100 calories per serving.


Serving: 1sausage link + salad | Calories: 607kcal | Carbohydrates: 41g | Protein: 29g | Fat: 38g | Saturated Fat: 7g | Sodium: 965mg | Fiber: 19g | Sugar: 2.2g