Description
A vibrant and wholesome balsamic lentil salad loaded with spinach, sun-dried tomatoes, feta, and walnuts, tossed in a tangy-sweet balsamic vinaigrette.
Ingredients
1 cup lentils (uncooked)
2 handfuls baby spinach (chopped)
½ cucumber (diced)
½ red onion (finely diced)
½ cup sun-dried tomatoes (chopped)
½ cup feta cheese (crumbled)
2 tablespoon fresh basil (chopped)
2 tablespoon walnuts (chopped)
3 tablespoon balsamic vinegar
2 tablespoon olive oil
1–2 tablespoon maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Cook the lentils until tender but not mushy.
2. Chop the spinach, cucumber, onion, sun-dried tomatoes, and basil.
3. Whisk together balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper.
4. Combine all salad ingredients in a bowl.
5. Pour dressing over the salad and toss well.
6. Serve chilled or at room temperature.
Notes
Store in an airtight container for up to 4 days.
For a vegan version, omit the feta or use plant-based cheese.
Add roasted pumpkin seeds or tofu for extra protein.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 10mg
Keywords: balsamic lentil salad, healthy lentil salad, vegan salad, balsamic vinaigrette