Description
1 cup cooked lentils, cooled
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup red onion, finely chopped
1/4 cup toasted walnuts, chopped
1/4 cup fresh parsley, chopped
Salt and black pepper, to taste
For the Lemon Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 small garlic clove, minced
Salt and black pepper, to taste
Directions
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper until smooth.
In a large bowl, combine cooked lentils, feta cheese, dried cranberries, red onion, toasted walnuts, and parsley.
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
Season with additional salt and pepper if needed.
Serve immediately or refrigerate for 15–20 minutes to enhance the flavors.
Prep Time: 10 minutes, Cooking Time: 0 minutes, Total Time: 10 minutes, Kcal: 250 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions to perfectly assemble your lentil salad. First, ensure your cooked lentils are completely cooled to room temperature; this prevents them from becoming mushy when mixed. While they cool, prepare your add-ins: finely chop the red onion, crumble the feta, chop the parsley and toasted walnuts, and measure the dried cranberries. For the vinaigrette, combine the olive oil, fresh lemon juice, Dijon mustard, honey, and minced garlic in a small jar with a lid. Seal and shake vigorously for 30 seconds until the mixture is fully emulsified and creamy. Season with salt and pepper. In your large mixing bowl, add the cooled lentils first, then layer the feta, cranberries, onion, walnuts, and parsley on top. Pour the dressing over everything. Using a large spoon and fork, gently lift and fold the ingredients together until evenly coated. Taste and adjust seasoning.
Serving Suggestions
This versatile salad shines in multiple settings. For a light lunch, serve it over a bed of peppery arugula or spinach. It makes an excellent protein-packed side dish for grilled chicken, fish, or lamb. For a heartier meal, stuff it into pita pockets or hollowed-out tomatoes. To elevate a picnic or potluck, present it in a large serving bowl garnished with extra parsley and walnut halves. A crisp Sauvignon Blanc or a glass of sparkling water with lemon complements its bright flavors perfectly.
How-to Summary
Quick summary: Cook and cool lentils. Whisk oil, lemon juice, mustard, honey, and garlic for dressing. Combine lentils, feta, cranberries, red onion, walnuts, and parsley in a bowl. Drizzle with dressing, toss gently, season, and serve chilled.
Frequently Asked Questions
Can I use a different type of lentil?
Yes, but for best results, use firm lentils like French Puy or black Beluga lentils which hold their shape. Avoid red or yellow lentils as they become too soft.
How long does this salad keep in the fridge?
Stored in an airtight container, it will keep for up to 3 days. The flavors often meld and improve on the second day. Add extra fresh parsley before serving to refresh it.
Is there a substitute for feta cheese?
For a dairy-free or different flavor profile, try cubed avocado, salty halloumi, or a briny vegan cheese alternative.
Can I make this salad ahead of time?
Absolutely. Combine all salad ingredients except the walnuts and dressing. Store separately and add both just before serving to maintain optimal texture.
My salad seems dry. How can I fix it?
Lentils can absorb dressing. Simply whisk up an extra half-batch of the lemon vinaigrette and stir it in just before serving.
Common Mistakes to Avoid
- Using warm lentils: This wilts the herbs and melts the feta. Always cool lentils completely.
- Over-mixing: Stir gently to avoid crushing the lentils and turning the salad into a paste.
- Adding walnuts too early: If storing, add walnuts right before serving so they stay crunchy.
- Not toasting the walnuts: Toasting is crucial for deepening their flavor and adding texture.
- Using bottled lemon juice: Fresh lemon juice is non-negotiable for the vinaigrette’s bright, fresh flavor.
Conclusion
This Lentil Salad with Feta and Cranberries is more than just a recipe; it’s a template for a nutritious, flavorful, and satisfying dish. The balance of earthy lentils, tangy cheese, sweet fruit, and a zesty dressing creates a symphony of textures and tastes. It’s remarkably simple to prepare yet impressive enough for any occasion. By following the step-by-step guide and heeding the common pitfalls, you’re guaranteed a perfect result every time. Give it a try—it might just become your new favorite go-to salad.
