Description
1 cup cooked lentils (green or brown)
1/4 cup dried cherries
2 ounces goat cheese, crumbled
1/4 cup chopped walnuts
2 cups mixed greens (arugula, spinach, or kale)
1/2 small red onion, thinly sliced
For the Orange Vinaigrette:
2 tablespoons fresh orange juice
1 teaspoon orange zest
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon olive oil
1/2 teaspoon honey
Salt and black pepper, to taste
Directions:
In a small bowl, whisk together the orange juice, zest, apple cider vinegar, Dijon mustard, olive oil, honey, salt, and black pepper. Set aside.
In a large bowl, combine the cooked lentils, dried cherries, red onion, and mixed greens. Drizzle the orange vinaigrette over the salad and toss gently to coat.
Add the crumbled goat cheese and walnuts on top. Lightly toss again or leave them as a garnish.
Serve immediately or let sit for 10 minutes to allow the flavors to meld.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 320 kcal per serving
Servings: 2
Step-by-Step Guide
1. Prepare the Lentils: If not using pre-cooked, rinse 1/2 cup dry lentils. Simmer in 1.5 cups water or broth for 15-20 minutes until tender. Drain and let cool slightly.
2. Make the Vinaigrette: In a small bowl, combine 2 tbsp fresh orange juice, 1 tsp orange zest, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tbsp olive oil, and 1/2 tsp honey. Whisk vigorously until emulsified. Season with salt and pepper.
3. Assemble the Base: In a large salad bowl, combine the 2 cups of mixed greens, the cooked lentils, 1/4 cup dried cherries, and the thinly sliced 1/2 small red onion.
4. Dress and Toss: Drizzle the prepared orange vinaigrette over the salad base. Using salad tongs or two large spoons, toss gently until all components are evenly coated.
5. Add Toppings: Sprinkle 2 ounces of crumbled goat cheese and 1/4 cup of chopped walnuts over the top. Give one final, very gentle toss to distribute, or leave them artfully arranged on top.
6. Rest and Serve: Let the salad sit for about 10 minutes before serving. This allows the lentils and greens to absorb the dressing and the flavors to meld beautifully.
Serving Suggestions
This hearty lentil salad is versatile. Serve it as a standalone vegetarian lunch. For dinner, pair it with grilled chicken, salmon, or a crusty piece of bread. To pack for lunch, keep the dressing separate and add it just before eating to prevent wilting. For a festive touch, serve in individual bowls garnished with an extra orange wedge.
How-to Summary
Whisk together orange juice, zest, vinegar, mustard, oil, and honey for the vinaigrette. In a large bowl, combine cooled cooked lentils, mixed greens, dried cherries, and red onion. Toss with the dressing. Top with crumbled goat cheese and walnuts. Let sit briefly before serving for optimal flavor.
Frequently Asked Questions
Can I use a different type of lentil? Yes, but cooking times vary. Green or brown lentils hold their shape best. Red lentils will become mushy and are not recommended for this salad.
How long will leftovers keep? Store in an airtight container in the refrigerator for up to 2 days. The greens will wilt, but the flavors will still be delicious.
What can I substitute for goat cheese? Feta cheese offers a similar tangy, crumbly texture. For a vegan option, omit the cheese or use a dairy-free alternative.
Can I make the vinaigrette ahead of time? Absolutely. Prepare it up to 3 days in advance and store it in a jar in the refrigerator. Shake well before using.
Is there a nut-free alternative to walnuts? Yes, toasted sunflower seeds or pepitas (pumpkin seeds) provide a great crunch without the nuts.
Common Mistakes to Avoid
Avoid using hot lentils directly from the pot, as they will wilt the delicate greens. Ensure they are cooled to at least room temperature. Do not overdress the salad; start with half the vinaigrette, toss, and add more if needed. Over-tossing after adding the goat cheese will cause it to muddy the salad instead of remaining in distinct crumbles. Finally, do not skip the resting time—it is crucial for the lentils to absorb the dressing.
Conclusion
This Lentil Salad with Orange Vinaigrette is a perfect balance of earthy, tangy, sweet, and crunchy elements. It’s nutritious, satisfying, and comes together in under 30 minutes. By following the detailed guide and tips provided, you can easily master this recipe and adapt it to your taste. It’s a reliable dish that is sure to become a staple in your meal rotation.
