Lentil, Feta, Grape and Walnut Salad Recipe
I seem to always fall into the rut of preparing lentil-based dishes the same way.
Typically, I make a basic lentil soup with whatever vegetables I happen to have on hand.
While there’s nothing wrong with this, I love discovering new ways to combine flavors. Which is why I was so excited to discover this lentil, feta, grape, and walnut salad recipe in Martha Stewart’s Everyday Food magazine.
Learn how to make a perfect batch of lentils
About The Recipe
In this recipe, which I altered slightly, lentils are combined with the fresh flavors of grapes, celery, Feta cheese, and walnuts. The grapes add a nice sweetness. The salad is brought together by a sweet and tangy dressing.
If you’re stuck in a rut like I was, try this unique and affordable salad.
Lentil, Feta, Grape and Walnut Salad
Yield: 2 large or 4 small servings
Cook Time: 20 min
Total Time: 30 min
Ingredients:
Salad
- 3/4 cup dried lentils (brown or French)
- 1/2 cup walnuts, toasted
- 1 1/2 cups red seedless grapes
- 1 celery stalk
- 1/2 cup Feta cheese
Dressing:
- 2 tablespoons red wine vinegar
- Juice from one lemon
- 2 teaspoons honey
- 3 tablespoons olive oil
Directions:
- Bring 2 1/2 cups of water to boil in a medium saucepan. Add lentils. Reduce to a simmer and cook for about 20 minutes, or until lentils are tender. Drain lentils and rinse with cold water. Set aside.
- Toast walnuts in a dry pan over medium heat until lightly browned. Chop walnuts. Halve grapes. Cut celery into thin slices. Combine all salad ingredients in a serving bowl.
- To make dressing, whisk red wine vinegar, lemon juice and honey together. Slowly whisk in olive oil. Pour dressing over salad and mix. Season with fine grain sea salt, if desired.
liz — January 6, 2012 @ 2:36 am
this looks fantastic! I’ve been looking for a way to shake up my lentil use as well! Thanks!
liz — January 13, 2012 @ 11:06 pm
I know this is an old post, but I made this last night and loved it! Thanks!
Haley replied: — January 14th, 2012 @ 4:28 pm
Glad you liked it, Liz!
Meg @ Sweet Twist — January 17, 2012 @ 8:55 pm
I love this!! Pinned : http://pinterest.com/pin/149744756329870077/
Haley replied: — January 17th, 2012 @ 9:00 pm
Thanks a lot!
Lara — July 22, 2012 @ 9:06 pm
Hi Haley,
I made this today for lunch and it was GREAT! I added in some spring onions (as they are in season at the moment) and it tasted delicious.
Very quick, easy and simple. Like you I am always on the hunt for new and exciting ways people use lentils. So thank you for putting this up and taking some photos. I will definitely be making this one again.
Lane — October 5, 2014 @ 10:42 pm
This recipe is fantastic. I’ve made it twice now. Both times I also added a chopped apple (for crunch), and substituted pan toasted pine nuts instead of the walnuts. The flavors and textures are amazing. My favorite picnic type salad ever.
Also one note, make sure not to cook the lentils too long, they are are better off on the firm side in this recipe. Also do not blast the hot lentils with cold water. I ruined some lentils by doing this and was left with nothing but the husks of the beans, the insides were in the sink lol. If you want to run cold water, run it over your hand so it drips gently, not directly.
Haley replied: — October 7th, 2014 @ 12:34 am
Great tips, Lane! Glad you liked the salad. I need to make it again sometime myself! The pine nut idea sounds really delicious.
Meghan — September 23, 2015 @ 2:48 am
Soooo delicious! Made tonight for dinner/lunch tomorrow and it took literally no time at all. Bonus: A chef friend of mine stopped by while it was cooling, tried a bite & demanded to know what it was, lol! Love the tip on salad bar celery; definitely going that route next time. (And there will be a next time!)
Haley replied: — September 27th, 2015 @ 10:29 pm
Woohoo! Glad you liked it, Meghan – and your chef friend too 🙂