Print

Crunchy Lentil Salad with Feta, Walnuts, and Cranberry-Honey Glaze

Print Recipe

A refreshing and crunchy lentil salad with French green lentils, cucumber, red onion, celery, feta cheese, walnuts, and a sweet-tart cranberry-honey glaze.

Ingredients

Scale
  • For the Salad:
  • 1 1/2 cups cooked French green lentils (Puy) or black beluga lentils, chilled
  • 1/2 cup English cucumber, finely diced
  • 1/4 cup red onion, finely minced
  • 1/2 cup celery, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup walnuts, chopped and toasted
  • For the Cranberry-Honey Glaze:
  • 1/4 cup dried cranberries
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine chilled lentils, cucumber, red onion, and celery.
  2. In a small bowl, whisk together dried cranberries, honey, apple cider vinegar, olive oil, salt, and pepper to make the glaze.
  3. Pour the glaze over the lentil mixture and toss gently to combine.
  4. Fold in the crumbled feta cheese and toasted walnuts.
  5. Chill for at least 30 minutes before serving to allow flavors to meld.
  6. Serve cold or at room temperature.

Notes

For best results, use French green lentils (Puy) or black beluga lentils, as they hold their shape well. Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. The salad can be made a day ahead and kept refrigerated.

Nutrition

Find it online: https://cheerychop.com/crunchy-lentil-salad-feta-walnuts/