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Forget everything you ever knew about lentil salad.
It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love.
I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor. This is my answer to that personal problem, and perhaps to yours too. Just over here doing God’s work, people.
Table of Contents
- 😍 Why You’ll Love My Lentil Chopped Salad with Honey Walnut Dressing
- 👩🍳 How to Make My Lentil Chopped Salad with Honey Walnut Dressing
- 🎩 Tips and Tricks
- 🤲 Substitutions
- 📓 Best served with
- 👝 How to Store Leftover Lentil Chopped Salad
- 🧠 Common Questions
- Lentil Chopped Salad with Honey Walnut Dressing Recipe
😍 Why You’ll Love My Lentil Chopped Salad with Honey Walnut Dressing
This is the ultimate “trough” salad, lots and lots of tiny pieces of vegetables, lentils and cheese dressed with yet another insanely delicious dressing. I eat this with a spoon, or with tortilla chips as a salad dip of sorts. I highly recommend that.
It is also the perfect proportion of tender lentils to crunchy vegetables and creamy dressing. It takes just 20 minutes from start to finish, is vegetarian and can be made vegan by leaving out the feta and swapping honey for maple syrup in the dressing. Easy!
Oh, and speaking of the dressing. This DRESSING! This honey walnut dressing is so delicious, and will teach you to start using nuts as the base of dressings more often. So many possibilities!
👩🍳 How to Make My Lentil Chopped Salad with Honey Walnut Dressing
🫧 Rinse, then cook the lentils until tender.
🍯 While the lentils cook, make the dressing by combining all dressing ingredients in a blender.
🥬 Add all salad ingredients to a large salad bowl.
🥣 Toss the salad with the dressing. I like to do this while the lentils are still a bit warm so they really soak up the dressing well.
🥳 Serve or refrigerate and enjoy all week.
🎩 Tips and Tricks
- Chopping your salad ingredients doesn’t have to be a strenuous activity – in fact, this is the time when you can let less-than-perfect knife skills be what they are. This salad doesn’t call for perfection, and the flavor more than makes up for any oddly sized chunks!
- Tossing the salad while the lentils are still warm mean that they soak up the dressing really well, so you never miss out on any flavor!
🤲 Substitutions
- If you prefer not to make your own lentils, you can buy them pre made at places like Trader Joe’s and it’ll save you a step.
- Quinoa or farro can be substituted for the lentils for a totally different take on this salad. Still delicious!
- If you don’t have honey, maple syrup can be used in the dressing.
- No walnuts for the dressing? Use almonds or hazelnuts.
- Goat cheese is also quite nice in this salad in place of the feta cheese.
📓 Best served with
- By itself – as a hungry lady salad!
- With your favorite dipping chips as a salad-dip of sorts
- Paired with a delicious meat-main at your next dinner party
👝 How to Store Leftover Lentil Chopped Salad
Store in your favorite air-tight container and refrigerate for up to a week. This is the perfect meal-prep recipe for back-to-school season, or if you want to be prepared for whatever the week throws your way!
🧠 Common Questions
Split peas are the closest alternative, but you could also try beans instead or even reach for some quinoa.
If you have a mandoline on hand, now is its time to shine!
Lentil Chopped Salad with Honey Walnut Dressing
Equipment
- 1 medium saucepan
- 1 High speed blender
Ingredients
- 2 cups dried green lentils
- 2 cups green cabbage, chopped fine
- 2 cups cherry tomatoes, halved
- 3 green onions, white and green parts, sliced thin
- 2/3 cup feta cheese, broken up
- Kosher salt
Honey Walnut Dressing
- 1/3 cup toasted walnuts
- 1 large garlic clove, smashed and peeled
- 1 tbsp honey
- 1/3 cup apple cider vinegar
- 1/3 cup extra virgin olive oil
- 1/2 tsp Kosher salt
- 1/4 tsp fresh cracked black pepper
Instructions
- Bring a medium saucepan of heavily salted water to a boil over medium-high heat.
- Rinse dried lentils in a strainer, then add to boiling water.
- Cook for 15-20 until lentils are tender but not falling apart.
- While the lentils cook, make the dressing.
- Add all dressing ingredients to a blender and blend for 20-30 seconds. The dressing should be smooth and thickened, with a little bit of texture from the walnuts.
- When lentils are done, strain and add to a large serving bowl with cabbage, tomatoes, and green onions. Break up the feta and add to the bowl.
- Drizzle the salad with the toasted walnut dressing and toss well.
- Serve, or refrigerate as this will keep well for 4-5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this salad but subbed cashews since I’m allergic to walnuts and it was absolutely amazing! So glad I found your HLS series!!!
Leah, I’m thrilled to hear this! Almost any nut will work here, so I’m glad you experimented.
Kat
I want to marry this salad. I have done 3 different recipes from this site and all amazing, but this one is insanely good, I used some rice crackers to scoop it. I do recommend doubling the dressing or add more liquids for a finer dressing as it comes out thick. I feel guilty how good this is and it’s healthy.
Jaimie, I’m so thrilled you love it!! I am always up for the doubling the dressing… it’s delicious spooned over roasted vegetables or salmon as well.
Kat
This is one amazing flavorful salad! I love that most of these ingredients are pantry staples in my house. The flavors exceeded my expectations! I look forward to your weekly salad recipes!
Heather, thank you for cooking with me! I’m so happy you love it.
Kat
Absolutely delicious! This will be going into the regular rotation for sure. Thank you for a fabulous recipe!
I’m so happy to hear this, Shannon! Thanks for taking the time to let me know!
Kat
This dressing is perfection! I love lentil- based salads, and this one is a flavor bomb. I missed cherry tomatoes on the ingredient list when I went to the store, but subbed in chopped apples and it gave it a nice juicy added crunch. I will definitely be making this one on repeat!
I love lentil salads too, Cate. The apple is a great addition!
Kat
Delicious! Flavor combinations are wonderful. I did add chicken bouillon and a bay leaf to the lentil water while cooking. Don’t know how much difference it made.
Margie, I’m so happy you love it. You can always use stock for the lentils for a little extra flavor, but I do find that the dressing is so flavorful it isn’t necessarily needed. Enjoy!
Kat
Tried this recipe today and it was excellent!! Swapped green cabbage for purple.
I’m so thrilled you loved it, Marcia. I’ve fallen in love with cabbage lately, I’m glad it’s catching on : )
Kat
Can i use another vinegar instead of apple cider ?
Absolutely. Balsamic or white wine vinegar would work well!
xx Kat
This dressing is my favorite yet!! Didn’t have lentils, subbed with white beans. Would definitely be better with lentils. I will definitely be making this again and again!
I love this dressing too, Jenelle. So versatile!
Kat
Sounds delish! Definately want to try this one. Question though; won’t the cabbage bloat the stomach? Or does this only happen once you boil it?
Keep making these recipes: salads have never been more adventurous!
Hi Dana! I don’t have any issues with bloating from the cabbage. I have found that since eating lots of vegetables, my system has acclimated and I always feel great. If this is an issue for you, you can swap in another sturdy green like kale or swiss chard.
Enjoy!
Kat