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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.
I can’t wait to try this! Anything I can substitute the lentils for, that are fewer carbs but still protein packed? How would it be with pearl couscous instead? Thanks!
I think pearl couscous would be a great option here, Laura!
Let me know if you give it a try,
Kat.
A perfect salad that is quick to meal prep, healthy and delicious!
I’m thrilled you loved it, Meredith!
Thank you for being here!
Kat.
LOVE this recipe! I don’t like tomatoes so I sub those for cucumbers. I have made this several times and plan to continue!
I love that substitution, Jenny! Cucumbers are a great way to add some extra crunch too!
Enjoy,
Kat.
This dressing over the warm lentils was so good. We will definitely make this on repeat.
Jamie,
I’m thrilled to hear this!
Kat
Big hit at my house. Made the salad per a recipe — it is a great salad.
Molly,
It’s a staple here as well, I’m so happy you love it!
Kat
This is absolutely fantastic!! So flavorful and heart healthy! I probably doubled the cabbage because I bought a huge one and didn’t know what else to do with it! I was skeptical when I tried the dressing because it was super vinegary but once it’s added to the salad it’s perfection! Even my super picky meat eating husband who has never had a lentil or cabbage in his life likes it!!
Thank you, Kat for yet another great lunch idea!
Cari,
This review brought such a smile to my face!!! I’m thrilled you and your husband loved it!
Kat
Very tasty! I added in some grated carrot and finely sliced capsicum too. I will definitely be making this again and again! Thanks for the recipe
Alaina,
I’t such a versatile recipe, those additions sound great.
Happy you love it!
Kat
This the fifth hungry lady salad I’ve made. Delicious as usual! This recipe was the quickest to make for me. I used farro instead of lentils. Love the dressing! It’s creamy, tangy, and sweet.
Beth,
Farro is a great substitute, as is brown rice! I’m thrilled you loved it.
Kat
Absolutely amazing!!! Love the dressing. And that’s coming from someone who calls themselves a picky eater! Definitely a fan of your recipes and will be trying more of them!
Joy,
Let’s consider you a reformed picky eater! So thrilled you loved it.
Kat
I am new to this website, this was the first recipe I tried. The toasted nuts in the dressing was what caught my attention. I definitely cooked my lentils a little long, it was not as pretty as yours, but the flavor was excellent! It was a hearty meal, even for my huspand who is a meatatarian! He frowned a little at my meatless offering, but then he went back for seconds and brought it in his lunch the day after. After trying this, I’ve made a list of all the other recipes on this site I want to test out. Thank you! I’m so excited about the nutritional offerings here!
Joni,
That your husband loved it too is my favorite part of this review.
So thrilled to hear!
Kat