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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 hate tomatoes 😬 does this salad need that flavor to work, or can I omit them? Any substitutions I could use in place of tomatoes?
Hi Rachael,
You can omit them, or perhaps reach for some sweet peppers instead!
Let me know if you give it a try!
Kat.
Hi, if I want to use this for meal prep, lunches through the week, should I hold off on dressing the salad? Only add the day of?
Thank you!
Shawn Maghie
Hi Shawn,
It keeps well in the fridge dressing and all! The dressing is largely absorbed by the lentils, so you don’t have to worry about it going soggy after a day or two.
Enjoy,
Kat.
Delicious!!! Loved this one!
I’m so glad, Christine! Thank you for giving it a try!
Enjoy,
Kat.
Great flavors!
Question: Do you use all of the cooked lentils or 2 cups of cooked lentils? And all of the dressing?
Thanks!
Hi Amy, yes, I use all of the cooked lentils and all of the dressing!
Enjoy,
Kat.
I’ve loved every salad of yours I’ve ever made and this one is no different. I was just popping by to say how easy it is to use, share, like, make, find and read your weekly emails. They’re packed with really useful stuff and just enough sass and fluff. “Just over here doing God’s work.” Hahaha. It makes you so relatable. I love the Table of Contents. It’s easy to jump straight to what you need! I often save Friday Five for a future gift idea. Oh yeah, and your links always work! Killing it, girlfriend!
You’re so kind, Tera Marie! Thank you for being here, it means the world!
Kat x
Incredible! Delicious, filling, and so healthy! A great way to get our fiber in. It’s a weekly staple in our house!
Yay! What a win, Melanie!
Enjoy,
Kat.
Love love this salad. What is the serving size? I may have missed that .
I’m so glad you love this, Deanna! I’d estimate that this salad serves roughly 6 people (and that’s what the nutritional information has been calculated on), but it is personal preference all the way!
Enjoy,
Kat.