Balsamic Lentil Salad

5 from 18 votes

This balsamic lentil salad is a healthy and delicious salad that is perfect for a quick lunch or an easy weeknight dinner. Served with fresh bread, this salad will please everyone!

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Salad

Cuisine: Italian-Inspired

Keyword: balsamic lentil salad, lentil salad, quick salad

Servings: servings (main dish)

Calories: 382kcal

Ingredients

Salad Ingredients

1 cup lentils uncooked
2 handfuls baby spinach chopped
½ cucumber diced
½ red onion finely diced
½ cup oil-packed sun-dried tomatoes drained and chopped
½ cup feta cheese crumbled
2 tablespoon fresh basil chopped
2 tablespoon walnuts chopped

Dressing Ingredients

3 tablespoon balsamic vinegar
2 tablespoon extra virgin olive oil
1-2 tablespoon maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

Cook the lentils according to package instructions until tender. Don't overcook, as they get mushy very quickly!
While the lentils cook, prepare the salad ingredients and the dressing. Add the salad ingredients to a large bowl and prepare the dressing in a small bowl or jar.
When the lentils are cooked, let them cool. Then, add the lentils and the dressing to the salad ingredients and mix everything. Add more salt and pepper if needed.

Notes

I recommend using fresh basil for this salad, but you can use dried basil instead. Substitute 2 tablespoon fresh basil with 1.5 tablespoon dried basil.
If you don't like walnuts, substitute them with your favorite nuts.
To make this salad vegan, skip the feta cheese or use plant-based (feta) cheese.

Nutrition