Ingredients
Salad
- 2 cups cooked green or black lentils (chilled)
- 2-3 cups fresh arugula or baby spinach (or a 50/50 mix), roughly chopped
- 1 cup fresh blueberries
- ½ cucumber, finely diced
- ¼ red onion, finely diced and soaked in cold water
- ½ cup feta crumbles (dairy-free options like Violife or Follow Your Heart can be used)
- ¼ cup fresh mint or basil, chiffonade
- ½ cup sliced almonds, toasted
- Additional feta crumbles for garnish (optional)
Dressing
- ½ cup fresh blueberries
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Toast Almonds: In a dry skillet over medium heat, toast sliced almonds for 3–4 minutes, stirring frequently until they are golden and fragrant. Keep a close eye to prevent burning. Remove from heat and set aside to cool.
- Make the Blueberry Balsamic Dressing: Combine ½ cup fresh blueberries, olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and black pepper in a blender. Blend for 30-60 seconds or until the dressing is smooth and creamy.
- Assemble the Salad: In a large bowl, mix the chilled lentils, arugula and/or spinach, feta crumbles, fresh blueberries, diced cucumber, soaked red onion, and chiffonade herbs.
- Dress & Finish: Drizzle the blueberry balsamic dressing over the salad and toss gently to evenly coat all ingredients. Top with toasted almonds and additional feta crumbles if desired. Adjust seasoning with extra salt and pepper to taste.
- Serve: Enjoy the salad immediately or chill it for 30-60 minutes to enhance flavors. Add toasted almonds just before serving to maintain their crunch.
Notes
- Soaking the diced red onion in cold water helps to mellow its sharpness.
- If not serving the salad immediately, add the toasted almonds just before eating to prevent sogginess.
- Dairy-free feta alternatives work well for a vegan or dairy-free version.
- The salad can be prepared ahead, but dress and garnish just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
