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–+ servings

Lentil Chopped Salad with Honey Pecan Dressing

Chopped salad with lentils, cabbage, carrots, tomatoes, scallions, feta and toasted pecan dressing
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients
  

For the salad:

  • 1 cup green lentils
  • 1 bag coleslaw mix
  • 2 cups arugula
  • 2 cups cherry tomatoes halved
  • 6 scallions sliced
  • 2/3 cup crumbled feta

For the dressing:

  • 1/3 cup toasted nuts Pecans, almonds, walnuts
  • 1 tbsp honey
  • 1/3 cup apple cider vinegar
  • 1/3 cup olive oil
  • salt and pepper
  • 1 clove garlic

Instructions
 

For the dressing:

  • Blend all ingredients in a small blender until smooth. Taste and season with salt and pepper. The dressing will have a little texture from the nuts, this is ok.

For the salad:

  • Fill a pot with water and some salt to taste and bring to a boil. Add the lentils, reduce to a simmer and cook for 30-40 minutes until they are tender, but not falling apart. You want them to maintain their structure in the salad. Drain the lentils and rinse with cold water to cool them down. Allow to sit until cooled to room temp before adding to the salad.
  • Toss the other salad ingredients in a big bowl. Add the cooled lentils and toss. Add the dressing and gently toss the whole thing. We ate the leftovers for 2 days out of the fridge and the salad was still great.
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