Lentil Salad with Goat Cheese, Pecans, and Lemon Vinaigrette
A simple lentil salad with goat cheese, pecans and fresh lemon vinaigrette.
Servings 2 servings
Calories 784kcal
Ingredients
For the Dressing:
- 3 Tablespoons lemon juice
- 2 Tablespoons olive oil
- 2 teaspoon honey
- ¼ teaspoon celtic sea salt
For the Salad:
- 3 cups cooked lentils 1 from dry
- ⅓ cup red onion minced
- ⅓ cup dried cherries chopped
- 2 ounces soft goat cheese or feta
- ⅓ cup toasted pecan or walnut pieces
- 8 cups salad greens 2 cups per serving
Instructions
- For the Dressing: Combine lemon juice, olive oil, honey, and salt in a jar and shake-shake-shake until well combined.
- For the Salad: Cook lentils by bringing 1 cup dry lentils and 3 cups water to a boil. Reduce to a simmer, cover and cook until water is absorbed and lentils are soft but slightly al dente - about 15 minutes.
- To toast nuts, add them to a dry skillet and toast over low heat for 2-5 minutes, until fragrant and warm.
- Combine the lentils, red onion, cherries, and about ⅔rds of the dressing and stir well. You can choose to stir in some of the goat cheese to coat the lentils, or you can crumble it all on top. Top with the pecans or walnuts and any remaining goat cheese. Serve over salad greens - mesclun or spinach - and enjoy!
Nutrition
Calories: 784kcal | Carbohydrates: 92g | Protein: 37g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Cholesterol: 13mg | Sodium: 448mg | Potassium: 1512mg | Fiber: 27g | Sugar: 24g | Vitamin A: 2863IU | Vitamin B1: 1mg | Vitamin B2: 0.4mg | Vitamin B3: 4mg | Vitamin B5: 2mg | Vitamin B6: 1mg | Vitamin B12: 0.1µg | Vitamin C: 52mg | Vitamin D: 0.1µg | Vitamin E: 3mg | Vitamin K: 15µg | Calcium: 155mg | Copper: 1mg | Folate: 614µg | Iron: 12mg | Manganese: 3mg | Magnesium: 153mg | Phosphorus: 725mg | Selenium: 11µg | Zinc: 5mg | Choline: 111mg