Lemon Balsamic Lentil Salad (Cold Lentil Salad Recipe)

Lemon Balsamic Lentil Salad top shot photo in a bowl with ingredients around it.

Lemon Balsamic Lentil Salad (Cold Lentil Salad Recipe)

The BEST Lemon Balsamic Lentil Salad made with crunchy spinach, freshly chopped veggies, hearty cooked lentils, and creamy feta cheese drizzled in a delicious lemon balsamic dressing. The flavors in this healthy spring salad are true perfection! It's vegetarian, gluten-free, easy to make, and one of my favorite healthy lentil salad recipes.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 25

Total Time 25

Servings Servings

Calories 540kcal

Author Christine McMichael

Ingredients

Lentil Salad

1 cup dry lentils
6 cups chopped spinach
1 medium red bell pepper chopped
1 medium cucumber chopped
2 medium carrots peeled and diced
1/2 cup chopped red onion
1/2 cup feta cheese

Lemon Balsamic Vinaigrette

1 Tablespoon dijon mustard
1 teaspoon minced garlic
1 Tablespoons agave syrup or honey
1/4 cup lemon juice
1/4 cup balsamic vinegar
1/2 cup olive oil
1/2 teaspoon salt

Instructions

Cook the lentils according to directions.
While the lentils simmer, prep and chop the vegetables.
Divide the spinach, bell peppers, cucumbers, carrots, red onion, and feta cheese into 4 bowls (or toss together in a large salad bowl).
Drain the lentils, then add to the salads.
Shake the vinaigrette ingredients together and drizzle over each salad.
Add any other toppings you want and enjoy!

Video

Notes

You can cook dry lentils while you prep the other ingredients and assemble the salad, so the entire process only takes about 25-30 minutes. Or save time by buying pre-cooked lentils instead!
For the best lentils, be sure to drain them and rinse them in cool water, then pat them dry. This helps them to keep their shape and keep the salad crisp and fresh!
To store leftovers, place the salad in a large airtight container and keep it for 1-2 days in the refrigerator.

Nutrition