For a vegan version, omit the feta cheese or substitute with a vegan feta alternative. Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, or until fragrant and lightly golden. Watch them carefully to prevent burning. Feel free to add other vegetables to the salad, such as chopped cucumber, bell peppers, or celery, for added crunch and flavor. The salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop over time.
Cranberry Lentil and Quinoa Salad
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME2 hrs
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SERVING12 People
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VIEWS168
A vibrant and nourishing salad featuring the earthy flavors of lentils and quinoa, brightened by tart cranberries and creamy feta. This dish is perfect as a light lunch, a hearty side, or a satisfying vegetarian main course.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol6 mg
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Fiber7 g
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Protein8 g
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Saturated Fat2 g
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Sodium123 mg
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Sugar5 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Rinse lentils and place them in a saucepan with 1 bay leaf and enough water to cover. Bring to a boil over high heat. Reduce heat to medium-low and simmer gently until lentils are tender but still hold their shape, about 25-30 minutes. Drain well and discard bay leaf. Rinse lentils with cold water to stop the cooking process and set aside.
02 Step
Recipe View In a separate saucepan, combine 2 cups water, quinoa, and remaining bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer until quinoa is cooked through and water has been absorbed, about 15-20 minutes. Remove from heat, fluff with a fork, and discard bay leaf. Set aside to cool slightly.
03 Step
Recipe View While the quinoa is cooking, prepare the dressing. In a small, microwave-safe bowl, warm the lemon juice for about 20-30 seconds. This helps the honey dissolve more easily. Stir in honey until dissolved, then whisk in white wine vinegar, salt, and black pepper. Gradually whisk in olive oil until the dressing is emulsified.
04 Step
Recipe View In a large bowl, combine the cooked lentils and quinoa. Pour the lemon juice dressing over the mixture and toss gently to coat. Add the toasted walnuts, dried cranberries, feta cheese, and green onion. Toss again to combine.
05 Step
Recipe View Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Taste and adjust seasoning as needed before serving. The salad is best served chilled or at room temperature.
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Please Rate
Marisol Stokesbode
Apr 3, 2025I made this for a potluck and it was a huge hit! Everyone raved about it. I will definitely be making this again.
Rosa Witting
Feb 7, 2025I added some chopped apples to the salad and it was amazing! The sweetness of the apples paired perfectly with the cranberries and feta.
Garland Treutel
Oct 30, 2024This salad is so delicious and easy to make! I love the combination of flavors and textures. It's become a staple in my house.
Ricky Walter
Jan 18, 2024Great recipe! I didn't have any feta, so I used goat cheese instead. It was still delicious!