Hello, welcome to Kelly’s Kitchen! Today I have a salad that, when I tasted it, I thought, “where have you been all my life?” I could eat this salad any time of year, for any meal of the day, and not only feel satisfied, but also feel energized by its flavors and lightness. A miracle salad? Maybe. I blame the lentils. So good for you and so versatile, lentils are a quality source of plant-based protein proven to stabilize blood sugar levels, lower cholesterol, and they are rich in dietary fiber. No wonder they are energizing! Let’s get to this super simple Lentil Salad with Oranges and Feta.
Lentil Salad with Oranges and Feta Ingredients
- 1 cup Dried Brown Lentils, picked over and rinsed
- 2 tsp. Kosher Salt, for soaking the lentils
- 4 cups Water
- 1 tsp. Kosher Salt, for cooking lentils
Vinaigrette
- 3 tbsp. Apple Cider Vinegar
- 1 Shallot, minced (or 2 tbsp. minced red onion)
- 1 tbsp. Honey
- 1/2 tsp. Dried Mint
- 1/4 cup Extra Virgin Olive Oil
- 1/2 tsp. Kosher Salt
Salad
- 2 Celery Ribs, sliced thin on a diagonal
- 1 Orange, peel and pith cut away, halves cut into 8 wedges, wedges sliced crosswise into 1/4-inch pieces
- 1/2 cup Toasted Pecans, chopped
- 1 oz. Feta Cheese, crumbled, plus a little more to top
- Torn Fresh Mint Leaves
- Fresh Cracked Pepper
How to Prepare Lentil Salad with Oranges and Feta
Step 1: Lentils
Soak 1 cup of lentils in warm water and 2 teaspoons of kosher salt for 1 hour. While they soak, arrange an oven rack to the center position, with enough room to place a covered saucepan on the rack. Then, preheat the oven to 325 degrees F. After a one-hour soak, drain the lentils and transfer them to a medium saucepan. Cover the lentils with 4 cups of water and add 1 teaspoon of kosher salt. Cover and transfer the saucepan to the preheated oven and bake the lentils for 40-50 minutes. Then drain the lentils well and set aside.
Step 2: Vinaigrette
In a large bowl, whisk together the minced onion or shallot, honey, dried mint, vinegar, and kosher salt. Slowly drizzle in the olive oil while whisking to create an emulsified vinaigrette. Set the vinaigrette aside.
Step 3: Prep the Ingredients
Prep the veggies. Slice the celery thinly, on a diagonal; slice a red onion into very thin half-moon slices, then slice those half-moons in half crosswise. For the orange, slice the ends off and place one of the flat ends down. Use a utility knife to slice away the peel and pith. Then slice the orange in half. Slice away the center pith. Then slice each half into 1/2-inch wedges. Slice each wedge into 1/4 to 1/2-inch pieces. Toast 1/2 cup of pecans over medium-low heat just until they are fragrant. Then roughly chop the pecans.
Step 4: Assembling the Lentil Salad with Oranges and Feta
Now add the drained lentils to the bowl with the vinaigrette. Toss the warm lentils in the dressing. Then add the prepped celery, onion, pecans, and orange.
Step 5
Toss to combine and coat everything in the vinaigrette. Then add crumbled feta and torn fresh mint leaves. Toss again to combine. Transfer the salad to a serving plate. Top the plated Lentil Salad with Oranges and Feta with a few more feta crumbles and torn fresh mint leaves. Season with fresh cracked pepper.
While this salad is a perfect Mediterranean dish for right now, it would make a great holiday side too. Serve warm, at room temp or cold, it’s versatile and I bet you can think of 101 ways to make it your own! Another great salad that eats like a full meal is my Fall Harvest Salad. Give that one a try too! Take care and be well, xo Kelly
Frequently Asked Questions
lentil salad with oranges and feta
Q1. Can I make this lentil salad ahead of time?
Absolutely! This salad actually gets better as it sits. You can make it up to 2 days ahead and store it in the refrigerator in an airtight container. Just wait to add the feta and fresh mint until right before serving to keep them fresh. The flavors will continue to develop as the lentils marinate in the vinaigrette.
Q2. What type of lentils work best for this salad?
Brown or green lentils work best because they hold their shape well after cooking. Avoid red or yellow lentils, as they tend to break down and become mushy. French green lentils (Le Puy lentils) are also excellent if you can find them—they have a slightly peppery flavor and firm texture that’s perfect for salads.
Q3. Can I substitute the oranges with another fruit?
Yes! Grapefruit segments work beautifully and add a slightly more tart flavor. You could also try dried cranberries or pomegranate seeds for a different twist. Even sliced fresh pears or apples would be delicious. The key is having something sweet and juicy to balance the savory feta and earthy lentils.
Q4. Is this salad good for meal prep?
It’s perfect for meal prep! The lentils hold up well in the fridge for 3-4 days. I recommend storing the salad in individual containers so you can grab and go. You can eat it cold straight from the fridge, or let it come to room temperature for about 15-20 minutes before eating. Just remember to store the feta and fresh mint separately and add them when you’re ready to eat for the best texture.
Q5. Can I make this vegan or dairy-free?
Definitely! Just skip the feta or replace it with your favorite vegan cheese alternative. The salad is still incredibly flavorful without it—the honey-mint vinaigrette, toasted pecans, and fresh oranges give it plenty of flavor and texture. If you want to keep it vegan, swap the honey for maple syrup or agave nectar in the vinaigrette.
Key Equipment
Lentil Salad with Oranges and Feta
Ingredients:
- 1 cup Dried Brown Lentils picked over and rinsed
- 2 tsp. Kosher Salt for soaking the lentils
- 4 cups Water
- 1 tsp. Kosher Salt for cooking lentils
Vinaigrette
- 3 tbsp. Apple Cider Vinegar
- 1 Shallot minced (or 2 tbsp. minced red onion)
- 1 tbsp. Honey
- 1/2 tsp. Dried Mint
- 1/4 cup Extra Virgin Olive Oil
- 1/2 tsp. Kosher Salt
Salad
- 2 Celery Ribs sliced thin on a diagonal
- 1 Orange peel and pith cut away, halves cut into 8 wedges, wedges sliced crosswise into 1/4-inch pieces
- 1/2 cup Toasted Pecans chopped
- 1 oz. Feta Cheese crumbled, plus a little more to top
- Torn Fresh Mint Leaves
- Fresh Cracked Pepper
Instructions:
- Soak 1 cup of lentils in warm water and 2 teaspoons of kosher salt for 1 hour. While they soak, arrange an oven rack to the center position, with enough room to place a covered saucepan on the rack. Then, preheat the oven to 325 degrees F. After a one-hour soak, drain the lentils and transfer them to a medium saucepan. Cover the lentils with 4 cups of water and add 1 teaspoon of kosher salt. Cover and transfer the saucepan to the preheated oven and bake the lentils for 40-50 minutes. Then drain the lentils well and set aside.
- In a large bowl, whisk together the minced onion or shallot, honey, dried mint, vinegar, and kosher salt. Slowly drizzle in the olive oil while whisking to create an emulsified vinaigrette. Set the vinaigrette aside.
- Add the drained lentils to the bowl with the vinaigrette. Toss the warm lentils in the dressing. Then add the prepped celery, onion, pecans, and orange.
- Toss to combine and coat everything in the vinaigrette. Then add crumbled feta and torn fresh mint leaves. Toss again to combine. Transfer the salad to a serving plate.
- Top the plated Lentil Salad with Oranges and Feta with a few more feta crumbles and torn fresh mint leaves. Season with fresh cracked pepper.
- Serve warm, cold or at room temperature.
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