This lentil salad with feta, beets and orange dressing combines firm green lentils, peppery watercress and a bright orange-honey dressing. One orange supplies the zest, segments and dressing juice, keeping the preparation straightforward.
Why You'll Love This Lentil Salad
- One orange, three uses: The zest, segments and juice bring citrus flavor throughout the salad without requiring another orange.
- Contrasting textures: Firm lentils, tender beets, leafy watercress and crumbled feta give every serving variety.
- Balanced flavor: Earthy lentils and beets are balanced by sweet orange, honey and salty feta.
- Flexible serving temperature: The salad can be served cold or at room temperature.
There was a time when lentils were always cooking quietly in the background at home. They were usually simple, with olive oil and whatever ingredients were available. That habit still connects this salad to my Spanish lentil soup and Mediterranean chickpea salad. The orange replaces lemon's sharper edge and gives the familiar lentils a gentler finish. I now choose this version when I want something lighter than my Spanish tuna salad. It keeps the lentils familiar while making the finished dish feel colorful and different.
I use green lentils because they stay firm and give the salad a satisfying bite. That texture is important, just as it is in my Greek chickpea salad with feta. The beets add earthiness, while the orange-honey dressing brings gentle sweetness and citrus. I add the feta last, so its salty crumbles remain distinct instead of disappearing into the lentils. The orange also echoes the citrus balance in my Spanish potato salad with orange. Gentle tossing keeps the colors clear while allowing the dressing to coat every component.
Key Ingredients for Lentil Salad with Feta, Beets and Orange Dressing
The exact measurements are in the recipe card below, but these ingredients define the finished salad.
- Green lentils and beets: I choose green lentils for their firm texture, while the precooked beet adds earthy sweetness and color.
- Orange and honey: I use one orange for the zest, segments, and juice, then add honey to soften the citrus dressing.
- Feta and red onion: For me, the salty feta and sharper onion keep the sweeter ingredients balanced.
- Watercress: I add watercress for its peppery flavor and light texture against the lentils and beet.
How to Make Lentil Salad with Orange Dressing
The complete printable instructions are in the recipe card below.
1. Cook the lentils: Rinse the dry green lentils, add them to boiling water, and cook until tender but still holding their shape. Drain thoroughly and cool slightly.
2. Prepare the ingredients: Slice the onion, zest and segment the orange, reserve its juice, and prepare the beet and watercress.
3. Whisk the dressing: Combine the reserved orange juice with olive oil, honey, salt, and black pepper.
4. Assemble the salad: Arrange the lentils, onion, watercress, orange, and beet. Toss gently with the dressing, then finish with feta and orange zest.
Helpful Swap
- Mixed greens: Replace the watercress with the same weight of mixed greens for a milder leafy base.
Tips for Lentil Salad
- Zest before peeling: Removing the zest first is easier and ensures the whole orange is ready for the dressing and salad.
- Use the package timing as a guide: Green lentil varieties differ, so stop cooking when they are tender but still holding their shape.
- Cool the lentils slightly: Allowing some heat to escape before assembly helps prevent the watercress from wilting.
- Choose the serving temperature: Serve the salad cold for a firmer texture or allow it to reach room temperature before eating.
How to Store Lentil Salad
I store the already-dressed salad in an airtight container in the refrigerator for up to one day. I serve the leftovers cold or let them come to room temperature before eating.
What to Serve with Lentil Salad
I like this lentil salad with warm ciabatta bread when I want a simple lunch. For a fuller meal, I serve it alongside Italian grilled chicken thighs or baked harissa salmon, which complement the citrus dressing.
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Recipe
Lentil Salad with Feta, Beets and Orange Dressing
Ingredients
- 100 g dry green lentils
- ½ red onion - thinly sliced
- 1 orange - zested and segmented, with the juice reserved
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 20 g watercress - or mixed greens
- 1 precooked beet - sliced
- 50 g feta cheese - crumbled
Instructions
- Rinse the 100 g dry green lentils thoroughly under cold water. Add them to a saucepan of already-boiling water and cook for about 45 minutes, following the package timing when needed, until tender but still holding their shape. Drain thoroughly and let them cool slightly.
- Thinly slice the ½ red onion. Zest 1 orange, then peel and cut it into segments. Squeeze the remaining orange membrane over a small bowl to collect the juice for the dressing.
- Whisk the reserved orange juice with 2 tablespoons extra virgin olive oil , 1 tablespoon honey, ½ teaspoon salt, and ¼ teaspoon ground black pepper until combined.
- Arrange the cooked lentils, red onion, 20 g watercress, orange segments, and 1 precooked beet, sliced, in a large bowl or serving dish. Drizzle with the orange-honey dressing and toss gently.
- Scatter the 50 g feta cheese and orange zest over the lentil salad. Serve cold or at room temperature.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Lovely recipe very healthy and attractive, I like the presentation with orange segments on top.
John says
Very well done, thanks for this delicious healthy recipe full of colors it looks great