Lentil Salad with Orange Dressing and Feta
This lentil salad with orange dressing and feta is fresh, colorful, and easy to make with lentils, beetroot, orange, greens, and creamy feta, perfect for a light meal or vibrant side dish.
Ingredients
- 100 g green lentils
- ½ red onion sliced
- Orange zest from one orange
- 1 orange segments and juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 20 g watercress or green salad leaf
- 1 precooked beetroot sliced
- 50 g feta cheese crumbled
Instructions
- Rinse the lentils well under cold water, then cook them in boiling water until tender but still holding their shape. Drain and let them cool slightly.
- Finely slice the red onion, zest the orange, and cut the orange into segments, keeping any juice for the dressing.
- In a small bowl, whisk together the orange juice, olive oil, honey, salt, and black pepper until smooth and well combined.
- Arrange the cooked lentils in a large bowl or serving dish, then add the red onion, greens, orange segments, and sliced beetroot.
- Sprinkle over the crumbled feta, add the orange zest, then drizzle the dressing on top. Gently toss everything together and serve.
Notes
Cook the Lentils just until Tender: I like to keep a little bite in them so the salad holds its texture and doesn’t turn soft when tossed with the dressing.
Use Both the Zest and the Juice: The juice gives the dressing its fresh citrus base, while the zest adds extra orange flavor that makes the salad taste brighter.
Add the Feta at the End: I like to sprinkle it over just before serving so it keeps its texture and doesn’t get too mixed into the lentils.
Nutrition
Calories: 171kcal | Carbohydrates: 17g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 453mg | Potassium: 267mg | Fiber: 4g | Sugar: 10g | Vitamin A: 296IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 1mg