Juicy and sweet, this vegetarian Lentil & Grape Salad with Feta, Mint & Hazelnut is bursting with flavours.
![Lentil & Grape Salad with Feta, Mint & Hazelnut [vegetarian] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/10/Lentil-Grape-Salad-with-Feta-Mint-Hazelnut-vegetarian-by-The-Flexitarian-v83-683x1024.png)
Juicy and sweet, this vegetarian Lentil & Grape Salad with Feta, Mint & Hazelnut is bursting with flavours. A delicious autumn recipe to enjoy cold or at room temperature.
Grapes are fantastic in savoury dishes and here they pair beautifully with cheese and herbs. Orange and hazelnut are another winning combination.
This salad is tossed in an orange dressing. You can eat it on its own as a main or as a side dish.
Make sure you take off the skins of the hazelnuts as they can be quite bitter.
You can skip the feta if you prefer a vegan/dairy-free option.
I hope you enjoy this Lentil & Grape Salad with Feta recipe as much as we do. If you make this recipe, don’t forget to tag me on Instagram!
![Lentil & Grape Salad [vegetarian] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/10/Lentil-Grape-Salad-vegetarian-by-The-Flexitarian-v8-300x300.jpg)
Lentil & Grape Salad with Feta, Mint & Hazelnut [vegetarian]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 200 g puy lentils
- 200 g black grapes
- 100 g cherry tomatoes
- 125 g feta cheese
- 1 handful baby spinach leaves
- 60 g hazelnuts – skin on
- 3 Tbsp freshly chopped mint leaves
- 3 Tbsp freshly chopped parsley leaves
- 1 Tbsp olive oil
- salt & pepper
DRESSING:
- 5 Tbsp fresh orange juice
- 1 garlic clove – crushed
- 3 Tbsp olive oil
- 1 tsp Dijon mustard
- 1 Tbsp white vinegar
- 1/2 tsp salt
Instructions
- Heat some water in a saucepan. When boiling add the lentils and cook for around 12 mins as per packet instructions until the lentils are cooked (they should still have a bite).
- When done, drain lentils. Mix in 1 Tbsp of olive oil and set aside to cool in a large salad bowl.
- Slice grapes and tomatoes in half. Chop mint and parsley leaves.
- Dry toast hazelnuts in a saucepan for around 5-10 mins until they get brown and they smell deliciously nutty. Stir often so they do not burn. When done, remove skins by rubbing hazelnuts in a clean kitchen towel. Chop the nuts with a knife.
- Make dressing by mixing together orange juice, olive oil, crushed garlic clove, Dijon mustard, vinegar and salt.
- When lentils have cooled down to room temperature, mix in sliced grapes and tomatoes.
- Add baby spinach, chopped herbs, crumbled feta, toasted hazelnuts to lentil mix.
- Toss everything in orange salad dressing. Season to taste.
Nutrition
Find this recipe online:
Lentil & Grape Salad with Feta, Mint & Hazelnut [vegetarian]
https://theflexitarian.co.uk/recipe-items/lentil-grape-salad-feta-mint-hazelnut-vegetarian/
I cannot wait to see your posts!
3 must-try lentil salads
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This was so easy and SO good. I am so glad I found this receipe. Thank you!
That’s wonderful to hear. Glad you enjoyed it 🙂