Served with a punchy ginger dressing this winter Puy lentil salad is a hearty and nutritious dish that is both satisfying and full of flavour. Whether as a light meal or a side dish, this vegetarian salad is a delicious way to enjoy seasonal ingredients.
Winter Puy Lentil Salad – Hearty and Nutritious
This Puy lentil salad is full of vibrant flavours, thanks to the punchy ginger dressing that ties everything together beautifully. The lentils are hearty and satisfying, while the dressing adds a zesty kick that brings the whole dish to life. Whether you’re looking for a wholesome lunch or a light, yet filling dinner, this salad is the perfect choice to keep you satisfied without feeling heavy.
Filled with nutritional goodness from lentils, beetroot, orange, and spinach, it makes a complete meal. Pecans and crumbled feta add crunch and creaminess. You can omit the feta if you prefer a vegan option.
This recipe is super quick and easy, with minimal cooking involved and a focus on fresh, vibrant ingredients. It’s perfect for those busy days when you want something healthy without spending too much time in the kitchen.
To make it even faster, you can use pre-cooked lentils, which really speeds things up without sacrificing flavour. If you prefer, you can also swap in beluga lentils, which work just as well and add a nice texture to the salad. It’s one of those dishes that’s both simple to prepare and full of delicious, nutritious goodness!
Other Winter Salads To Try
- Shaved Brussels Sprouts Salad
- Roasted Jerusalem Artichoke & Kale Salad
- Brussels Sprout and Pearl Barley Salad
- Roasted Red Cabbage Salad
I hope you enjoy this recipe as much as we do. If you make this recipe, don’t forget to tag me on Instagram!
![Winter Puy Lentil Salad with Beetroot, Orange and Spinach [vegetarian] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2019/03/Winter-Puy-Lentil-Salad-with-Beetroot-Orange-and-Spinach-vegetarian-gluten-free-by-The-Flexitarian-Le-Flexitarien-Annabelle-Randles-%C2%A9-v8-300x300.jpg)
Winter Puy Lentil Salad with Beetroot, Orange and Spinach
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 100 g puy lentils
- 250 g cooked beetroot
- 1 small orange
- 1 handful of baby spinach leaves
- 1 handful pecan nuts
- 100 g feta cheese
DRESSING:
- 1 tsp Dijon mustard
- 4 Tbsp extra virgin olive oil
- 2 Tbsp cider vinegar
- 1 grated garlic clove
- 1 Tbsp freshly grated ginger root
- 2 tsp of maple syrup or sugar
Instructions
- Heat some water in a saucepan. When boiling, add the lentils and cook for around 10-15 mins until cooked (they should still be holding their shape). When done, drain and set aside to cool.100 g puy lentils
- Slice beetroots. Peel and segment the orange. Cut each segment into smaller chunks.250 g cooked beetroot, 1 small orange
- In a separate bowl, mix all the dressing ingredients together. Season to taste.1 tsp Dijon mustard, 4 Tbsp extra virgin olive oil, 2 Tbsp cider vinegar, 1 grated garlic clove, 1 Tbsp freshly grated ginger root, 2 tsp of maple syrup or sugar
- When ready to serve, place cooled lentils on a serving dish. Add beetroots, orange, spinach, pecan nuts and crumbled feta cheese. Toss in dressing.1 handful of baby spinach leaves, 1 handful pecan nuts, 100 g feta cheese
Nutrition
Find this recipe online:
Winter Puy Lentil Salad with Beetroot, Orange and Spinach
https://theflexitarian.co.uk/recipe-items/winter-puy-lentil-salad-vegetarian/
I cannot wait to see your posts!
Other things you might enjoy
I left out the feta as I am vegan, put in the green leaves that I had to hand, and adjusted the dressing to suit my children but we all loved it and my son wanted more! When I cooked the puy lentils I put in an onion with a clove in it and a bay leaf for seasoning. Thank you
Hi Sheena, I am so glad you and your son enjoyed this recipe. Annabelle xx