![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-©-v8-300x300.jpg)
Winter Puy Lentil Salad with Beetroot, Orange and Spinach
Served with a punchy ginger dressing this puy lentil salad packs a lot of flavours.
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
Serving: 1servingCalories: 344kcalCarbohydrates: 29gProtein: 12gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 22mgSodium: 351mgPotassium: 307mgFiber: 10gSugar: 10gVitamin A: 224IUVitamin C: 22mgCalcium: 169mgIron: 3mg