Warm Lentil and Maple Walnut Salad
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A Note from Feedfeed
This is just the salad you need to mix up your routine! @All.Purpose.Flour.Child adds hearty lentils, creamy goat cheese and glazed walnuts for texture. She chose to dress with Annie's Organic Balsamic Vinaigrette for an extra tangy flavor.
This recipe is made using ingredients all from her local co-op too! Find yours here and give the recipe a try.
- Recipe Card
Recipe Card
ingredients
- 1 cup dried green lentils
- 1 cup walnuts, roughly chopped
- 2 tablespoons pure maple syrup
- 1 teaspoon fresh rosemary, finely chopped
- Flaky salt, To Taste
- 4 ounces goat cheese, crumbled
- 2 handfuls mixed baby greens
- 2 handfuls baby arugula
- Annie's Organic Balsamic Vinaigrette
Method
Step 1
Bring a large pot of water to a boil then add the lentils and cook as you would pasta, for about 20-25 minutes, until lentils are tender. Drain and set aside.
Step 2
To make the walnuts, heat a skillet over medium heat and toast the walnuts until golden and fragrant, for about 5 minutes, moving them around in the skillet every so often to prevent burning. Add maple syrup and rosemary and stir until all the walnuts are evenly coated. Continue to cook for a minute or two, until maple syrup has caramelized on the walnuts. Transfer to a parchment-lined tray or plate and spread in an even, single layer. Sprinkle with flaky salt and cool before using.
Step 3
To assemble salad, place the greens on a serving platter and spoon lentils on top, followed by goat cheese crumbles. Sprinkle with walnuts and drizzle with Annie's Organic Balsamic Vinaigrette. Serve immediately.