Warm lentil salad with hazelnuts, pear, feta and arugula

Discover a delightful blend of flavors with this Warm Lentil Salad featuring hazelnuts, pear, feta, and arugula dressed in a tangy vinegar dressing. This nutritious salad makes for a perfect light meal or a refreshing side dish, combining the earthiness of lentils, the crunch of hazelnuts, the sweetness of pear, and the creaminess of feta with the peppery touch of arugula.

Instructions:

This Warm Lentil Salad with hazelnuts, pear, feta, and arugula in a vinegar dressing is a beautiful amalgamation of textures and flavors that’s sure to impress. Whether as a standalone meal or paired with your favorite main dish, this salad offers a nutritious and tasty experience every time. Enjoy your culinary creation!

Warm lentil salad with hazelnuts, pear, feta and arugula FAQ:

How long do the lentils need to cook?

Lentils should be simmered for about 20-25 minutes until they are tender but not mushy. Be sure to check them periodically to avoid overcooking.

What can I use instead of hazelnuts?

If you don't have hazelnuts, you can substitute with other nuts such as walnuts, pecans, or almonds. Ensure the nuts are toasted for added flavor.

How should I store leftover salad?

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. It's best enjoyed fresh, but you can reheat the lentils if desired.

What type of vinegar is best for the dressing?

You can use any mild vinegar such as apple cider vinegar, white wine vinegar, or balsamic vinegar for the dressing. Each will add a different flavor profile.

How can I tell if the lentils are done cooking?

Lentils are done cooking when they are tender and slightly firm to the bite. They should not be mushy. Taste-test a few lentils to check doneness.

Tips:

- Lentil Preparation: Rinse the lentils under cold water before cooking to remove any debris. Cook the lentils until tender but still firm to the bite, about 20-25 minutes. Avoid overcooking to prevent them from becoming mushy.

- Dry Roasting Hazelnuts: Lightly toast the hazelnuts in a dry skillet over medium heat for about 5-7 minutes, shaking the pan occasionally, until they are fragrant and slightly browned. This enhances their flavor and adds an extra crunch.

- Perfect Pear Slices: Choose a ripe but firm pear for optimal texture and sweetness. Slice the pear into thin, even pieces to evenly distribute the sweet, juicy flavor throughout the salad.

- Feta Cheese Handling: Crumble the feta cheese gently with your fingers for a rustic look, or use a fork for more uniform pieces. This way, the cheese can coat other ingredients more thoroughly, enhancing the flavor.

- Assembling the Salad: Combine all the ingredients while the lentils are still warm. This will help the dressing to meld with the salad components, intensifying the flavors. Toss gently to avoid crushing the hazelnuts and pears.

- Vinegar Dressing: Use a high-quality vinegar for the dressing to balance the salad's flavors. You may whisk the vinegar with a bit of olive oil, salt, and pepper to create a well-rounded dressing.