Warm lentil salad with hazelnuts, pear, feta and arugula
Indulge in a delightful warm lentil salad with toasted hazelnuts, juicy pear slices, creamy feta, and fresh arugula, all tossed in a tangy vinegar dressing. Perfect for a nutritious and flavorful meal!
- 11 Apr 2025
- Cook time 20 min
- Prep time 5 min
- 1 Servings
- 6 Ingredients
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.
Ingredients:
Instructions:
- Rinse 1 cup of lentils under cold water.
- In a medium saucepan, add the lentils and enough water to cover them by about 1 inch (2.5 cm).
- Bring to a boil over high heat, then reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are tender but not mushy.
- Drain any excess water and set the lentils aside to cool slightly.
- While the lentils are cooking, preheat your oven to 350°F (175°C).
- Spread 1/2 cup of hazelnuts on a baking sheet and toast them in the oven for about 8-10 minutes, or until they turn golden brown and fragrant.
- Remove the hazelnuts from the oven, let them cool slightly, then rub them between your hands or in a kitchen towel to remove most of the skins.
- Roughly chop the hazelnuts.
- Slice 3/4 of a pear (110g) into thin slices or small bite-sized pieces.
- In a small bowl, combine 1/2 fl oz (12g) of vinegar with a pinch of salt and pepper. Whisk well to combine.
- In a large mixing bowl, combine the warm lentils, toasted hazelnuts, sliced pear, and 2 cups (40g) of arugula.
- Drizzle the vinegar dressing over the salad and toss gently to combine all the ingredients.
- Add the crumbled feta cheese (1/4 cup or 36g) and give it a light toss to distribute the cheese evenly.
- Divide the warm lentil salad among plates or serve it in a large serving bowl.
- Enjoy this wholesome and flavorful salad warm or at room temperature.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 1230kcal | 62% |
| Protein | |
| Protein 66g | 43% |
| Carbohydrates | |
| Carbohydrates 150g | 44% |
| Fiber 30g | 81% |
| Sugar 18g | 18% |
| Fat | |
| Fat 45g | 54% |
| Saturated 8g | 26% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 230mg | 43% |
| Vitamin B1 2.19mg | 182% |
| Vitamin B2 0.86mg | 66% |
| Vitamin B3 7mg | 43% |
| Vitamin B6 1.61mg | 95% |
| Vitamin B9 1070ug | 268% |
| Vitamin B12 0.63ug | 26% |
| Vitamin C 24mg | 26% |
| Vitamin E 10mg | 67% |
| Vitamin K 70ug | 56% |
| Minerals | |
| Calcium, Ca 390mg | 30% |
| Copper, Cu 2.62mg | 291% |
| Iron, Fe 16mg | 151% |
| Magnesium, Mg 220mg | 53% |
| Phosphorus, P 880mg | 71% |
| Potassium, K 2040mg | 60% |
| Selenium, Se 7ug | 14% |
| Sodium, Na 450mg | 30% |
| Zinc, Zn 9mg | 84% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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