A Healthy But Hearty Winter Crunch Lentil Salad Recipe • Steamy Kitchen Recipes Giveaways

Look, I love a good salad, but who wants to deal with sad, limp greens that leave you hungry an hour later? This Winter Crunch Lentil Salad is different. It’s hearty. It’s packed with plant-based protein. It’s loaded with texture, and it has just the right balance of salty, sweet, and tangy. Meal-prepping for the week? This is perfect for just that. Looking for a quick side dish? It’s great for that too! Plus, it’s crunchy enough to make you feel like you’re eating something actually, ya know… GOOD, rather than rabbit food.

During the winter months especially, my body craves something fresh but filling, and this just hits the spot. And those candied nuts? They may just be my favorite thing about this salad. 

Why This Recipe Works

• It Has a Hearty Base: Lentils give this salad a serious load of plant-based protein. They’re filling, satisfying, and add a firm texture to this salad.
• It’s Got Loads of Fresh Herbs: Dill adds a little bit of brightness and balances out the richness of the feta and candied nuts.
• Those Sweet & Spicy Candied Nuts: The combination of maple syrup, paprika, and cinnamon creates a warm, sweet vibe that is just *chef’s kiss*. 🤌
• The Bold Dressing: A mix of red wine vinegar, olive oil, mustard, and garlic creates a punchy vinaigrette that ties everything together beautifully.
• It’s Make-Ahead Friendly: This salad is great for meal prep. Just be sure to store the dressing separately, and you’ve got a fresh lunch ready to go all week.

 

All About Lentils

We have to talk about lentils because they are seriously underrated. They’re affordable, easy to cook, and they’re packed with protein and fiber. Here’s what you should know about using lentils in salads:

• Brown Lentils: That’s what we’re using here because they hold their shape well, making them perfect when you want to whip up a hearty salad.
• Substitutes: You can swap them out for french lentils, black lentils, or even canned green lentils if you’re in a hurry. Just make sure they’re cooked al dente so they don’t turn to mush.
• Plant-Based Protein: Don’t want to rely on meat or processed ingredients? Lentils are a great way to add plant-based protein!

Pro tip: If you’re cooking lentils from scratch, add a pinch of kosher salt and a little lemon zest to the water for extra flavor.

 

Ingredients

Salad Ingredients

• 4 cups mixed greens
• 2 cups brown lentils, cooked
• ½ cup green olives, sliced (salty, briny goodness)
• ¼ cup fresh dill, chopped
• ½ cup crumbled feta cheese (swap for goat cheese if you prefer)
• 1 shallot, thinly sliced
• ¼ cup pomegranate kernels (because winter salads deserve some sparkle)

For the Candied Nuts

• ½ cup hazelnuts (or swap for walnuts, pecans, almonds, or even sunflower seeds)
• ¼ cup maple syrup
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ½ tsp paprika
• Pinch of salt and black pepper

Dressing Ingredients

• ¼ cup extra-virgin olive oil
• 1 tbsp whole grain mustard
• 1 tbsp maple syrup
• 2 tbsp red wine vinegar
• ½ tsp crushed garlic
• Salt and pepper, to taste

Substitutes You Can Try

• Nuts: Don’t have hazelnuts? No worries—pumpkin seeds, pecans, or pine nuts work just as well.
• Cheese: Not into feta? Use goat cheese or skip the cheese entirely for a vegan lentil salad.
• Greens: Swap out the mixed greens for baby spinach, tuscan kale, or plain ol’ salad greens.
• Lentils: Brown lentils are great for this salad, but black beluga or french green lentils work beautifully, too.

 

Step-by-Step Instructions

Step 1: Make the Candied Nuts

In a small pot, combine the nuts, maple syrup, cinnamon, ginger, paprika, salt, and pepper. Stir well to coat the nuts evenly. Bring the mixture to a light boil, then reduce the heat and let it simmer until the maple syrup caramelizes (watch for that golden color). Immediately pour the nuts onto a sheet of parchment paper to cool. Once cooled, roughly chop them with a knife for that perfect crunch.

Step 2: Shake Up the Dressing

In a small bowl or jar, combine the dressing ingredients—olive oil, mustard, maple syrup, red wine vinegar, garlic, salt, and pepper. Shake or whisk until it’s fully emulsified.

Step 3: Build the Salad

In a large salad bowl, toss together the mixed greens, cooked lentils, green olives, feta cheese, shallots, and pomegranate kernels. Drizzle the dressing over the top and toss everything together until well-coated. Finish by sprinkling the chopped candied nuts over the salad.

Tips for the Best Way to Make This Salad

• Let the Nuts Cool Completely: This ensures they’ll have that perfect crunch when you chop them. Warm nuts = sticky mess.
• Serve Fresh: While this salad holds up well for a few hours, it’s best served immediately after tossing so the greens stay crisp.
• Make It Ahead: If you’re prepping for later, store the salad, nuts, and dressing separately, each in an airtight container. Toss everything together right before serving for the best results.
• Don’t Overcook the Lentils: Aim for al dente lentils with a bit of bite, so they don’t turn mushy in the salad.

 

FAQ

Can I use canned lentils?

Totally. Just make sure to drain and rinse them well beforehand.

How long do the candied nuts last?

Stored in an airtight container, the candied nuts will stay crunchy for up to a week. They’re also great on oatmeal or yogurt!

Can I make this salad vegan?

Yep! Just skip the feta or swap it for a vegan cheese alternative.

Can I use a different salad dressing?

Sure! A simple fresh lemon juice vinaigrette or even balsamic vinegar dressing would make for a delicious twist.

 

Simple Ingredients = Great Salad

There you have it—my Winter Crunch Lentil Salad! It’s hearty, packed with wholesome ingredients, and is here to get you through winter. Whether you’re making it for a crowd or keeping it all for yourself (we won’t judge), this one’s a keeper. Let me know your favorite part of the recipe, and if how you made it your own in the comments below!