Blueberry Balsamic Lentil Salad

5 from 1 vote

Some may find this weird, but I'm passionate about my lentils — and if you've ever Googled "lentil salad" and ended up with something bland and forgettable, this Blueberry Balsamic Lentil Salad is about to change that. Peppery arugula, hearty black lentils, toasted almonds, fresh blueberries, creamy feta, and a bold blueberry balsamic dressing — fresh, vibrant, and honestly SO good. As a Physician Assistant and plant-based chef, I built this recipe around my "5 to Thrive" series: five research-backed ingredients that may help protect your brain and reduce your risk of dementia. See more below!

Prep Time10

Cook Time20

Total Time30

Course: Lunch/Dinner

Diet: Gluten Free,

Servings:

Calories: 386kcal

Author: Allie Petersen

Ingredients

For the salad:

2 cups cooked green or black lentils* chilled
2-3 cups fresh arugula or baby spinach (or 50/50 mix) (I like to roughly chop or pull apart with my hands into smaller pieces)
1 cup fresh blueberries
½ cucumber finely diced
¼ red onion finely diced, soaked in cold water to remove the bite*
1/2 cup feta crumbles can choose df depending on preference (I like Violife or Follow Your Heart)
1/4 cup fresh mint or basil chiffoned*
½ cup sliced almonds toasted

Blueberry Balsamic Dressing

1/2 cup fresh blueberries
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
1 garlic clove minced
¼ tsp salt
¼ tsp black pepper

Instructions

Toast Almonds

In a dry skillet over medium heat, toast sliced almonds for 3–4 minutes, stirring frequently, until golden and fragrant. Watch closely so they don't burn. Set aside to cool.

Make the blueberry balsamic dressing

In a blender, add all your ingredients and blend until smooth and creamy (30-60 seconds).

Assemble

In a large bowl, combine the arugula and/or spinach, chilled lentils, feta crumbles, blueberries, cucumber, red onion, and feta.

Dress & finish

Drizzle the chilled blueberry dressing over the salad and toss to coat. Top with toasted almonds and more feta crumbles if desired. Taste and add more salt and pepper if desired. Serve immediately or chill for 30-60 minutes. Enjoy!
Tip: If not eating immediately, wait to add the almonds until right before to avoid sogginess.

Notes

Tips:

I personally love black lentils in this recipe. They have the perfect texture and the color balances well with the vibrant blueberries.
- 2 cups cooked black lentils = approximately 3/4 cup uncooked (although I recommend making a little extra just in case).
  - You can cook them in 50:50 water and vegetable broth for more flavor.
This recipe is great for a party or event, but wait to top with the sliced almonds until right before to avoid sogginess.
To reduce the bite of red onion, I like to soak the diced pieces in cool water for 5-10 minutes, then drain. This helps immensely with that sharp flavor, but still preserves some of that onion flavor.

Nutrition