Green Salad with Lentils and Grilled Vegetables

Overhead view of a lentil salad recipe with grilled veggies and toasted bread

Green Salad with Lentils and Grilled Vegetables

This hearty salad recipe features leafy greens, tender lentils, grilled summer vegetables and a DIY honey mustard vinaigrette. Top it with feta cheese and enjoy it at all your summer cookouts and barbecues!

Course Salad, Side Dish

Cuisine American

Keyword Grilled Vegetables, Lentil Salad

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 720kcal

Author Cara Harbstreet

Equipment

Grill or grill pan
Mixing Bowls various sizes
saucepan or pot
measuring cups and spoons
cutting board and sharpened knife

Ingredients

Honey Mustard Vinaigrette

1/2 cup olive oil
1/4 cup white wine vinegar
2 tsp whole grain mustard or dijon mustard
2 tsp honey
1 clove garlic minced
Kosher salt and pepper to taste

Lentil Salad

3/4 cup brown lentils dry, uncooked
1 1/2 cups low-sodium vegetable broth or water
1 medium eggplant
1 medium zucchini
1/2 red onion
2 tbsp olive oil
4 cups arugula or salad greens
1 lemon
1/2 cup feta cheese crumbles
8 slices sourdough bread or baguette slices
fresh thyme for garnish, optional
Coarse sea salt and pepper to taste

Instructions

For the Salad Dressing

Combine all the ingredients for the dressing in a small jar or measuring cup. Whisk together, then set aside until ready to serve.

For the Green Salad with Lentils

To cook the lentils, bring the liquid to a boil over high heat. Add the dry lentils, then reduce heat to a simmer and cook for 30 minutes, or until all liquid is absorbed. Once cooked, remove from heat and set aside to cool.
Prepare the vegetables. For the onion, slice crosswise to create thin slices, removing the outer skin. For the eggplant, slice crosswise to create thin, flat pieces. For the zucchini, slice in half lengthwise, then again into quarters to create long spears.
Bring your grill to medium-high heat. Brush the vegetables with olive oil, then lightly season with salt and pepper to taste. Grill for 2-3 minutes on each side, rotating as needed to develop char marks and avoid scorching. Repeat as needed to grill all prepared pieces and achieve your desired level of doneness. Remove from the grill and set aside.
Repeat these steps with the sourdough or baguette slices. Brush lightly with olive oil, then grill 1-2 minutes on each side to create grill marks. Remove from the grill and set aside.
As the cooked lentils and grilled veggies are cooling, prepare the salad by arranging the arugula or salad greens on a large platter. Cut the zucchini spears in half, then arrange over the salad greens along with the grilled onion and eggplant. Sprinkle with feta cheese and fresh sprigs of thyme (if using).
To serve, plate with two slices of the grilled bread, drizzle with the Honey Mustard Vinaigrette, and garnish with fresh lemon slices.

Notes

If desired, grilling the lemon slices prior to serving will further complement the flavors of this lentil salad recipe.

Store any unused dressing in an airtight container in the fridge. Use within 1-2 weeks.

Nutrition