Salads can be super cool! This colourful Spinach Strawberry and Feta Salad with Lentils is easy, packed with good things and filling thanks to the pulses. The lemony punch of the Lemon Mustard Dressing that goes with is simply amazing. You don’t need tons of ingredients to make a full-bodied, satisfying dish and this salad recipe proves that.
As warmer weather arrives and with strawberries already being in season, I felt it was time to kick off the one-meal-salad season as well. I love a GOOD salad, but it’s got to be exciting and this one is 100%!
My sister made me a spinach, strawberry and feta salad a few years ago when I visited her in London. Since then, it has become one of my go-to’s from my salad repertoire. This version here is a bit more rounded, with cherry tomatoes and lentils. The combo may sound surprising, but it is hard to beat and it’s a great way to eat lentils. The combination of the sweet strawberries, balanced with the feta saltiness and the earthy spinach-lentil couple will not disappoint you!
And we can’t forget about the dressing! The Lemon Mustard Dressing pairs just so well. The lemony and mustardy touch balances the sweetness of the strawberries. Also, the mustard gives a delicious creamy touch.
Last but not least, it makes a great standalone meal (lunch or dinner, up to you) and also works brilliantly as a side dish to meat or fish.
Variations to this Salad Recipe
- Dressing: a good pesto or balsamic vinegar vinaigrette would also work very well. If you go for balsamic vinegar and you have balsamic glaze… do not hesitate and add balsamic glaze this time.
- Feta: you can substitute the feta with mozzarella, queso fresco, goat cheese or even a creamy one like mascarpone or ricotta.
Tips and Tricks for this Spinach Strawberry and Feta Salad
What lentil variety can be used?
Use lentil varieties that retain their shape well. If you can get hold of beluga lentils they are really amazing in this salad. Avoid split red and yellow lentils as they tend to disintegrate (these are best for soups or in applications where they’ll be pureed).
Cooking the lentils to perfection
If using dried lentils, soak them in water for around 25 minutes, this will speed up their cooking time. You can even leave them longer – if you want to do this step in the morning, go ahead! Then you will only need to get a saucepan, bring some water to a boil and cook the lentils for 25 minutes or so (the exact time will depend on the soaking time and variety).
Don’t hesitate to make more of this dressing and save the leftovers for other salads like the one I used to accompany sesame-crusted hake. It lasts well in the fridge for a week (haven’t tested longer).
In Need for More One-Meal Salad Ideas?
I have you covered:
- Mediterranean Chickpea Salad
- Easy Barley and Prawns Salad
- Crispy Chicken and Bacon Salad with Basil Tahini Dressing
If you make this Spinach Strawberry and Feta Salad with Lentils recipe, be sure to leave a comment and rate it. Hearing from you is everything! Oh, and don’t forget to tag me on Instagram, I absolutely love seeing your creations. Happy cooking!
Spinach Strawberry and Feta Salad with Lentils
- 270 g Brown Lentils (e.g. pardina variety) - drained and rinsed
- 200 g Spinach - roughly chopped
- Handful Rocket - optional
- 100 g Cherry Tomatoes - halved
- 50 g Strawberries - roughly chopped
- 75 g Feta cheese - crumbled
- 2 tbsp extra virgin olive oil
- 1 tbsp Lemon Juice
- 1 tsp Dijon Mustard
- ¼-½ tsp salt
- Black Pepper
- In a large bowl, mix the lentils, spinach, rocket, cherry tomatoes, strawberries and feta.
- Prepare the dressing by mixing the oil, lemon juice, mustard and salt.
- Pour the dressing over the salad and crack some black pepper on top. Serve and enjoy!
- If using dried lentils, you will need 150 g. Soak them in water for 25 minutes, this will speed up their cooking time. Using a saucepan, bring some water to a boil and cook the lentils for 25 minutes. In the meantime, you can prepare the rest of the salad.