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Honey Dijon Lentil Salad
with barley / plums / walnuts

Active: 40 min Total: 40 min
The unique summer-inspired flavors of this entree salad make it one that we are already turning to again and again in these warmer months.
Smarts: Everything in these salads can be prepped ahead and served at room temperature, so they make great leftovers or mason jar salads to pack for lunch!
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Honey Dijon Vinaigrette:
  • Mustard, Dijon - 1 Tbsp
  • Honey - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, olive - 5 Tbsp
Honey Dijon Lentil Salad:
  • Barley, hulled and uncooked - 2/3 cup
  • Green beans - 1 lb , 1” / 2.5 cm pieces
  • Plums - 2 , chopped (sub peaches or apricots)
  • Salad greens, any type - 8 oz , chopped
  • Walnuts, halves or pieces - 2 oz
  • Lentils, pre-cooked - 2 cups (canned or vacuum-packed)
  • Honey Dijon Vinaigrette (ingredients listed separately) - 2 Tbsp + 6 Tbsp
  • Cheese, blue - 4 oz (opt; sub feta or goat cheese)

Nutrition Facts

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Prep

  1. Barley - (Skip if barley was made ahead for Wednesday.) Bring a saucepan of water to boil. Salt water generously and add barley. Simmer for 45 to 55 minutes until tender but not soggy. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
  3. Green beans - Chop green beans. (Can be done up to 5 days ahead)
  4. Cook green beans - Place green beans in a microwave-safe bowl. Cover with a wet paper towel and microwave until tender, 3 to 5 minutes. (Can be done up to 5 days ahead)
  5. Plums / Salad greens - Chop plums. Chop greens (if you bought salad greens that need to be chopped).

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Make

  1. Heat a skillet over medium heat. Add walnuts to dry skillet and saute until golden brown and fragrant, ~5 minutes. Set walnuts aside and return skillet to heat.
  2. To heated skillet, add lentils and first part of vinaigrette. Saute until lentils are warmed through and vinaigrette reduces slightly, 2 to 3 minutes.
  3. Assemble salads by creating a bed of lettuce in each serving bowl. Top with green beans, barley, plums, lentils, walnuts, and crumbled cheese. Finish with second part of vinaigrette. Enjoy!

Nutrition Facts

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