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Honey Dijon Lentil Salad
with barley / plums / walnuts

Active: 30 min Total: 1 hr
This salad feels like such a tribute to early summer that we wanted to bring it back in the same time of year as we did last in 2019. It's a combination that we turn to again and again as the weather warms up, particularly because all of the ingredients can be prepped ahead and served chilled.
Tags
Proteins
Cuisines

Ingredients

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

Prep

  1. Barley - (Skip if made ahead for Tuesday.) 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 / Lettuce - Prep as directed.

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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!

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