Asparagus Lentil Salad With Cranberries Crumbled Feta Recipes

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FETA-CRANBERRY LENTIL SALAD



Feta-Cranberry Lentil Salad image

An unusual combination of ingredients gives this salad its flavor. Sweet-tart cranberries are mixed with a tang of feta cheese to make it surprisingly tasty. -Alison Halasz, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 cup dried lentils, rinsed
2 cups water
2 bay leaves
1/2 cup dried cranberries
1/2 cup coarsely chopped walnuts, toasted
1/2 cup crumbled feta cheese
1 tablespoon minced fresh parsley
3 tablespoons vegetable oil
2 teaspoons lemon juice
1 teaspoon honey
1-1/2 teaspoons salt
1/2 teaspoon coarsely ground pepper

Steps:

  • In a small saucepan, combine the lentils, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender. Drain and discard bay leaves. Rinse lentils in cold water. , In a large bowl, combine the lentils, cranberries, walnuts, feta cheese and parsley. In a small bowl, whisk the oil, lemon juice, honey, salt and pepper. Pour over lentil mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 435 calories, Fat 22g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 1026mg sodium, Carbohydrate 44g carbohydrate (14g sugars, Fiber 17g fiber), Protein 20g protein.

ASPARAGUS & LENTIL SALAD WITH CRANBERRIES & CRUMBLED FETA



Asparagus & lentil salad with cranberries & crumbled feta image

Asparagus tips take the leading role in this healthy, seasonal salad with spring onions, cherry tomatoes and salty crumbled cheese

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Supper

Time 30m

Number Of Ingredients 9

1 garlic clove
125g puy lentils
100g pack fine asparagus tips
3 spring onions , finely sliced
25g dried cranberries
1 tbsp extra virgin rapeseed oil , plus a little extra (optional)
2 tsp organic apple cider vinegar
140g cherry tomatoes , halved
50g feta (read back of pack for vegetarian option)

Steps:

  • Finely grate the garlic and put in a bowl. Boil the lentils for 25 mins, and put the asparagus in a steamer over them for the last 5 mins until just tender.
  • Meanwhile, put the onions, cranberries, oil and vinegar in the bowl with the garlic and stir well. When the lentils are ready, drain and toss them into the dressing with the tomatoes. Tip into plastic containers (for a packed lunch), or onto plates, then top with the asparagus and crumble over the feta. Drizzle with a little extra oil, if you like.

Nutrition Facts : Calories 359 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium

ROASTED ASPARAGUS SALAD WITH FETA CHEESE



Roasted Asparagus Salad with Feta Cheese image

I was trying to come up with a flavorful salad that did not need dressing.

Provided by pbutler

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed and cut into bite-size pieces
2 tablespoons olive oil
1 pinch garlic powder, or to taste
4 cups lettuce leaves, cut into bite-size pieces
1 cup grape tomatoes, halved
½ cup crumbled feta cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
  • Bake in the preheated oven until asparagus are tender, about 20 minutes.
  • Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 9.2 g, Cholesterol 28 mg, Fat 13.8 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 372 mg, Sugar 5 g

FRESH ASPARAGUS, TOMATO, AND FETA SALAD



Fresh Asparagus, Tomato, and Feta Salad image

This is a fresh summer salad with a light dressing inspired by Mediterranean and Asian flavors.

Provided by Locally Grown

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h20m

Yield 5

Number Of Ingredients 10

½ cup rice vinegar
1 tablespoon white sugar
1 teaspoon sea salt
½ teaspoon sesame oil
2 tablespoons olive oil
¾ pound asparagus - cut into 1-inch pieces, cooked and drained
1 (4 ounce) container crumbled feta
1 large tomato, diced
1 green onion, diced
2 tablespoons chopped cilantro

Steps:

  • Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 7.8 g, Cholesterol 20.1 mg, Fat 10.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 608.5 mg, Sugar 5.7 g

CRANBERRY LENTIL AND QUINOA SALAD



Cranberry Lentil and Quinoa Salad image

A healthy, protein-packed salad.

Provided by CeliaBelia

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h

Yield 12

Number Of Ingredients 15

1 cup dried lentils
2 bay leaves, divided
water to cover
2 cups water
1 cup quinoa
3 tablespoons lemon juice
1 teaspoon honey
1 tablespoon white wine vinegar
¼ teaspoon salt
3 tablespoons olive oil
ground black pepper to taste
½ cup coarsely chopped walnuts, toasted
½ cup dried cranberries, or to taste
½ cup crumbled feta cheese
1 small green onion, finely chopped

Steps:

  • Place lentils and 1 bay leaf in a saucepan with enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse with cold water until lentils cool and transfer to a large bowl.
  • Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.
  • Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.
  • Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 24.7 g, Cholesterol 5.6 mg, Fat 8.9 g, Fiber 6.5 g, Protein 7.8 g, SaturatedFat 1.8 g, Sodium 122.7 mg, Sugar 4.6 g

CITRUS SPINACH SALAD WITH FETA AND CRANBERRY DRESSING



Citrus Spinach Salad with Feta and Cranberry Dressing image

Summer citrus salads are always a must in our Texas heat. This spinach and grapefruit salad is a quick and easy fix that can be whipped up easily with most items you already keep in your pantry/kitchen. I can easily have this as a meal in itself but it works great as a side salad with a cool cucumber/alfalfa/tzatziki 1/2 sandwich. The options are endless and yours to create. Add some sliced strawberries for sweetness and bright, festive color.

Provided by Sahara B

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

½ cup coarsely chopped walnuts
1 orange
2 pink grapefruit
1 (5 ounce) package baby spinach leaves
½ cup crumbled feta cheese
2 tablespoons cranberry juice, or as needed
½ cup olive oil
2 tablespoons turbinado sugar (such as Sugar in the Raw®)
1 teaspoon dried parsley
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
  • Toast in the preheated oven until golden and fragrant, 4 to 5 minutes. Remove and set aside.
  • Zest orange and reserve. Slice the tops and bottoms of grapefruit and cut along the curves, top-down, to remove skins and piths. Repeat with orange. Cut fruits into segments on a plate or shallow bowl, cutting from connective membranes and catching any extra juices (save juices for dressing). Squeeze segments lightly for extra juice.
  • Combine toasted walnuts, spinach, feta cheese, and grapefruit and orange slices in a large mixing bowl.
  • Pour grapefruit and orange juices into a measuring cup and add enough cranberry juice to reach 1/3 cup. Whisk in olive oil, turbinado sugar, 1 teaspoon reserved orange zest, parsley, and kosher salt until dressing is thickened. Drizzle over salad. Garnish with any remaining orange zest.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 28.2 g, Cholesterol 16.7 mg, Fat 40.9 g, Fiber 4 g, Protein 7 g, SaturatedFat 7.5 g, Sodium 478.6 mg, Sugar 21 g

ROASTED ASPARAGUS WITH FETA



Roasted Asparagus with Feta image

Pretty and festive, this simple-to-make side dish is delicious right out of the oven. -Phyllis Schmalz, Kansas City, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 5

2 pounds fresh asparagus, trimmed
1 tablespoon olive oil
Kosher salt to taste
2 medium tomatoes, seeded and chopped
1/2 cup crumbled feta cheese

Steps:

  • Arrange asparagus in an ungreased 13x9-in. baking dish. Drizzle with oil and sprinkle with salt. , Bake, uncovered, at 400° for 15-20 minutes or until tender. Transfer to a serving dish; sprinkle with tomatoes and feta cheese. Serve immediately.

Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CRANBERRY, FETA AND WALNUT SALAD



Cranberry, Feta and Walnut Salad image

Make and share this Cranberry, Feta and Walnut Salad recipe from Food.com.

Provided by Graybert

Categories     Greens

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups mixed salad greens (I use leaf lettuce, endive and radiccio)
1 cup dried sweetened cranberries
4 ounces crumbled feta cheese
1/2 cup walnut pieces, toasted
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil

Steps:

  • Toss greens, cranberries, cheese and walnuts in large bowl.
  • Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
  • Gradually add oil, whisking constantly until well blended.
  • Pour over salad; toss to coat.
  • Serve immediately.

LENTIL SALAD WITH GRAPES AND FETA



Lentil Salad with Grapes and Feta image

Reader Julie Sun from New York City takes lentils beyond the soup bowl with this healthy dish, which is perfect to pack for lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

2 1/2 cups water
3/4 cup French or brown lentils
2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice
1 1/2 teaspoons honey
3 tablespoons extra-virgin olive oil
3/4 cup walnuts, toasted and roughly chopped
1 1/2 cups seedless red grapes, halved
1 celery stalk, thinly sliced
2 teaspoons fresh thyme leaves
2 ounces feta, crumbled (1/2 cup)
Coarse salt and ground pepper

Steps:

  • In a small saucepan, bring water to a boil. Add lentils, reduce to a simmer, and cover; cook until lentils are tender, about 30 minutes. Drain and rinse under cool water. Meanwhile, in a large bowl, whisk together red-wine vinegar, lemon juice, and honey. Whisk in olive oil. Stir in lentils, walnuts, grapes, celery, and thyme. Add feta. Season to taste with salt and pepper.

Nutrition Facts : Calories 297 g, Fat 18 g, Fiber 9 g, Protein 10 g, SaturatedFat 4 g

QUINOA, ASPARAGUS, AND FETA SALAD



Quinoa, Asparagus, and Feta Salad image

A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days.

Provided by AnnInLondon

Categories     Salad     Grains     Quinoa Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 16

1 ½ cups water
¾ cup quinoa
¼ teaspoon salt
1 bunch fresh asparagus, trimmed and cut into 1 1/2-inch pieces
4 ounces crumbled feta cheese
⅓ cup toasted slivered almonds
2 green onions, thinly sliced, or to taste
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 lemon, zested
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 clove garlic, minced
1 ½ teaspoons Dijon mustard
freshly ground black pepper to taste

Steps:

  • Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
  • Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
  • Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 23.4 g, Cholesterol 16.8 mg, Fat 13 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 3.8 g, Sodium 346.1 mg, Sugar 5.7 g

CRANBERRY AND FETA SALAD



Cranberry and Feta Salad image

A friend's recipe, this is always a hit. Various nuts and cheeses can be substituted with ease. The dressing rocks!

Provided by Raspberry Cordial

Categories     Vegetable

Time 10m

Yield 1 large salad, 6-8 serving(s)

Number Of Ingredients 11

1 head romaine lettuce
1 bunch spinach
1/4 cup pine nuts, lightly toasted and cooled
1/4 cup dried cranberries
1/2 cup feta cheese, crumbled
1/3 cup olive oil
1 tablespoon red wine vinegar
2 tablespoons pure maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon oregano
salt and pepper, to taste

Steps:

  • Prepare salad ingredients.
  • Whisk salad dressing ingredients together and pour over salad. Toss to coat.

Nutrition Facts : Calories 227.9, Fat 19.1, SaturatedFat 3.9, Cholesterol 11.1, Sodium 203.5, Carbohydrate 11.8, Fiber 3.9, Sugar 6.4, Protein 5.5

LENTIL FETA SALAD



Lentil Feta Salad image

Make and share this Lentil Feta Salad recipe from Food.com.

Provided by Katzen

Categories     Lentil

Time 35m

Yield 6 Sides, 6 serving(s)

Number Of Ingredients 13

1/2 cup almonds, slivered
1 cup dry green lentils
2 garlic cloves
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh oregano, finely chopped or 1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cucumbers, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
2 tablespoons fresh parsley, chopped
3/4 cup feta cheese, crumbled

Steps:

  • In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside.
  • Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain and rinse in cold water; drain again. Discard garlic.
  • In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.).
  • Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.

Nutrition Facts : Calories 326.5, Fat 19.4, SaturatedFat 4.6, Cholesterol 16.7, Sodium 350.4, Carbohydrate 26.1, Fiber 11.8, Sugar 3.7, Protein 14

LENTIL SALAD WITH MINT AND FETA



Lentil Salad with Mint and Feta image

Categories     Salad     Vegetarian     High Fiber     Feta     Mint     Lentil     Chill     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 1/2 cup lentils
3 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons finely chopped fresh mint
1 garlic clove, pressed
2 tomatoes, seeded, chopped
1 small red or yellow bell pepper, chopped
2 green onions
7 ounces feta cheese, crumbled

Steps:

  • Place lentils in heavy large saucepan. Cover lentils with 4 inches of water. Season water with salt. Boil until lentils are just tender, about 25 minutes. Drain. Cool slightly.
  • Combine oil, vinegar, mint and garlic in large bowl. Add warm lentils; toss well. Refrigerate until well chilled. (Lentils can be prepared 1 day ahead.)
  • Add tomatoes, bell pepper and green onions to lentils. Season to taste with salt and pepper. Divide salad among plates. Sprinkle feta over lentils.

ROASTED ASPARAGUS WITH FETA



Roasted Asparagus with Feta image

Make and share this Roasted Asparagus with Feta recipe from Food.com.

Provided by PalatablePastime

Categories     Cheese

Time 22m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 3/4-2 lbs fresh crisp asparagus
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon lemon, zest of
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
kosher salt (to taste)
fresh ground black pepper (to taste)
1 -2 tablespoon chopped fresh Italian parsley
3 -4 ounces crumbled feta cheese
1 lemon (juice of, no seeds)

Steps:

  • Preheat oven to 400F.
  • Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
  • Bend asparagus gently until it breaks at a natural point and discard ends.
  • Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
  • Season asparagus with salt and pepper.
  • Sprinkle asparagus with crumbled feta cheese.
  • Roast at 400F for 12 minutes or until cooked to your liking.
  • Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
  • Serve hot.

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From goodhousekeeping.com


SPINACH, LENTIL AND ASPARAGUS SALAD | RICARDO
In a large skillet, brown the pancetta and mushrooms in 30 ml (2 tablespoons) of the oil. Skim the fat and let cool. In a large bowl, combine the remaining oil with the vinegar, honey, and mustard. Add the mushroom mixture, lentils, asparagus, and spinach and toss well. Season with salt and pepper.
From ricardocuisine.com


RECIPES | QUICK AND EASY DINNER IDEAS | GOUSTO
Add the cooked lentils to the bowl of tomatoes and rocket with the lemony dressing and give everything a good mix up – this is your lentil salad. Cut the remaining lemon into wedges. Set the lentil salad in the centre of the table, ready to share. Top with the asparagus, crumbled feta, pumpkin seeds and lemon wedges. Season with a grind of black pepper and let everyone dig in
From gousto.co.uk


STRAWBERRY LENTIL SALAD WITH ASPARAGUS | RECIPE | ELLE REPUBLIC
2022-05-27 Slice into 3cm pieces on the diagonal. In a small bowl, mix together the dressing ingredients (oil, vinegar, maple syrup, mustard, garlic, salt and pepper) until well combined. Pour the dressing over the lentils and toss well. Add the asparagus, onion strawberries, and herbs and toss again until well-combined.
From ellerepublic.de


FETA-CRANBERRY LENTIL SALAD RECIPE: HOW TO MAKE IT
An unusual combination of ingredients gives this salad its flavor. Sweet-tart cranberries are mixed with a tang of feta cheese to make it surprisingly tasty. —Alison Halasz, Pittsburgh, Pennsylvania
From stage.tasteofhome.com


10 BEST FARRO SALAD WITH CRANBERRIES RECIPES - YUMMLY
2022-05-13 crumbled feta, olive oil, onion powder, cooked corn, cherry tomatoes and 8 more Hearty Farro Salad A Couple Cooks shallot, Dijon mustard, garlic …
From yummly.com


CHILLED ASPARAGUS WITH FETA VINAIGRETTE - RECIPE GIRL
2020-06-01 Arrange the asparagus spoke-like on a 12-inch round glass platter or pie plate with stem ends toward outside of platter. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 4 minutes or until crisp-tender, rotating the platter a half-turn after 2 minutes. Let stand, covered, 2 minutes.
From recipegirl.com


ROASTED ASPARAGUS SALAD WITH CRANBERRIES AND FETA CHEESE
2021-10-21 Place the baking sheet in the oven for 10 minutes. Remove the asparagus from the oven. Allow to cool slightly, then transfer the asparagus to a serving platter. Line the asparagus up in a single-layer. Sprinkle with the cranberries, pine nuts, and feta cheese across the center of the asparagus.
From afoodloverskitchen.com


AVOCADO LENTIL CRANBERRY SALAD WITH LEMON DIJON DRESSING
2021-05-27 This salad is creamy, bright, fresh and oddly hearty at the same time. So get your parsley pants on and dig in. You can also replace the lentils in this salad with mung beans. Just like I use them interchangeably in my mung bean soup recipe, this is another example where that swap would work well. Love this avocado lentil cranberry salad recipe?
From runningtothekitchen.com


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Top Asked Questions

What is the best way to cook lentils and cranberries?
Rinse lentils in cold water. In a large bowl, combine the lentils, cranberries, walnuts, feta cheese and parsley. In a small bowl, whisk the oil, lemon juice, honey, salt and pepper.
What can I add to lentils to make a salad?
Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa. Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad.
How to cook lentils and quinoa salad?
Directions. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa. Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.
How to cook Kale with lentils and feta?
Directions. Slowly whisk in the olive oil and season with salt and pepper. Pour over the kale and shallots and toss and stir roughly with tongs, about 3 minutes. You want to gently bruise the leaves of the kale. Once the kale looks soft, toss in the lentils, feta cheese and cranberries. Cover with plastic wrap and marinate 1 hour before serving.

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