Lentil Salad with Spinach, Pecans, and Feta or Cheddar, Big Salads for Dinner, Spring Running Sucks

No more boring salads – Spring has spring and at my house that means more salads!

Over here, I have no time for BORING salads and that is why I’m bringing you this meatless Monday Lentil Salad with Spinach, Crispy Pecans, and Plant Based Feta or Raw Cheddar ~ isn’t it great to have choices 🥰 . FYI….it’s good any night of the week!!!!!!

I feel so grateful to live here in Minnesota to experience the four seasons even though winters can get very long. Although I am not a big fan of spring running since the weather can be unpredictable, I am looking forward to warmer days and embracing the seasonal spring veggies popping up in the markets soon. Usually the first of the veggies to show up in my CSA box are bags of fresh spinach, mixed greens, and scallions. I can’t wait!

Salads are always welcome. They offer versatility and excellent nutrition, so I toss them together quite often. Pair the garden fresh lettuce with other fresh veggies from you fridge plus your choice of protein, a homemade dressing, and presto…..a complete satisfying delicious meal.

In this salad, spinach serves two purposes here: Half of the leaves are shredded and wilted with the warm lentils, while the rest is dressed and makes a base for the salad. For the cheese, choose a good-quality aged white or yellow cheddar; its sharp flavor will perfectly contrast the lentils’ earthiness. I also love a dairy free feta!

It’s a perfect salad to welcome spring….now all we need is warmer weather for running! Spring is definitely not my favorite season for running. In fact….Spring Sucks. At least that’s my POV!
It may be windy, damp, and still cold but I’m thankful for every day I can run. So lets do our best to embrace spring and most of all, enjoy more BIG salads for dinner.

LENTIL SALAD WITH SPINACH, PECANS, AND CHEDDAR OR FETA

INGREDIENTS:

• 1 pound lentils (about 2 1/3 cups)
• 1 small onion, halved 
• 1 carrot, halved
• 1 clove garlic
• 1 bay leaf
• 1/3 cup pecans
• 4 tablespoons red- or white-wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 1/2 cup olive oil
• 1 1/2 pounds spinach, stems removed, leaves washed well (about 3 1/2 quarts)
• 1/4 pound aged cheddar cheese or dairy free feta

DIRECTIONS:

1. In a medium pot, combine the lentils, onion, carrot, garlic, bay leaf, and enough water to cover by 2 inches. Bring to a boil. Reduce the heat and simmer, partially covered, until the lentils are tender, about 30 minutes. Drain; discard the onion, carrot, garlic, and bay leaf.
2. In a small frying pan, toast the pecans over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes. Chop them.
3. In a large glass or stainless-steel bowl, whisk together 2 tablespoons of the vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add the oil slowly, whisking.
4. Shred half the spinach and put in a large glass or stainless-steel bowl. Add the hot lentils and toss with half the dressing, the remaining 2 tablespoons vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss the mixture gently until the spinach wilts.
5. Toss the remaining spinach into the remaining dressing and put on plates. Top with the lentil mixture and the toasted pecans. Using a vegetable peeler, shave the cheese over the top.

What’s your favorite season? 

Are you a BIG salad fan?

Have you tried plant cheeses? Favorite brand?