Lentil Salad With Apricots, Pecans & Blue Cheese

Lentil Salad With Apricots, Pecans & Blue Cheese
5 from 1 ratings
What can I say, I love my salads. But not just any salad, I love salads with texture and color and spices and herbs, like this salad. The lentils are so good while being good for you and filling you up. The blue cheese is salty and the apricots are sweet. The pecans add crunch and the dressing with the curry and cinnamon is deliciously entertaining. Speaking of entertaining this is the perfect salad to bring to a party or picnic because it travels well and gets better as it sits in the dressing. It might just be my favorite salad.
  • 1/2 cup black lentils
  • 4 apricots (or peaches)
  • 2 cup arugula
  • 4 ounce blue cheese (or feta)
  • 1/2 cup pecans
  • 1/2 cup flat leaf parsley
  • 1 shallot (optional)
  • 2 garlic cloves
  • 1 tablespoon mustard
  • 6 tablespoon olive oil (or your favorite dressing)
  • 5 tablespoon apple cider vinegar
  • 1 teaspoon curry
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pepper flakes
  • pinch of salt and pepper
  1. Cook lentils according to directions. For a salad like this I like the lentils al dente. While the lentils are cooking, slice the apricots and chop the pecans and parsley. Drain the cooked lentils then toss them with arugula and top with the rest of the salad ingredients.
  2. Combine all the ingredients for the dressing and blend. If you don’t have a blender you can finely mince the garlic and combine all the dressing ingredients in a jar with a lid and shake it up. Drizzle the dressing on top of the salad.