I mixed nutty brown lentils, jewel-like pomegranate seeds and tender Swiss chard into a Mediterranean Salad dressed with a bright ginger-mint vinaigrette that layers contrasting textures and herb-forward notes.

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I kept avoiding lentil salads because they seemed dull, until I stumbled on this version that actually sings. I love the way tender lentils soak up a zesty dressing while pomegranate arils burst like tiny flavor fireworks in every bite.

It feels fresh and surprising, not at all what you’d expect from a bowl that also screams Pomegranate Salad vibes. I promise its bright contrasts will make you rethink weeknight lunch, and maybe even serve it for guests when you want to look like you tried hard but didnt.

Try it once, and you’ll get why I keep coming back.

Ingredients

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Brown lentils: Hearty, protein rich, high in fiber; they’ll keep you full.
Pomegranate arils: Sweet and tart pops, rich in antioxidants and juicy crunch.
Feta cheese: Salty, creamy tang, adds protein and calcium, balances sweet notes.
Swiss chard: Leafy green with minerals and fiber, slightly bitter but tender.
Red onion: Sharp bite, mild sweetness, gives crunch and bright flavor.
Olive oil and lemon dressing: Bright, silky binder; olive oil, lemon, ginger, a touch sweet.
Fresh herbs: Mint and parsley add cool, herbaceous lift and fresh aroma.

Ingredient Quantities

1 cup brown lentils rinsed

3 cups water or low sodium vegetable broth (for cooking lentils)

6 oz Swiss chard leaves, stems removed and roughly chopped

1 cup pomegranate arils (about 1 medium pomegranate)

4 oz feta cheese, crumbled

1 small red onion, thinly sliced

1 medium cucumber, diced

1/2 cup fresh mint leaves, chopped

1/3 cup fresh flat leaf parsley, chopped

3 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

1 tbsp grated fresh ginger

1 tsp Dijon mustard

1 tsp honey or maple syrup

1 clove garlic, minced

1 tsp kosher salt

1/2 tsp freshly ground black pepper

How to Make this

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1. Rinse 1 cup brown lentils and put them in a saucepan with 3 cups water or low sodium vegetable broth and 1/2 tsp kosher salt. Bring to a boil, reduce to a simmer and cook 20 to 25 minutes until tender but not mushy. Drain and set aside to cool a bit.

2. While the lentils cook, remove stems from 6 oz Swiss chard and roughly chop the leaves. Put the chopped chard in a large bowl and toss with a little lemon juice or olive oil to soften it a minute or two, you want it more tender but still bright.

3. Make the dressing: whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp grated fresh ginger, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 clove minced garlic, the remaining 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper until emulsified.

4. Prep the rest: thinly slice 1 small red onion, dice 1 medium cucumber, chop 1/2 cup fresh mint and 1/3 cup fresh flat leaf parsley, crumble 4 oz feta, and remove about 1 cup pomegranate arils from one medium pomegranate.

5. Add the cooled lentils to the bowl with the chard, then add the sliced onion, diced cucumber, chopped mint and parsley, pomegranate arils, and crumbled feta.

6. Pour the dressing over the salad and toss gently but thoroughly so everything gets coated. Taste and adjust with more lemon, salt or honey if it needs brightening.

7. Let the salad sit at room temperature for 10 to 15 minutes so the flavors meld. Serve right away or chill for up to a day, the lentils hold up great.

Equipment Needed

1. Medium saucepan with lid, about 2 to 3 quart, for cooking the lentils
2. Fine mesh sieve or colander to drain the lentils
3. Cutting board
4. Chef s knife (for chopping chard, herbs, onion and cucumber)
5. Large mixing bowl for wilting the greens and tossing the salad
6. Whisk for emulsifying the dressing
7. Measuring cups and measuring spoons
8. Microplane or small grater for the fresh ginger and a citrus reamer or small juicer for the lemon juice

FAQ

Q: How long do I cook the lentils and how do I know when theyre done?

A: Simmer 1 cup brown lentils in 3 cups water or broth about 20 to 25 minutes until tender but still holding shape. Taste one, if it’s creamy inside but not mushy theyre perfect. Drain any extra liquid and let them cool before mixing so the salad wont get soggy.

Q: Do I have to cook the Swiss chard or can I use it raw?

A: You can use it raw if you like a bit of chew, just chop it fine and toss. For softer greens briefly blanch chard leaves 30 seconds in boiling water, then shock in ice water, squeeze out excess water and chop. Massaging raw leaves with a little lemon juice or olive oil also helps soften them.

Q: Whats the fastest way to remove pomegranate arils without making a mess?

A: Cut the pomegranate in half, hold a half over a bowl cut side down and whack the skin with a wooden spoon, the arils will fall out. Do it over a bowl of water to let the white pith float away for easy separation, then drain.

Q: Can I make this salad ahead and how long will it keep?

A: Yes make it up to 24 hours ahead, but keep the dressing separate if you want the chard and lentils extra fresh. Toss everything with dressing up to 1 hour before serving. Stored in an airtight container it lasts 3 to 4 days in the fridge but the mint and cucumber start to lose crunch after day 2.

Q: I only have canned lentils, can I use those?

A: Sure, canned lentils work fine, just rinse well and drain. Since theyre already soft, skip cooking and add them straight to the salad, but be gentle so they don’t break apart.

Q: The feta tastes really salty, how do I prevent the salad from being too salty?

A: Feta is salty so start with half the recipe salt when you make the dressing, then taste and add more if needed. You can also rinse crumbled feta briefly to tame the salt if you prefer.

Lentil Salad With Feta And Pomegranate Recipe Substitutions and Variations

Swiss chard leaves: swap with baby spinach, or chopped kale (massage with a little oil so it softens), or peppery arugula if you want a bite.
Pomegranate arils: use dried cranberries or tart cherries for sweetness, or chopped apple or orange segments for fresh crunch, or a drizzle of pomegranate molasses if you want the flavor without seeds.
Feta cheese: goat cheese or ricotta salata are great, queso fresco works too, or grill cubed halloumi for a chewier finish.
Brown lentils: use green or French lentils to keep shape, canned lentils (rinsed) to save time, or cooked chickpeas for a different texture.

Pro Tips

1) Cook the lentils until they’re just tender not mushy, then rinse with cold water and let them warm up a bit before dressing. Warm lentils soak up the dressing nicer than cold ones, and if you save a little of the cooking liquid you can thin the dressing a touch without making it watery.

2) Don’t throw away the chard stems, they’re great sautéed quick with garlic and a splash of lemon or olive oil, or chop them super fine and toss into the salad for crunch. Also lightly massage the leaves with lemon or oil so they soften and stay bright, but don’t do it too long or they get limp.

3) For pomegranate seeds: cut the fruit in half, hold over a bowl and whack the back with a wooden spoon until the arils drop, or break it apart under water so the membrane sinks and the seeds float. Both ways save a ton of fuss and keep juice from staining your counters.

4) Make the dressing ahead and shake it in a jar, taste and tweak it with more lemon or honey before tossing. If you’re prepping ahead keep the feta and dressing separate from the salad until serving so nothing gets soggy, then toss right before you eat.

Lentil Salad With Feta And Pomegranate Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

393

kcal

Equipment: 1. Medium saucepan with lid, about 2 to 3 quart, for cooking the lentils
2. Fine mesh sieve or colander to drain the lentils
3. Cutting board
4. Chef s knife (for chopping chard, herbs, onion and cucumber)
5. Large mixing bowl for wilting the greens and tossing the salad
6. Whisk for emulsifying the dressing
7. Measuring cups and measuring spoons
8. Microplane or small grater for the fresh ginger and a citrus reamer or small juicer for the lemon juice

Ingredients

1 cup brown lentils rinsed
3 cups water or low sodium vegetable broth (for cooking lentils)
6 oz Swiss chard leaves, stems removed and roughly chopped
1 cup pomegranate arils (about 1 medium pomegranate)
4 oz feta cheese, crumbled
1 small red onion, thinly sliced
1 medium cucumber, diced
1/2 cup fresh mint leaves, chopped
1/3 cup fresh flat leaf parsley, chopped
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp grated fresh ginger
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 clove garlic, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Directions

Rinse 1 cup brown lentils and put them in a saucepan with 3 cups water or low sodium vegetable broth and 1/2 tsp kosher salt. Bring to a boil, reduce to a simmer and cook 20 to 25 minutes until tender but not mushy. Drain and set aside to cool a bit.
While the lentils cook, remove stems from 6 oz Swiss chard and roughly chop the leaves. Put the chopped chard in a large bowl and toss with a little lemon juice or olive oil to soften it a minute or two, you want it more tender but still bright.
Make the dressing: whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp grated fresh ginger, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 clove minced garlic, the remaining 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper until emulsified.
Prep the rest: thinly slice 1 small red onion, dice 1 medium cucumber, chop 1/2 cup fresh mint and 1/3 cup fresh flat leaf parsley, crumble 4 oz feta, and remove about 1 cup pomegranate arils from one medium pomegranate.
Add the cooled lentils to the bowl with the chard, then add the sliced onion, diced cucumber, chopped mint and parsley, pomegranate arils, and crumbled feta.
Pour the dressing over the salad and toss gently but thoroughly so everything gets coated. Taste and adjust with more lemon, salt or honey if it needs brightening.
Let the salad sit at room temperature for 10 to 15 minutes so the flavors meld. Serve right away or chill for up to a day, the lentils hold up great.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.