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Lentil Salad with Beets and Walnuts

Looking for a fresh salad with a unique flavorful twist? This salad has it in spades.

Makes 2 servings. Total preparation time: 25 minutes.


  1. In a blender, puree balsamic vinegar, dates, honey, water, 1 clove garlic, salt, pepper and oil and season with salt and pepper to taste.
  2. Toss lentils with some of the dressing.
  3. Place greens on plate and sprinkle with lentils. Top with drained beets generous amounts of walnuts or pine nuts, raspberries, sliced avocado and more dressing to taste. Serve with lemon wedge. Enjoy!


1 tablespoon balsamic vinegar

2 pitted dates

1 clove garlic, peeled

1 teaspoon. honey

2 tablespoons water

1 teaspoon salt

1/4 teaspoon pepper

3 tablespoons extra virgin olive oil

1 cup pre-cooked lentils from packet

2 handfuls mixed baby greens, arugula or spinach

1 can beets, drained

1/4 cup walnuts or pine nuts

1/2 avocado sliced for garnish

lemon wedges

fresh raspberries, optional

We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:

Warm up  canned beets, lentils and toss with balsamic vinaigrette. Serve over mixed greens and top with walnuts for crunch. Enjoy!