Arugula and Lentil Salad with Strawberry-Balsamic Dressing

Apr 16, 2025 | Recipes

Serves 6, as a salad course

Ingredients for the salad:

  • 6-8 cups fresh arugula
  • 1.5 cups cooked lentils (~3/4 cup dry)
  • 1 cup fresh strawberries, sliced
  • 3 garlic scapes, finely minced (or green onions / scallions)
  • 1 cup fromage frais (or cottage cheese or ricotta) – optional, omit for a vegan salad
  • 1/2 cup sliced almonds, toasted
  • 2 tbsp fresh basil leaves, chiffonade

strawberry-Balsamic Dressing (yields ~1.5 cups):

  • 1.5 cups fresh strawberries
  • 2 tbsp balsamic vinegar
  • 1/4 cup water
  • 1/4 cup flaxseed oil
  • 1 tbsp fresh basil
  • Pinch of salt

Directions:

  • If not already done, first cook the lentils. In a medium pot, bring 2 cups of water, a pinch of salt and the lentils to a boil. Reduce heat and simmer for 25 minutes. Drain any excess water and set aside.
  • Dry toast the almonds over medium heat for a few minutes until golden. Set aside.
  • For the dressing: In the measuring beaker that came with your hand blender (or in a mason jar), add the strawberries, balsamic vinegar, water, flaxseed oil, basil leaves and a pinch of salt.
  • Process the dressing until nice and smooth. Refrigerate until ready to serve. This can be done a few hours (up to one day) ahead of time.
  • To assemble the salad: Place a large handful of arugula on each plate. Sprinkle ~1/4 cup cooked lentils, a generous pinch of minced garlic scapes and decorate with fresh strawberry pieces.
  • Top with fromage frais if using, and sprinkle the toasted almonds and basil chiffonade over each plate.
  • Pour the strawberry-balsamic dressing over the salad and savor at once.