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Lentil & Feta Salad

Lentil & Feta Salad

with Caramelized Onion Vinaigrette
Recipe Development Team
Recipe Development TeamUpdated on May 21, 2026
Get Free Breakfast for Life + 10 Free Meals
Get Free Breakfast for Life + 10 Free Meals
Calories
: 
560 kcal
Protein
: 
17g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ Serving 2 people

½ cup

Feta Cheese

(Contains: Milk)

2 ounce

Arugula

1 unit

Lentils

2 ounce

Roasted Onion & Garlic Spread

4 ounce

Red Cabbage and Carrot Mix

10 teaspoon

Sherry Vinegar

Not included in your delivery

teaspoon (tsp)

Salt

teaspoon (tsp)

Pepper

teaspoon (tsp)

Sugar

tablespoon (tbsp)

Olive Oil

per serving
Calories560 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate56 g
Sugar21 g
Dietary Fiber9 g
Protein17 g
Cholesterol25 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Wash and dry produce. Strain and rinse lentils; pat dry with paper towels. In a small bowl, whisk together vinegar, roasted garlic and onion spread, 2 TBSP olive oil, ½ tsp sugar, salt, and pepper until blended. In a large bowl, combine lentils, cabbage and carrot mix, and arugula. Drizzle with as much dressing as you like and toss until evenly coated. Season to taste with more salt and pepper if desired. Divide salad between plates; top with feta and serve.

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