Warm Lentil, Carrot & Feta Salad
with Arugula, Cucumbers, Fig Vinaigrette & Garlic Bread
- Milk
- Soy
- Wheat
Crispy golden lentils and roasted carrots shine in a luxurious fig vinaigrette that’s sweet, tangy, and irresistible. Marinated cucumbers, peppery arugula, creamy feta, and fresh herbs complete this hearty salad. It’s served with buttery garlic bread and ready in 35 minutes—proof that salads can steal the dinner spotlight!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
2 ounce
Arugula
5 teaspoon
White Wine Vinegar
1 unit
Lentils
2 clove
Garlic
1 unit
Fig Jam
2 unit
Mini Cucumber
9 ounce
Carrot
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
-
Halve, peel, and mince shallot. Peel, trim, and dice carrots into ¼-inch pieces. Drain and rinse lentils. Trim and halve cucumbers lengthwise; slice into ¼-inch-thick half-moons. Peel and mince garlic. Finely chop parsley.
-
Place shallot in a small bowl with enough cold water to cover; set aside to soak.
-
Toss carrots and lentils on a baking sheet with a large drizzle of oil, salt, and pepper.
-
Roast on top rack until carrots are tender and lentils are crisp, 15-20 minutes. (For 4 servings, divide carrots and lentils between two sheets. Roast carrots on middle rack and lentils on top rack.)
-
Meanwhile, in a large bowl, whisk together jam, mustard, vinegar, 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper.
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Add cucumbers; set aside to marinate.
-
When carrots and lentils have 5 minutes left, halve baguette lengthwise.
-
Place 2 TBSP butter (4 TBSP for 4 servings) and garlic to taste in a medium microwave-safe bowl. Microwave until butter has softened, 15-30 seconds. Stir in half the parsley; season with salt and pepper.
-
Toast baguette until golden, then spread cut sides with garlic parsley butter. Halve garlic bread crosswise on a diagonal.
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To bowl with cucumbers, add roasted carrots and lentils, arugula, shallot (draining first), feta, and remaining parsley. Toss to combine. Season with salt and pepper.
-
Divide salad between shallow bowls and serve with garlic bread on the side.
