About this recipe: This filling salad is packed with flavour and goodness. Besides lentils and quinoa, it has toasted walnuts, dried cranberries, feta cheese and spring onions. It's so bright and colourful that it makes a great choice for parties. Leftovers make a great packed lunch!
A very nice salad that tasted better the longer I left it to sit in the fridge. It even pleased the pickiest eater in my family. I had to make a couple of variations. I used toasted almonds instead of walnuts and goat cheese instead of feta. You will find so many different flavours and textures in this salad it really is a new discovery with every bite. I mixed up the dressing and let the cranberries soak in it while I prepared the quinoa and lentils and this plumped up the dried berries so they became nice and soft when the salad was ready. This is a good recipe to use when you need a prepare ahead meal in one. Thank you CleiaBelia for sharing this recipe. - 01 May 2015 (Review from Allrecipes US | Canada)
Excellent salad! Very high in protein, fibre and iron. I added red peppers to the salad and a little garlic to the dressing. Yum! Worth a try! - 23 Jan 2015 (Review from Allrecipes US | Canada)
The bf and I loved this. I made some changes based on what I had on hand and personal preferences: less oil (1 tbsp), no honey, more lemon juice and vinegar, raisins instead of cranberries, and added a chopped granny smith apple and roasted brussels sprouts. I will be making this again! - 22 Jul 2016 (Review from Allrecipes US | Canada)