Spinach Salad with Crispy Lentils and Aged Gouda: A Flavorful, Protein-Packed Recipe
Savor every bite of this nutrient-dense spinach salad featuring crispy lentils, creamy avocado, and aged Gouda for a feast of flavors and textures.
Spinach Salad with Crispy Lentils and Aged Gouda
This spinach salad brings together vibrant greens, crunchy roasted lentils, creamy avocado, and nutty aged Gouda to create a dish that’s as satisfying as it is nutritious. Using lentils prepared two ways—tender and crispy—this salad delivers a complex layering of flavor and texture, perfect for lunch, dinner, or entertaining guests with a creative plant-forward option.
Why This Salad Works
- High in Plant-Based Protein: Lentils offer a rich source of protein and fiber, making this salad a hearty and filling option even without meat.
- Contrasting Textures: Combining creamy and crispy lentils adds delicious textural variety.
- Layered Flavors: Almonds, fennel seeds, and aged Gouda provide nutty, aromatic, and savory notes that elevate the dish.
- Ready in Under an Hour: Simple steps make this recipe easy enough for weeknights yet special enough for guests.
Ingredients
- 2 cans (15 oz each) no-salt-added lentils, rinsed and well-drained
- 4 tablespoons olive oil, divided
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 1/2 cup sliced almonds
- 1 teaspoon lightly crushed fennel seeds
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon granulated garlic (optional)
- 3 tablespoons sherry vinegar
- 1 medium shallot, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 5 oz baby spinach (about 5 packed cups)
- 2 large avocados, sliced
- 2 oz aged Gouda cheese, shaved using a vegetable peeler
Optional Additions
- Granulated garlic for extra depth
- Red pepper flakes for subtle heat
Step-by-Step Directions
- Prep Oven and Lentils
Preheat oven to 375°F (190°C). Spread the lentils on a large rimmed baking sheet and blot dry with paper towels. Reserve 1 1/2 cups of these lentils in a bowl and refrigerate—they’ll provide the tender component. - Roast for Crunch
Drizzle remaining lentils with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt, and toss to coat. Spread evenly on the baking sheet and roast, stirring three times, until lentils begin to crisp but are not fully crunchy (22–25 minutes). - Add Almonds & Aromatics
Stir in sliced almonds, crushed fennel seeds, and red pepper flakes. Return to oven and roast until lentils are crisp and almonds are golden (6–8 minutes). Optionally, toss with granulated garlic after removing from oven. Let mixture cool. - Make the Dressing
In a large salad bowl, whisk together sherry vinegar, chopped shallot, thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoons olive oil. Add the reserved chilled lentils and fold to coat. - Assemble the Salad
Gently fold spinach leaves and avocado slices into the bowl with lentils and dressing. Divide the mixture among serving plates. - Finish & Serve
Top each salad with about 1/4 cup of the crispy lentil-almond mixture, then shave aged Gouda over each plate using a vegetable peeler. Serve immediately for the best contrast of creamy, crunchy, and fresh flavors.
Nutritional Information (Per Serving)
| Calories | Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Fiber | Sugar | Protein |
|---|---|---|---|---|---|---|---|---|
| 567 kcal | 40g | 7.5g | 18mg | 590mg | 38g | 22g | 4.5g (0g added) | 19g |
Taste and Texture Profile
- Creamy: Sliced avocados and tender lentils
- Crispy: Roasted lentils and golden almonds
- Nutty: Sliced almonds and Gouda cheese
- Aromatic: Fennel seeds and fresh thyme
- Peppery & Bright: Fresh spinach leaves and tang from sherry vinegar
Tips for Best Results
- Ensure lentils are well-drained and as dry as possible before roasting for maximum crispiness.
- Avocados should be ripe yet firm to avoid mushiness in the salad.
- Use a high-quality sherry vinegar for a nuanced, deep flavor in the dressing.
- Store extra crispy lentils separately in an airtight container at room temperature; they will stay fresh for up to two weeks, making them a great topping for soups and grain bowls.
- Shave Gouda immediately before serving for the best texture and melt-in-your-mouth effect.
Ingredient Substitutions & Variations
- Lentils: Canned brown or green lentils work best but you can substitute with cooked, well-drained dry lentils.
- Greens: Baby kale, arugula, or even a spring mix can replace spinach for different flavors and nutrients.
- Cheese: Try aged Cheddar, shaved Parmigiano-Reggiano, or Pecorino Romano if Gouda is unavailable.
- Sherry Vinegar: Substitute with red wine vinegar or apple cider vinegar, though sherry vinegar adds refined complexity.
- Almonds: Swap for toasted walnuts, pecans, or pumpkin seeds for alternative nutty notes.
- Make it Vegan: Omit cheese or use a plant-based alternative for a fully vegan main course.
What others are reading
Make-Ahead, Storage, and Meal Prep
- Crispy Lentils: Can be made in advance and stored at room temperature in an airtight container for up to two weeks.
- Dressing: Mix up to three days in advance; store covered in the refrigerator and whisk before use.
- Prepped Vegetables: Wash and spin-dry greens ahead of time, but slice avocados just before serving to prevent browning.
Serving Suggestions
This spinach salad can stand alone as a main course thanks to its hearty composition and protein content. Pair it with:
- Grilled or roasted vegetables for a plant-based feast
- Roast chicken, salmon, or seared tofu for added protein
- Fresh crusty bread as a side to complement the salad’s acidity
- A dry white wine such as Sauvignon Blanc or a crisp rosé
Health Benefits
- Rich in Fiber: Lentils and veggies contribute to sustained fullness and digestive health.
- High Protein: Lentils and Gouda ensure a high-protein vegetarian meal, great for muscle maintenance.
- Healthy Fats: Olive oil, almonds, and avocado provide heart-healthy unsaturated fats.
- Vitamins & Minerals: Spinach brings iron and magnesium; almonds add vitamin E; avocado supplies potassium.
Frequently Asked Questions (FAQs)
Q: Can I use dry lentils instead of canned?
A: Yes. Cook dry lentils until just tender, then proceed with the recipe. Make sure they’re well-drained and dry before roasting for optimal crispness.
Q: How can I store extra crispy lentils?
A: Store them in an airtight container at room temperature for up to two weeks. Keep them separate to maintain their crunch.
Q: What’s the best Gouda to use for this salad?
A: Aged Gouda, preferably firm and nutty, gives the best flavor and texture contrast. Younger, softer Gouda won’t shave as well or impart the same depth.
Q: Can I make the salad completely vegan?
A: Absolutely. Omit the cheese or use a plant-based cheese substitute.
Q: Are there nut-free options?
A: Substitute sliced almonds with roasted pumpkin seeds or sunflower seeds for a nut-free, similar crunch.
Expert Tips for Perfect Salad Every Time
- Dry Your Lentils Thoroughly: Extra moisture can prevent crisping, so let them air-dry or pat with paper towels thoroughly.
- Don’t Overcrowd the Pan: For even roasting, make sure lentils are spaced in a single layer.
- Balance the Flavors: Taste the dressing before adding to adjust salt, acid, or sweetness as preferred.
- Add Spinach Just Before Serving: To preserve freshness and avoid wilting, fold in the greens just before assembling plates.
Recipe Variations
- Seasonal Greens: In the spring or summer, add arugula or watercress for peppery notes.
- Seasonal Fruits: Include pomegranate seeds or thinly sliced pears for a sweet-tart element in the fall or winter.
- Alternate Herbs: Fresh dill or parsley can add herbal brightness in place of or alongside thyme.
Quick Reference: Ingredient Prep & Substitution Table
| Ingredient | Function | Possible Substitutes |
|---|---|---|
| Lentils | Protein, texture | Chickpeas, white beans |
| Spinach | Base greens | Arugula, kale, spring mix |
| Aged Gouda | Salty-nutty flavor | Parmesan, aged cheddar |
| Almonds | Crunch | Walnuts, pumpkin seeds (nut-free) |
| Sherry Vinegar | Acidity | Red wine or apple cider vinegar |
| Olive Oil | Healthy fat, flavor | Avocado oil, grapeseed oil |
Final Thoughts
Spinach Salad with Crispy Lentils and Aged Gouda brings together earthy, creamy, and crispy elements for a nourishing meal that’s easy to prepare and impressive to serve. Adapt the recipe to seasons, preferences, or dietary needs—it’s endlessly flexible and consistently delicious. Enjoy this salad as a satisfying main, a festive starter, or a hearty side, and savor the dynamic interplay of tastes and textures in every bite.
References
- https://www.prevention.com/food-nutrition/recipes/a46077744/spinach-salad-with-crispy-lentils-and-aged-gouda-recipe/
- https://zestfulkitchen.com/french-lentil-spinach-salad-recipe/
- https://cookieandkate.com/greek-lentil-salad-recipe/
- https://providencebasecamp.org/recipes/lentilcucumberspinachsalad
- https://www.lentils.org/recipe/lentil-lentil-sprout-spinach-salad-with-warm-bacon-vinaigrette-by-chef-michael-smith/
- https://www.theharvestkitchen.com/lentil-quinoa-salad/
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Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.
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