Pack in the plant-based protein and fiber with this flavorful Quinoa Lentil Salad! This hearty salad is bursting with kale, roasted sweet potato, green lentils, quinoa and goat cheese. It’s then tossed in a delicious hot honey vinaigrette for a dinner that’s gluten free, vegetarian and so satisfying. It even holds up great for meal prep!
I’ve had this quinoa lentil salad on my “must make” list for a while now and I’m so glad I finally followed through with it! It not only turned out so delicious and nutritious, but it was even loved by my picky husband, which is the biggest win of them all. Never did I ever imagine him to be obsessed with something that involves kale, quinoa, lentils and goat cheese lol.
Salads may not be the first thing that come to your mind as the days get cooler and we transition towards fall and winter. But, I think when they’re made with seasonal produce, hearty ingredients and cozy flavors, salads are perfect for this time of year! And this one is actually filling, so you won’t be left unsatisfied.
So whether you’re looking for a healthy, vegetarian dinner or need a delicious side dish to bring to a holiday gathering…this quinoa lentil salad is calling your name! It’s easy to make, loaded with nutrients, and has all the satisfying components you need for a good salad. Plus, it’s topped off with a delicious hot honey vinaigrette, which might just be my new favorite dressing of all time. Enjoy!
Why You’ll Love this Quinoa Lentil Salad with Hot Honey Vinaigrette
- It’s a hearty salad filled with plant-based protein and fiber!
- Made with kale, this salad is sturdy so it’s great for meal prep.
- It’s gluten free and vegetarian friendly.
- The hot honey vinaigrette is the perfect balance of sweet, spicy and tangy!
- It’s a fun and unique salad to make when you’re bored of your usual.
- It’s easy to make, with just a handful of simple steps.
What You Need to Make this Quinoa and Lentil Salad
For the Quinoa Lentil Salad:
- Quinoa: Quinoa actually isn’t a grain…it’s a pseudo cereal that’s packed with protein, fiber and antioxidants. For this recipe, I used white quinoa, but you can use whatever variety you have on hand.
- Green Lentils: Green lentils are also a great source of plant-based protein and fiber. Do not substitute red lentils, as they’ll likely get too mushy.
- Broth: This is to cook the quinoa and lentils in. Use whatever broth you prefer, but I like using chicken bone broth for additional protein and nutrients.
- Sweet Potato: Cube up your sweet potato (no need to peel it) and then roast it in the oven. This adds a nice pop of sweetness and color to the salad, along with a bunch of nutrients!
- Avocado Oil: Or olive oil – for roasting the sweet potato in.
- Kosher Salt: Keep it simple and season the sweet potato with kosher salt to taste.
- Curly Kale: I’m usually a Lacinato (dino) kale fan, but for this recipe I like using regular ole curly kale. Buy a small bunch of it, or a 6-8oz bag of pre-chopped kale to make your life easier.
- Shallots: Thinly slice 2 small (or 1 large) shallots. This provides a mild onion flavor.
- Goat Cheese: Goat cheese and sweet potato go so well together in a salad! I like using either a plain or garlic herb flavored goat cheese.
- Pumpkin Seeds: Optional, but for some additional crunch and nutrients, I like adding in some raw pumpkin seeds (also called pepitas).
For the Hot Honey Vinaigrette:
- Hot Honey: My life hack is to buy the Trader Joe’s one instead of Mike’s Hot Honey…it’s so much cheaper!
- Olive Oil: This makes up the majority of the vinaigrette, so be sure to use a high quality one like Brightland – my discount code is MUNCHIN for 10% off!
- Apple Cider Vinegar: This adds acidity, sweetness and a fall feel to the dressing.
- Lemon Juice: When you taste the vinaigrette, it may seem super acidic/sour, but just trust the process! The fresh lemon juice really brings it up a notch.
- Dijon Mustard: This adds depth of flavor to the dressing and also helps it to emulsify.
- Garlic: What would a dressing be without a bit of fresh minced garlic!? In a pinch, you can substitute some garlic powder.
- Kosher Salt: Season to taste.
How To Make this Quinoa and Lentil Salad
Roast Sweet Potato:
First, preheat your oven to 425F. Add cubed sweet potato to a baking sheet and drizzle with oil and kosher salt. Toss to combine. Then, spread out evenly so that there’s no overlap. Transfer baking sheet to the oven and roast for 15 minutes, or until fork tender.
Cook Quinoa and Lentils:
Next, add rinsed quinoa, green lentils and broth to a medium-sized pot. Bring it to a boil. Once boiling, cover the pot with a lid and reduce the heat to low. Simmer for 15-20 minutes, or until cooked through. Turn off the heat but keep the lid on, and allow it to steam for 10 more minutes. There will likely be a bit of excess liquid – drain that off in a fine mesh strainer and rinse with cold water to cool everything down.
Prepare Hot Honey Vinaigrette:
In a small jar or bowl, add all of the hot honey vinaigrette ingredients and stir or shake until combined and emulsified.
Assemble Quinoa Lentil Salad:
Next, add chopped kale to a large salad bowl. Drizzle about half of the hot honey vinaigrette over top and then use your hands to liberally massage it into the kale.
Then, add sliced shallots, cooked and cooled quinoa and lentils, roasted sweet potato, crumbled goat cheese and pumpkin seeds to the salad bowl. Drizzle the remaining hot honey vinaigrette over top and toss to combine. Enjoy!
How Spicy is the Hot Honey Vinaigrette?
It’s actually very mild! I used the Trader Joe’s brand of hot honey, which may taste slightly different than the Mike’s Hot Honey brand. If you’re looking to make this even spicier, feel free to add a hefty pinch of red pepper flakes to the dressing OR use the “extra hot” version of Mike’s Hot Honey. And on the flip side, if you don’t have any hot honey on hand or don’t like spice at all, simply substitute normal honey or maple syrup.
Equipment Recommendations:
Here are a few tools that are especially helpful when making this quinoa lentil salad!
- Baking Sheet: I love this non-stick baking sheet from Caraway, it’s the perfect small size for roasting the sweet potatoes. My discount code MUNCHINWITHMADDIE will get you 10% off!
- Pot: Also from Caraway, I use the 3qt sauce pan for cooking the quinoa and lentils in.
- Fine Mesh Strainer: It’s important to use a strainer with very small holes so that the quinoa and lentils don’t fall through!
Why is there Excess Liquid after Cooking the Quinoa & Lentils?
So, lentils are actually more similar to pasta than they are to rice in terms of the cooking process. The lentils won’t absorb all of the broth, so you’ll have to drain some of it off at the very end. Make sure to use a fine mesh strainer so that the small pieces of quinoa don’t fall through!
What Should I Serve with this Quinoa Lentil Salad?
If you’re vegetarian, this quinoa lentil salad is actually a great source of plant-based protein and fiber as is! However, if you’re okay with eating meat and want to bulk up this meal even further, I’d recommend serving it alongside your favorite protein – steak, chicken, chicken sausage or salmon!
How Should I Store Leftover Quinoa Lentil Salad with Hot Honey Vinaigrette?
Kale is a relatively sturdy lettuce, so this quinoa lentil salad actually holds up pretty well as leftovers and/or for meal prep! Simply store it in an airtight container in the fridge for about 3 days. You may want to make an extra half batch of the hot honey vinaigrette to liven up the leftovers.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Salad Recipes?
- Asian Crunch Salad with Sweet Chili Dressing
- Chopped Salad with Greek Yogurt Ranch Dressing
- Pesto Caesar Kale Salad with Roasted Delicata Squash
- Quinoa Edamame Salad with Carrot Ginger Dressing
- Tahini Caesar Salad with Celery and Crispy Quinoa
- Spring Arugula & Quinoa Salad
Quinoa Lentil Salad with Hot Honey Vinaigrette
Equipment
- medium pot with lid
- baking sheet
- large salad bowl with tongs
- small jar or bowl
Ingredients
For the Quinoa Lentil Salad:
- 1 cup uncooked green lentils rinsed
- ½ cup uncooked quinoa rinsed
- 3 cups broth of choice (I like chicken bone broth)
- 1 medium sweet potato (12-16oz), cut into ¾" cubes
- ½ tbsp avocado oil or olive oil
- kosher salt to taste
- 6-8 oz chopped curly kale (about 6-8 cups)
- 2 small shallots (or 1 large), thinly sliced
- 4 oz goat cheese crumbled (plain or garlic herb flavor)
- 2 tbsp pumpkin seeds (pepitas)
For the Hot Honey Vinaigrette:
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp hot honey (can sub normal honey)
- juice from ½ lemon
- 2 small garlic cloves minced
- 1 tsp dijon mustard
- kosher salt to taste
Instructions
- Preheat your oven to 425F. Add cubed sweet potato to a baking sheet and drizzle with oil and kosher salt. Toss to combine. Then, spread out evenly so that there's no overlap. Transfer baking sheet to the oven and roast for 15 minutes, or until fork tender. Let cool.1 medium sweet potato, ½ tbsp avocado oil, kosher salt
- Add rinsed quinoa, green lentils and broth to a medium-sized pot. Bring it to a boil. Once boiling, cover the pot with a lid and reduce the heat to low. Simmer for 15-20 minutes, or until lentils are tender. Turn off the heat but keep the lid on, and allow it to steam for 10 more minutes. There will likely be a bit of excess liquid – drain that off in a fine mesh strainer and rinse with cold water to cool everything down.1 cup uncooked green lentils, ½ cup uncooked quinoa, 3 cups broth of choice
- In a small jar or bowl, add all of the hot honey vinaigrette ingredients and stir or shake until combined and emulsified. If you want to make it spicier, feel free to add some red pepper flakes.¼ cup olive oil, 2 tbsp apple cider vinegar, juice from ½ lemon, 2 tbsp hot honey, 2 small garlic cloves, 1 tsp dijon mustard, kosher salt
- Add chopped kale to a large salad bowl. Drizzle about half of the hot honey vinaigrette over top and then use your hands to liberally massage it into the kale.
- Next, add sliced shallots, cooked and cooled quinoa and lentils, roasted sweet potato, crumbled goat cheese and pumpkin seeds to the salad bowl. Drizzle the remaining hot honey vinaigrette over top and toss to combine. Enjoy!6-8 oz chopped curly kale, 2 small shallots, 4 oz goat cheese, 2 tbsp pumpkin seeds
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.