Lentil Salad with Radicchio and Honey Walnuts


Lentil Salad with Radicchio and Honey Walnuts



Serves 4

  • 1 1/4 C green lentils
  • 2 bay leaves
  • 1/2 C honey
  • 1/4 tsp red pepper flakes
  • 1/2 tsp ground turmeric
  • 1 tsp water
  • 3 tbsp red wine vinegar
  • 1/2 C extra virgin olive oil
  • 1 C walnuts
  • 1/2 medium radicchio
  • 2/3 C basil, roughly chopped
  • 2/3 C dill, roughly chopped
  • 2/3 C parsley, roughly chopped
  • 2 oz pecorino sardo or goat cheese (optional)
  • Sea salt
  • Cracked black pepper


Preheat oven to 300ºF. In a bowl combine, 1/4 C honey, red pepper flakes, turmeric, a large pinch of salt, and 1 tsp water to create a thick paste. Add walnuts to the honey paste and stir to coat. Spread on a parchment-lined baking sheet. Roast for 15-20 minutes until nuts are crunchy and toasted. Remove from oven and set aside to cool.

While the walnuts are cooking, place the lentils and bay leaves in a medium saucepan. Cover with water and bring to a gentle boil. Simmer for 20 minutes or until tender. In a small bowl, combine vinegar, 1/4 C olive oil, remaining honey, 1/2 tsp salt, and pepper. Whisk until honey is incorporated. Drain the lentils and stir them into the mixture while they are still hot. Pour remaining oil into a small frypan and place on high heat.

Core the radicchio and cut the half into 8 small wedges. Place in the hot oil and sprinkle with salt. Cook for 1 minute on each side. Transfer to a large mixing bowl. Add lentils, walnuts, herbs, and cheese, if using. Stir gently to combine. Season to taste with salt and pepper. Serve warm or at room temperature.

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