How to Make Lentil Spinach Carrot Walnut Warm Salad

Let’s be honest: when someone says “lentil salad,” most people picture something gray and sad and vaguely punishment-adjacent. But not this one. No ma’am.

The Lentil Spinach Carrot Walnut Warm Salad is here to rebrand lentils as delicious, hearty, cozy, and—dare I say—crave-worthy. It’s warm, slightly nutty, crunchy in all the right ways, and tossed in a tangy dressing that pulls everything together like the hero it is.

Also, it’s one of those rare salads that actually fills you up. Like… no snacks required afterward kind of filling. That’s the power of lentils. And walnuts. And the fact that there’s no sad iceberg lettuce in sight.

Why This Salad Is Basically Dinner in Disguise

• Lentils bring the fiber, protein, and earthy realness
• Spinach adds freshness and wilts just enough to be cozy, not slimy
• Carrots give you crunch and sweetness — a solid salad two-for-one
• Walnuts bring the toasty richness that makes everything feel gourmet
• Warm dressing? It coats everything like a delicious hug

This salad is rustic, nourishing, and dead easy to make — and it somehow tastes even better the next day.

Ingredients (AKA What’s in This Cozy Salad Blanket)

Serves 2–4

• 1 cup cooked green or brown lentils (about ½ cup dry)
• 2 cups baby spinach (or chopped fresh spinach)
• 1 medium carrot, peeled and shredded or julienned
• ¼ cup chopped walnuts, lightly toasted
• 2 tbsp chopped parsley (optional, but it brightens the whole thing)
• Optional: crumbled goat cheese or feta if you want to go dairy deluxe

Warm Mustard Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup or honey
• 1 clove garlic, minced
• Salt + black pepper to taste

Instructions (AKA Let’s Get Warm and Toss Things)

Step 1: Cook those lentils

If you’re starting from dry, rinse ½ cup lentils and simmer in water for about 20–25 minutes until tender but not mushy. Drain, salt lightly, and set aside. If you’re using canned/pre-cooked? No shame. Just rinse ‘em and move on.

Step 2: Toast your walnuts

Toss them in a dry skillet for 2–3 minutes over medium heat until fragrant. This takes them from “meh” to wow. Stir frequently and don’t walk away — they burn fast, just like your patience.

Step 3: Make that warm dressing magic

In a small saucepan or skillet, heat olive oil gently. Add garlic and cook for 30 seconds (just enough to mellow, not brown). Remove from heat, then whisk in vinegar, mustard, maple syrup, salt, and pepper. Keep it warm while you build your salad.

Step 4: Assemble like a cozy food wizard

In a big bowl, combine warm lentils, shredded carrot, chopped spinach, and walnuts. Pour the warm dressing over the top and toss gently. The spinach will wilt just slightly, the lentils soak in the flavor, and suddenly you have something borderline divine.

Step 5: Top it off (aka optional flex time)

Add chopped parsley and a few crumbles of goat cheese or feta if desired. Plate it up warm or at room temp. Either way, you win.

Common Mistakes to Avoid (Because Lentils Are Easy, But Still Have Rules)

• Overcooked lentils: You want them tender, not mushy. Test early.
• Raw garlic in the dressing: Cook it gently to keep vampires and bitterness away.
• Skipping the walnuts: Big texture mistake. Crunch is king in warm salads.
• Dressing straight from the fridge: This is a warm salad, not a confused one.

Variations (Because This Salad Wears Many Hats)

• Swap carrots for roasted sweet potato for a deeper, caramel-y vibe
• Add arugula instead of spinach for a peppery kick
• Use pecans or almonds instead of walnuts if that’s what you’ve got
• Add cooked farro or brown rice to bulk it into grain bowl territory
• Top with a poached egg if you’re fancy and want it brunch-adjacent

FAQs (Because “Lentil Salad” Still Makes People Nervous)

Can I eat this cold?

Yes, but it’s so much better warm or room temp. Let it sit out a bit if it’s been chilling.

How long does it keep?

3–4 days in the fridge. The flavor gets deeper. Just store nuts separately so they don’t go soft.

Can I make this vegan?

It already is! Unless you add cheese. Which you can skip or sub with a vegan version.

Can I use canned lentils?

Yep — just rinse well and don’t skip the dressing. They’ll taste like whatever you give them.

Is this actually filling?

With lentils + nuts + veggies? Oh yes. This salad could carry you through an afternoon Zoom marathon and then some.

What does it go with?

It’s great solo, but pairs beautifully with grilled meats, roasted vegetables, or as part of a meal prep lineup.

Final Thoughts (AKA Why Lentils Just Became Cool Again)

This salad is hearty, grounding, and full of flavor that builds with every bite. It’s warm and satisfying but still light and nourishing — like a soft sweater you can eat. And it’s the kind of dish that makes you feel like you’ve got your life together, even if you’re definitely eating it over the sink in pajama pants.