Salads aren’t just for summer! This colorful autumn salad combines a variety of flavors and textures: crunchy vegetables, fruity apple, creamy feta and a delicious crunch from walnuts and crispy baked lentils. Perfect for anyone who enjoys fresh and colorful food even during the colder months.
| Preparation time | 50 minutes |
| Difficulty | simple |
| Servings | 4 |
Ingredients:
Salad
- 400 g red cabbage
- 1 tbsp MANI Bläuel “The Family Hero” extra virgin olive oil
- 1 tbsp red wine vinegar
- 2 carrots, grated
- 250 g cooked beetroot, diced
- 1 apple, finely chopped
- 50 g walnuts, chopped
- 1 pack MANI Bläuel organic feta PDO*
Crispy lentils
- 200 g cooked lentils
- 1/2 tsp paprika powder
- 1 1/2 tbsp MANI Bläuel “The Family Hero” extra virgin olive oil
- Salt and pepper
Dressing:
- 1 small red onion
- 2 tbsp honey or maple syrup
- 2 tbsp water
- 1 tbsp MANI Bläuel “The Family Hero” extra virgin olive oil
- 2 sprigs of sage
- 1 sprig of rosemary
- 60 ml red wine vinegar
- 1/2 tsp salt
*available from well-stocked organic food stores
Method:
- Preheat the oven to 180°C (350°F), conventional heat.
- Drain the cooked lentils well and pat them thoroughly dry. Mix with the olive oil, paprika powder, salt and pepper, spread on a baking tray lined with parchment paper and bake for approx. 30–40 minutes until crispy. Give them a good stir halfway through and check regularly towards the end.
- Finely slice the red cabbage and place it in a large bowl together with 1 tbsp olive oil and 1 tbsp red wine vinegar. Massage it vigorously with your hands for 2–3 minutes and leave it to marinate while preparing the rest of the salad.
- Meanwhile, prepare the dressing: finely slice the onion and place it in a bowl.
- Heat the olive oil in a pan and briefly fry the sage and rosemary in it.
- Mix the honey and water together in a bowl, pour into the pan and bring briefly to a boil.
- Add the red wine vinegar and salt and simmer for approx. 2 minutes.
- Remove the herbs and pour the warm dressing over the onion.
- Add the grated carrots, diced beetroot and apple to the red cabbage and mix with the dressing.
- Top with the crispy lentils, walnuts and crumbled feta, then gently toss everything together once more.
