Brown Lentil, Swiss Chard and Pomegranate Salad with Ginger-Mint Vinaigrette

Source: The Mediterranean Dish


  • 1 bunch Swiss chard, chopped (2-3 cups chopped leaves)
  • Olive Oil
  • 2 cups cooked (steamed or canned) brown lentils, drained
  • 1 pomegranate, seeds of
  • 1 small red onion, finely chopped
  • 1/2 English cucumber, finely chopped
  • 1 cup crumbled feta cheese for garnish

Ginger-Mint Vinaigrette

  • 1/3 cup white balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 2 tsp honey
  • 2 tbsp dried crushed mint leaves
  • 1-2 tsp fresh ground ginger
  • 1/4 tsp ground cumin
  • Salt and pepper


  1. In a cast iron or heavy cooking skillet, heat 1 tbsp olive oil. Saute the Swiss chard on medium-high heat briefly until wilted. Season with a small pinch of salt. Let cool.
  2. Place sauteed Swiss chard with the brown lentils, pomegranate seeds, red onion, and cucumber in a large mixing bowl. Gently mix with a spoon.
  3. In a small bowl, whisk together vinegar, olive oil and honey. Add crushed mint, ground ginger, cumin, salt and pepper. Whisk again to combine.
  4. Drizzle the ginger-mint vinaigrette over the salad and gently toss with a spoon. Top with feta cheese, if you like.
  5. Enjoy at room temperature or slightly cooler.

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