Name: Lentil Cranberry Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cans brown lentils ((540ml / 19oz cans)); 1¼ cups crumbled feta ((175g)); 1 cup dried cranberries ((140g)); 1 bunch fresh parsley; zest of 1 orange; juice of ½ orange; juice of ½ lemon; ½ teaspoon salt; 1 teaspoon sugar; pinch black pepper; 1 tablespoon extra virgin olive oil

This festive lentil cranberry salad is perfect for the holidays, but simple enough to serve at any time of the year. Ready in just 10 minutes, it's full of flavor.

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Lentil, cranberry and feta salad in a serving bowl.

Last Updated on November 27, 2024 by Betty Davies

Made with dried cranberries, crumbled feta and fresh parsley, this lentil salad is finished in an orange dressing. Easy to make and ready to serve in minutes, the red, green and white colors make it the perfect side salad for Christmas.

A bowl of lentil salad on a board next to cut orange pieces.

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If you are looking for a simple, but tasty salad to serve up during the holidays, you have to give this one a go! Lentils, cranberries, feta and parsley are served in a simple orange dressing for a savory and sweet bite full of festive flavors.

Made with canned lentils, this no cook salad takes minutes to put together and it’s an easy way to add some color to the table.

Perfect for Christmas, but this salad is a great addition to any meal all year round. Filling and nutritious, it’s also great for lunch boxes!

Be sure to try my Spinach, Blueberry and Feta Salad and Lettuce Greek Salad too!

Why you will love this recipe!

Easy: No cooking involved, and just a small amount of chopping. Even the most novice of chefs can tackle this recipe with ease.
Quick: You can easily make up a big bowl of this in just 10 minutes!
Make ahead: This salad keeps well and can be made several days ahead of time.
Dietary info: This lentil cranberry salad is vegetarian and gluten-free.

Lentil, cranberry and feta salad served in a bowl with a spoon.

Ingredients

Lentils: Make this salad with canned lentils and it’s ready in no time at all!
Feta: Crumbled feta adds a creamy texture.
Dried Cranberries: For pops of sweetness in every bite.
Parsley: I love the color and freshness that the parsley brings to this salad.

For the citrus dressing

Orange and lemon
Extra Virgin Olive Oil
Salt, black pepper and sugar

How to make lentil, cranberry and feta salad

Be sure to scroll down for the full recipe!

Place the salad ingredients in a large bowl (photo 1).
Mix together the dressing ingredients (photo 2).
Pour the dressing into the bowl and mix well (photo 3).

Three photos to show how to make the salad and the orange dressing.

Serving Suggestions

This lentil cranberry salad is perfect to serve up on any holiday table and it’s also a great option for pot lucks, cookouts and picnics as it travels well and doesn’t need to be refrigerated. It’s a great addition to a weeknight dinner or a light lunch.

Recipe Variations

This lentil salad recipe is easy to make your own!

Other colored lentils can be used. I used brown, but puy, green and black all work great too.
Goats cheese can be used in place of feta.
Try swapping the fresh parsley for another herb like thyme, cilantro or tarragon.
Make it a fuller meal by adding in some shredded chicken or cooked bacon.
Swap the dressing for another favorite. My Orange Balsamic and Honey Lemon dressings work great!

Dried cranberries and crumbled feta mixed with cooked lentils.

Make Ahead and Storage

This is a great make ahead side dish, in fact, it’s best to make this a day ahead to really let those flavors mingle together. Just make up the whole salad and keep it covered in the fridge until you are ready to serve.

This lentil cranberry salad will easily keep for 4 to 5 days, so make extra so you have leftovers!

Can you use dried lentils?

Yes! I love this recipe with the convenience of canned, or ready to use, lentils, but you can of course cook them from dried. Take care not to overcook them as they can become mushy, and let them cool fully before adding the other ingredients.

Lentil cranberry salad in a large bowl with a serving spoon.

Lentil salad with cranberries, feta and parsley.

This lentil cranberry and feta salad is such an easy way to add some color and texture to any table. Ready to serve in around 10 minutes, this is a perfect option if you are rushed off your feet during the Christmas holidays!

Recipe Notes and Tips

Rinse the lentils well and let them drain while you make up the dressing. If you don’t drain them well, you can get water pooling in the bottom of the salad.
Use both the leaves and the stems of the parsley for extra flavor.
Once made, cover and refrigerate til ready to serve.

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