Lentils & Chard Salad

A delightful winter salad with chard and sweet, citrusy oranges for the perfect pairing to the mustardy cumin vinaigrette.


  • No oranges? Use any citrus you have on hand such as mandarins, clementines or grapefruit. 
  • No walnuts? Try with pecans or pumpkin seeds instead. 
  • No parsley? Use coriander instead. 

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 2


200 g Chard (roughly chopped )

2 tbsp Olive oil

2 Garlic cloves (chopped )

2 Oranges

2 tbsp Parsley (roughly chopped )

250 g Cooked puy lentils

2 tbsp Walnuts (lightly crushed )

For the dressing:

1 tsp Dijon mustard

1 tbsp Apple cider vinegar

1 tbsp Lemon juice

3 tbsp extra virgin olive oil

1 tsp Ground cumin

Salt & pepper


  1. Slice the skin and white pith from the oranges, then slice the fruit into 1cm-thick rounds.
  2. Place a large frying pan over a medium heat. Add the olive oil, chard and garlic. Cook for 5-6 minutes, until wilted. Season with salt and pepper.
  3. For the dressing; place all the ingredients in a clean jam jar with the lid firmly attached and shake vigorously.
  4. Mix the lentils with the parsley, chard and orange slices. Toss with the dressing, transfer to a serving dish and scatter with the walnuts.
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How to store

Store in an airtight container, in the fridge, for up to 3 days. We recommend storing the salad and dressing separately, and mix together before serving.