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Lentil Bacon Salad with Gorgonzola Pita

  • Author: Deanna Segrave-Daly, RD
  • Yield: 4 servings 1x


This lentil bacon salad is rich in protein, fiber, iron, folate and flavor.



For the lentils:

  • 1 cup uncooked lentils
  • 1 1/2 cup vegetable broth or water

For the carrots & bacon:

  • 1 1/2 cups coarsely chopped carrots (or baby carrots cut in half)
  • 1 tablespoon olive oil
  • 1 teaspoon Cajun seasoning
  • 4 pieces center-cut uncooked bacon

For the pita:

  • 2 ounces gorgonzola cheese
  • 2 pieces of pita bread

For the dressing:

  • 1/4 cup canola oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • Salt and pepper
  • 2 romaine heads, chopped


  1. In a medium sized pan, cook lentils according to package instructions in broth or water.
  2. Preheat the oven to 400 degrees Fahrenheit.
  3. In a small bowl, toss carrots with one tablespoon olive oil and Cajun seasoning. Spread on a foil lined baking sheet and roast for 30 minutes, stirring occasionally.
  4. On another foil lined pan, lay strips of bacon. Put into oven (you can do this the same time as the carrots) and bake until crisp – about 15 – 18 minutes. Remove from oven and blot with paper towels. Rip into bite sized pieces.
  5. Once carrots and bacon are finished, turn oven to broil setting. Spread gorgonzola over pitas. Place on a pan and put under broiler until cheese is melted and pita is toasted (1 1/2 – 2 minutes – keep your eye on the bread so it doesn’t burn!) Remove from the oven and cool. Cut into small pieces with a pizza cutter.
  6. To make the dressing, whisk together 1/4 cup canola oil, vinegar, mustard, maple syrup and a dash of salt and pepper. Add to a pourable bottle for serving.
  7. To assemble the salads, divide the romaine lettuce over four dinner plates. Spoon lentils on top, then carrots, bacon and pita pieces. Serve with the dressing.