Balsamic Fruit & Lentil Penne Spinach Salad

Brighten up your day with this vegetarian, vitamin-rich recipe packed with complete protein from our Lentil Penne Pasta. Fresh strawberries and blood orange create a sweet and tart medley when tossed in this delicious balsamic vinaigrette dressing — all on a bed of tasty leafy greens!
  • 7
    Prep Time
  • 10
    Cook Time
  • x4


  • 3/4 Cup extra-virgin olive oil
  • 1/4 Cup balsamic vinegar
  • 1 Tsp. dried basil
  • Salt
  • Pepper
  • 1 1/2 Tbs. dijon mustard


  • 1 Box Modern Table Lentil Penne
  • Baby spinach (about 3 handfuls, washed)
  • Baby arugula (about 1 handful, washed)
  • 1/2 Cup red onion, sliced thin
  • 1 pint fresh strawberries, washed, quartered
  • 1 Blood orange, pealed, sliced & skinned
  • Feta cheese crumbles (optional—vegans can use tofu feta)
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  1. In a small bowl, whisk together the olive oil, balsamic vinegar, basil, dijon mustard, and two pinches of salt and pepper


  1. Prepare 1 Box Modern Table Lentil Penne according to instructions on packaging and set aside to cool.
  2. In a large mixing bowl add spinach, arugula, sliced onion, quartered strawberries, blood orange and cooled penne pasta.
  3. Mix the salad, adding a light drizzle of dressing until all ingredients are lightly coated in dressing.
  4. Top with 1/2 cup feta or vegan tofu feta.
  5. Place mixture into a serving bowl and enjoy!

Shop now for our Lentil Penne Pasta.

Balsamic Fruit & Lentil Penne Spinach Salad Pin
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