This salad yields full, hearty Fall flavors. The earthy lentils, leafy swiss chard, acidic tomato and mild egg make quite the dynamic combo, and the chopped nature of the salad promises you'll pick up the respective flavors in every bite. The marinade is simple and foolproof: grainy mustard, lemon juice and red or white wine vinegar, and a touch of honey to give the sweetness of the swiss chard just one extra kick. Fresh dill delivers a refreshing, herby finish, plus lots of salty feta to complement the leafy greens. <br />Boasting incredible amounts of nutrients, fiber and protein, this salad remains rich and flavorful (the lentils deliver a lovely "warm" quality) while also extremely nutritious. As it keeps for an entire week, I recommend making it on Sunday night for the work week ahead—I promise you won't get bored!

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