Description
A vibrant salad combining earthy lentils, sweet cranberries, tart apples, and creamy feta, all tossed in a zesty vinaigrette.
Ingredients
Scale
- 3 cups water
- 1 cup brown lentils (uncooked and rinsed)
- 6 oz. fresh spinach
- 1/2 cup dried cranberries
- 1 Granny Smith apple (cored and small diced)
- 1/2 cup feta cheese
- 1/3 cup walnuts (chopped)
- 1 lemon (juiced)
- 1 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tsp granulated sugar
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper (freshly cracked)
- 1/8 cup vegetable oil
Instructions
- Gather and prepare all your ingredients, ensuring everything is washed, dried, and ready to go.
- In a medium pot, bring 3 cups of water to a gentle simmer. Add the rinsed brown lentils when simmering.
- Return the pot to a simmer and place a lid tilted on top. Let the lentils cook for about 20 minutes, stirring occasionally.
- After 20 minutes, taste the lentils—they should be tender, yet not mushy. Drain them in a colander and rinse with cold water to cool and stop the cooking process.
- While the lentils are cooking, prepare the vinaigrette. In a small bowl, whisk together the lemon juice, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and freshly cracked black pepper until all the ingredients meld beautifully.
- With the whisk still in motion, slowly drizzle in the vegetable oil, creating a smooth, delicious vinaigrette. Set aside.
- In a large bowl, combine the cooked lentils and spinach, followed by the cranberries, diced apples, feta cheese, and chopped walnuts. Gently fold the mixture to combine without squishing the ingredients.
- Drizzle the salad with the vinaigrette and toss everything together until it’s perfectly coated. Serve immediately for the freshest experience!
Notes
Store the salad and vinaigrette separately in the fridge to maintain crunchiness. Customize by adding roasted vegetables or proteins.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg