Lentil and Cranberry Salad is a nourishing dish bursting with flavor and color. With hearty brown lentils, sweet cranberries, and crunchy walnuts, this salad is as satisfying as it is vibrant. The best part? It comes together in just about an hour, bringing yummy satisfaction to your table without much fuss. Whether you’re looking for a light lunch, a side dish for dinner, or a potluck highlight, this salad effortlessly fits the bill.

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I still remember the first time I brought this salad to a family gathering. The way the colors popped on the table—rich greens, deep purples, and creamy white—immediately caught everyone’s attention. Once folks tasted it, I was met with oohs and aahs, and I couldn’t help but feel thrilled. The Lentil and Cranberry Salad has become a go-to dish in my household, and I know it will charm its way into your heart, too! Let’s get started, shall we?

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Lentil and Cranberry Salad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Lentil and Cranberry Salad

Why You’ll Love This Recipe

Simple & Quick: This salad comes together in about 15 minutes of prep and 35 minutes of cooking.
Irresistible Flavor: The combination of tangy cranberries, crisp apples, and creamy feta makes every bite delightful.
Eye-Catching Appeal: The multitude of colors creates a beautiful presentation that’s sure to impress.
Flexible Serving: Perfect as a hearty side dish, potluck star, or standalone lunch.
Diet-Friendly Options: Naturally vegetarian and easily adaptable to fit gluten-free and dairy-free lifestyles.

Ingredients You’ll Need

3 cups water: Used to cook the lentils until they are tender.
1 cup brown lentils (uncooked and rinsed): Rich in protein and fiber, they give this salad a lovely earthy base. If you prefer, green lentils can work as a substitute.
6 oz. fresh spinach (about 6 cups): Adds a fresh, vibrant green that lightens up the dish. Feel free to substitute with kale or arugula for a different flavor.
½ cup dried cranberries: Their natural sweetness adds a perfect contrast to the lentils and greens. You could swap in chopped dried cherries or raisins if desired.
1 granny smith apple (cored and small diced, about 1 cup): The tartness balances the sweetness of the cranberries beautifully. Any crisp apple variety will do, such as Honeycrisp or Fuji.
½ cup feta cheese: This creamy cheese provides a savory flavor, but for a dairy-free option, consider using a vegan feta.
⅓ cup walnuts (chopped): Their crunch adds texture and a nutty flavor. Pecans or sunflower seeds can easily serve as alternatives.
1 lemon (juiced): Brightens the salad and enhances all the flavors.
1 tbsp apple cider vinegar: This adds depth to the vinaigrette. White wine vinegar is a solid substitute if you’re out.
2 tsp Dijon mustard: A small amount gives a nice kick to the dressing. Any mild mustard will work in a pinch.
1 tsp granulated sugar: Just a touch balances the acidity in the dressing. It can be replaced with honey or maple syrup for a more natural sweetener.
¼ tsp garlic powder: Adds a gentle garlicky warmth—feel free to use fresh minced garlic instead if you prefer.
½ tsp salt: Enhances the dish’s overall flavor.
½ tsp black pepper (freshly cracked): A great way to add a bit of warmth.
⅛ cup vegetable oil: Binds the vinaigrette together. Olive oil adds even more flavor if you like.

How to Make Lentil and Cranberry Salad

Cook the lentils: Bring 3 cups of water to a simmer in a medium pot. Once it’s simmering, add 1 cup of brown lentils. Let the pot return to a simmer and place a lid tilted on top. Allow the lentils to simmer for about 20 minutes. After 20 minutes, taste the lentils to check the texture; they should be tender but not mushy. Drain them in a colander and rinse with cold water to cool.
Prepare the vinaigrette: While the lentils are cooking, make the vinaigrette by whisking together the juice of 1 lemon, 1 tbsp apple cider vinegar, 2 tsp Dijon mustard, 1 tsp granulated sugar, ¼ tsp garlic powder, ½ tsp salt, and ½ tsp black pepper in a small bowl.
Combine oil and vinaigrette: While constantly whisking, slowly pour in ⅛ cup of vegetable oil until the dressing is smooth. Set the vinaigrette aside.
Assemble the salad: In a large bowl, combine the cooked lentils and 6 oz. of fresh spinach. Then add in ½ cup of dried cranberries, 1 cup of small diced granny smith apple, ½ cup of feta cheese, and ⅓ cup of chopped walnuts. Gently fold the ingredients together to mix.
Dress the salad: Drizzle the salad with the prepared vinaigrette and toss until everything is well coated.

Storing & Reheating

To store your Lentil and Cranberry Salad, place it in an airtight container in the refrigerator. It will maintain good quality for up to three days. If you’d like to prepare it in advance, you can cook the lentils and store them separately to avoid mushiness. Unfortunately, this salad isn’t best suited for freezing due to the texture of the spinach and feta cheese. When you’re ready to enjoy leftovers, just serve chilled or let it sit out for a few minutes to bring it to room temperature.

Chef’s Helpful Tips

Be careful not to overcook the lentils; they should have a slight bite to them.
Let the salad chill briefly after preparation; this helps the flavors meld together.
When making the vinaigrette, slowly incorporating the oil ensures a smooth consistency—don’t rush.
If you’re short on time, use pre-cooked lentils from the store to simplify the process.
For added flavor, consider toasting the walnuts in a dry pan until fragrant before adding them to the salad.

This gorgeous Lentil and Cranberry Salad is not just a meal; it’s an experience. The blend of flavors and textures creates a dish that is nutritious, delicious, and incredibly satisfying. Give yourself the freedom to experiment with the ingredients—perhaps adding some roasted veggies or swapping in your favorite cheese. This versatility is what makes it truly special.

Recipe FAQs

Can I make this salad ahead of time?

Absolutely! You can prepare the lentils and vinaigrette a day in advance. Just store them separately from the spinach and other ingredients until you’re ready to serve. This way, everything stays fresh and crunchy.

What can I substitute for feta cheese?

If you’re looking for alternatives to feta cheese, try using crumbled goat cheese or a dairy-free feta option. Both give a nice tangy flavor without compromising the taste profile of the salad.

Are there any variations for this salad?

Definitely! Feel free to mix in roasted vegetables, like butternut squash or bell peppers, for an added layer of flavor. You can also toss in different nuts or seeds, like pumpkin seeds, for a unique twist.

How should I store leftovers?

Store your leftovers in an airtight container in the fridge for up to three days. If you notice the spinach wilting, just toss it out and enjoy the rest of the salad as a standalone dish; it’s still hearty and delicious!

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