Description

This Lentil and Cranberry Salad is bursting with flavor! Packed with nutritious ingredients like lentils, cranberries, and spinach, it’s a simple and satisfying dish perfect for lunch or dinner.

Ingredients

Scale

3 cups water
1 cup brown lentils, uncooked and rinsed (180g)
6 oz. fresh spinach (6 cups, 170g)
½ cup dried cranberries (85g)
1 granny smith apple, cored and small diced (1 cup, 220g)
½ cup feta cheese (85g)
⅓ cup walnuts, chopped (55g)
1 lemon, juiced
1 tbsp apple cider vinegar
2 tsp dijon mustard
1 tsp granulated sugar
¼ tsp garlic powder
½ tsp salt
½ tsp black pepper, freshly cracked
⅛ cup vegetable oil

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Instructions

Gather and prepare all ingredients.
Bring water to a simmer in a medium pot. Add the lentils and let them simmer for about 20 minutes. They should be tender but not mushy. Drain and rinse with cold water.
While the lentils cook, make the vinaigrette by whisking lemon juice, apple cider vinegar, Dijon, sugar, garlic powder, salt, and pepper together in a small bowl.
Slowly pour the oil into the bowl while whisking until the mixture is smooth. Set aside.
In a large bowl, combine the cooked lentils and spinach. Add cranberries, diced apples, feta, and walnuts, then gently fold together.
Drizzle the salad with the vinaigrette and toss to combine.

Notes

For extra flavor, try adding herbs like parsley or mint.
Ensure lentils are cooked properly; they should be firm but tender.
This salad is best served fresh, but leftovers can be enjoyed the next day.

Nutrition

Serving Size: 1 serving
Calories: 297
Sugar: 9g
Sodium: 265mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 9g
Protein: 10g
Cholesterol: 10mg