Lentil Salad with Apple Cider Vinaigrette
User Reviews
5
Lentil Salad with Apple Cider Vinaigrette
Description
This Lentil Salad features green lentils simmered in vegetable broth with garlic until tender yet firm. After draining, the lentils are combined with fresh pomegranate seeds, sliced toasted almonds, and chopped green onions, offering a balance of soft, juicy, crunchy, and sharp textures. The pomegranate seeds provide bursts of sweetness and tartness, while the almonds add nutty crunch, complemented by the onion's sharpness.
The salad dressing blends apple butter with apple cider vinegar and almond oil, whisked smooth with sriracha for mild heat. This apple cider vinaigrette adds a sweet, tangy, and lightly spicy finish that unifies the ingredients. Tossed together, the salad carries a complex, refreshing flavor profile.
It can be served cold or at room temperature, making it suitable for a variety of meals or as a standalone dish. This versatile salad holds well in the refrigerator for a few days, especially if kept undressed and dressed just before serving to maintain freshness and texture.
Ingredients
Lentil Salad:
- 10 cups vegetable broth
- 3 cups green lentils dried
- 2 cloves garlic minced
- 1 1/2 cups pomegranate arils
- 1 cup almonds toasted, sliced
- 1 1/2 cups green onion chopped
Apple Cider Vinaigrette:
- 1/2 cup apple butter Musselman's brand
- 1/4 cup apple cider vinegar
- 1/4 cup almond oil (can substitute olive oil)
- 1 tablespoon sriracha
- salt and pepper
Instructions
- Pour the vegetable broth into a large stockpot. Bring to a boil. Add the dried lentils and garlic. Stir and lower the temperature to medium-low. Simmer for approximately 20 minutes, until firm, but cooked through. Drain off any excess broth and pour the lentils into a large salad bowl.
- Once the lentils are mostly cooled, add the pomegranate arils, toasted almonds, and chopped green onions.
- In a small bowl, measure the Musselman's Apple Butter, apple cider vinaigrette, oil, and sriracha. Whisk until smooth, then salt and pepper to taste. Pour the dressing over the lentil salad and toss to coat. Serve at room temperature or cold.
Notes
- Store leftover lentil salad in the refrigerator for up to 3 days.
- For longer freshness, keep the salad undressed until serving, then mix in the vinaigrette.
- If the salad is stored dressed, stir well before eating to redistribute flavors and ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 481kcal | 24% |
| Carbohydrates | 63g | 21% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 1g | 5% |
| Sodium | 1229mg | 51% |
| Potassium | 916mg | 19% |
| Fiber | 25g | 100% |
| Sugar | 15g | 30% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 11.2mg | 12% |
| Calcium | 105mg | 11% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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