Lentil and Cranberry Salad
A Lentil and Cranberry Salad with spinach, apples, feta, and walnuts, tossed in a simple apple cider vinaigrette. Budget-friendly, filling, and flexible.
Ingredients
- 3 cups water
- 1 cup brown lentils uncooked and rinsed
- 6 oz. fresh spinach
- 1/2 cup dried cranberries
- 1 unit Granny Smith apple cored and small diced
- 1/2 cup feta cheese
- 1/3 cup walnuts chopped
- 1 unit 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
- 1/4 cup vegetable oil
Instructions
- Gather and prepare all ingredients.
- Bring 3 cups of water to a simmer in a medium pot.
- Once it's simmering, add the 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 test the texture; they should be tender but not mushy.
- Drain the lentils in a colander and rinse with cold water to cool.
- While the lentils are cooking, make the vinaigrette.
- Whisk the lemon juice, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper in a small bowl until combined.
- While constantly whisking, slowly pour the oil into the bowl until smooth.
- To make the salad, add the cooked lentils and spinach to a large bowl.
- Add the cranberries, diced apples, feta, and walnuts, then fold.
- Drizzle the salad with the vinaigrette and toss to combine.
Notes
A Lentil and Cranberry Salad with spinach, apples, feta, and walnuts, tossed in a simple apple cider vinaigrette. Budget-friendly, filling, and flexible.