Welcome to a delightful journey of freshness with my Lentil and Cranberry Salad! I’ve tested this recipe countless times, experimenting with flavors and textures that bring out the best in each ingredient. From the nutty lentils to the tart cranberries, the contrast of flavors creates a vibrant dish that’s as satisfying as it is nutritious. Plus, it’s very budget-friendly! Check out my Maple Roasted Carrots for a perfect festive side.
About Lentil and Cranberry Salad
This Lentil and Cranberry Salad is not just any salad; it’s a robust, filling meal that you can whip up in less than 40 minutes. I’ve crafted this recipe to be perfect for busy weeknights or meal prepping for the week ahead. The combination of fresh spinach, crunchy apples, and creamy feta delivers a mouthful of textures and flavors that are refreshing and satisfying. It’s a dish that’s fit for any season, with autumn hinting at warm spices in every bite.
- Quick prep: Ready in under 35 minutes, ideal for busy days.
- Budget-friendly: Healthy ingredients without breaking the bank.
- Family favorite: The combination of textures appeals to everyone.
- Nutritious: Packed with protein, fiber, and essential nutrients.
Key Ingredients & Their Roles
- Brown Lentils: Packed with protein and fiber; cook until just tender to avoid mushiness.
- Fresh Spinach: Adds vibrant color and nutrients; use baby spinach for a milder flavor.
- Dried Cranberries: Offers sweetness and a chewy texture; try swapping for raisins for a different taste.
- Feta Cheese: Provides creaminess and tang; goat cheese is a nice alternative.
How to Make Lentil and Cranberry Salad
- Begin by gathering all your ingredients, taking in the vibrant colors that inspire you to cook.
- In a medium pot, bring 3 cups of water to a gentle simmer. Add the rinsed lentils and let them simmer with a lid tilted for about 20 minutes. They should feel tender but still have a slight bite.
- While your lentils are cooking, craft the vinaigrette by whisking lemon juice, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper in a small bowl. Gradually whisk in the vegetable oil until smooth.
- In a large bowl, combine the cooked lentils, fresh spinach, cranberries, diced apples, feta, and walnuts. Drizzle with the vinaigrette and gently toss to coat every ingredient beautifully.
Pro Tips & Troubleshooting
- When cooking lentils, undercooking slightly ensures they maintain their shape. You can always cook them a little more if needed.
- A common mistake is overcooking the lentils, which can lead to a mushy salad. Keep an eye on them for the perfect texture!
- For a seasonal twist, consider incorporating roasted sweet potatoes or butternut squash for added warmth and flavor.
- This salad scales beautifully; just double the ingredients for a larger gathering without compromising flavor.
Storage & Make-Ahead Guide
This Lentil and Cranberry Salad can be stored in the fridge for 3-4 days. For longer-term storage, you can freeze it for up to 3 months. Reheat gently in the microwave or serve chilled, which can enhance the flavors even further. I found that enjoying it chilled after a day in the fridge allows the flavors to meld beautifully.
Serving Suggestions
Serve this salad alongside grilled chicken for a hearty meal or pair it with crusty bread for a light lunch. Try it with my Garlic Butter Chicken for a delightful contrast!
Frequently Asked Questions
- How do I make the lentils more flavorful? Consider simmering them in vegetable broth instead of water.
- Can I use other greens? Absolutely! Kale or arugula would also work beautifully.
- Is this salad gluten-free? Yes, all the ingredients are naturally gluten-free.
- Can I prepare this salad in advance? Yes, it actually tastes better after letting it sit in the fridge for a day.
- What’s the best way to pack this for lunch? Keep the dressing separate to maintain the crispness of the greens.
Final Thoughts
I love diving into this Lentil and Cranberry Salad as a quick lunch or a vibrant side. It combines simple ingredients with layering flavors that are satisfying and nutritious. If you try it, I’d love to hear how you added your own twist!
More Recipes You’ll Love
- Cranberry Orange Glazed Turkey Breast – a delightful blend of cranberry flavors that pairs perfectly with salads.
- Cranberry Sauce – a classic complement to salads, enhancing the tartness.
- Sweet Chili Chicken Bites – contrast with the salad’s freshness through savory notes.
- Bacon Cheddar Cheese Ball – a rich appetizer that balances the salad’s lightness.
Lentil and Cranberry Salad
Ingredients
- 3 cup water
- 1 cup brown lentils uncooked and rinsed
- 6 oz. fresh spinach
- 0.5 cup dried cranberries
- 1 each Granny Smith apple cored, and small dice
- 0.5 cup feta cheese
- 0.25 cup walnuts chopped
- 1 each lemon juiced
- 1 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tsp granulated sugar
- 0.25 tsp garlic powder
- 0.5 tsp salt
- 0.5 tsp black pepper freshly cracked
- 0.25 cup vegetable oil
Instructions
- Gather and prepare all ingredients.
- Bring 3 cups of water to a simmer in a medium pot. Add the lentils, cover with a lid tilted on top, and simmer for about 20 minutes. Taste the lentils; they should be tender but not mushy. Drain and rinse with cold water to cool.
- While the lentils are cooking, whisk together lemon juice, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper in a small bowl.
- Slowly pour in the vegetable oil while whisking, until smooth. Set aside.
- In a large bowl, combine cooked lentils and spinach. Add cranberries, diced apples, feta, and walnuts, then gently fold.
- Drizzle the salad with the vinaigrette and toss to combine.