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 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.
Notes
A Lentil and Cranberry Salad with spinach, apples, feta, and walnuts, tossed in a simple apple cider vinaigrette. Budget-friendly, filling, and flexible.