Description
This Lentil Salad with Apple Cider Vinaigrette is a refreshing and nutritious dish perfect for any occasion. The hearty green lentils are paired with crunchy pomegranate arils, toasted almonds, and a tangy apple cider vinaigrette for a delightful combination of flavors and textures.
Ingredients
Lentil Salad:
- 10 cups vegetable broth
- 3 cups dried green lentils
- 2 cloves garlic, minced
- 1 1/2 cups pomegranate arils
- 1 cup toasted sliced almonds
- 1 1/2 cups chopped green onions
Apple Cider Vinaigrette:
- 1/2 cup Musselman’s Apple Butter
- 1/4 cup apple cider vinegar
- 1/4 cup almond oil (or olive oil)
- 1 tablespoon Sriracha
- Salt and pepper, to taste
Instructions
- Lentil Salad: Pour vegetable broth into a large stockpot. Bring to a boil. Add lentils and garlic. Simmer for 20 minutes. Drain excess broth and transfer lentils to a salad bowl.
- Once cooled, add pomegranate arils, almonds, and green onions.
- Apple Cider Vinaigrette: In a small bowl, combine apple butter, apple cider vinegar, oil, Sriracha, salt, and pepper. Whisk until smooth. Pour over salad and toss.
- Serve at room temperature or chilled.
Notes
- Store any leftovers in the refrigerator for up to 3 days.
- For best results, store undressed and mix before eating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 481 kcal
- Sugar: 15g
- Sodium: 1229mg
- Fat: 17g
- Saturated Fat: 1g
- Carbohydrates: 63g
- Fiber: 25g
- Protein: 22g
