Autumn Harvest Lentil Salad - Vegetarian

The Rustic Autumn Lentil Medley is a celebration of fall's bountiful harvest, packed with the robust flavors and textures of the season. Tender green lentils form the base, complemented by the sweet crunch of diced apples, the tartness of dried cranberries, and the rich nuttiness of chopped walnuts. A sprinkle of crumbled goat cheese adds a creamy finish, all brought together with a zesty apple cider vinaigrette.

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Temps de préparation 15

Temps de cuisson 25

Temps total 40

Type de plat Salad

Cuisine International

Portions servings

Calories 320 kcal

Ingrédients

1 cup dried green lentils

2 cups vegetable broth

1 large apple, diced

1/2 cup dried cranberries

1/4 cup chopped walnuts

1/4 cup crumbled goat cheese

2 tablespoons olive oil

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

1/2 teaspoon ground cinnamon

Salt and and pepper to taste

2 cups baby spinach leaves

Instructions

Rinse the lentils under cold water. In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, until the lentils are tender but not mushy. Drain any excess liquid and let the lentils cool.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, ground cinnamon, salt, and pepper to create the vinaigrette.
In a large bowl, combine the cooked lentils, diced apple, dried cranberries, chopped walnuts, and baby spinach leaves.
Drizzle the vinaigrette over the salad and toss gently to coat.
Top with crumbled goat cheese and serve immediately.

Nutrition (per 100g)

Keyword apple, autumn salad, cranberries, easy salad, fall recipe, flavorful, goat cheese, healthy salad, hearty salad, lentil salad, lentils, lunch ideas, meal prep, nutritious, seasonal, vegetarian, walnuts

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Autumn Harvest Lentil Salad – Vegetarian