Happy Saturday everyone! I am entering my Sweet Lentil Salad & Greens to the Canadian Lentils Recipe Revelations Challenge! I encourage you to go on over and participate as well. What better ingredient to work with, the possibilities are endless, and of course delicious and so healthy.
I love incorporating fruit in my salads, and the combination of dried cranberries and lentils give this salad a really nice sweet flavour. The ingredient list may look long at first sight, but rest assured that it’s mostly spices which I’m sure you have in your pantry and which make this salad irresistible and addictive! I whipped this salad up in less than 30 minutes, and had leftovers for lunches and even dinner. It is also kid-tested and approved!
Please come see me on Facebook and vote by ‘liking’ this recipe if you do indeed, like it! 🙂
- 1 cup dried green lentils, rinsed and picked over
- 1 medium red onion, diced
- 2 cups spinach, chopped
- 1/3 cup capers, drained
- 1/4 cup pine nuts, lightly toasted
- 1 cup dried cranberries, roughly chopped
- 1/3 cup cold pressed extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- Pinch of kosher salt and freshly ground black pepper to taste
- Place lentils in a pot and cover with 3 cups of water, bring to a boil, reduce to simmer. Check on the lentils after 15 minutes and if they are al dente, they are ready. You do not want overcooked, mushy lentils.
- While the lentils are simmering, make the vinaigrette by placing all ingredients in a jar with a tight-fitting lid and shake to combine.
- When the lentils are cooked, remove from heat, drain and place under cold running water to stop them from continuing to cook.
- Place lentils in a large serving bowl. Add onion, spinach, capers, pine nuts and cranberries and toss with dressing.
- Serve and enjoy!
- Leftovers can be kept in the fridge for up to three days.