Winter Crunch Lentil Salad
A hearty, flavorful winter salad packed with tender lentils, crisp greens, salty olives, sweet pomegranate, and crunchy candied nuts. Tossed in a bold mustard-maple vinaigrette, it’s the perfect balance of fresh, sweet, and savory—great for meal prep or serving as a side dish!
Ingredients
Salad
- 4 cups mixed greens
- 2 cups brown lentils cooked
- ½ cup green olives sliced
- ¼ cup dill
- ½ cup feta cheese
- 1 shallot thinly sliced
- ¼ cup pomegranate kernals
Candied Nuts
- ½ cup Hazelnuts (you can also use pecan, walnuts, cashews or almonds)
- ¼ cup maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ½ tsp paprika
- 1 pinch salt and pepper
Dressing
- ¼ cup olive oil
- 1 tbsp whole grain mustard
- 1 tbsp maple syrup
- 2 tbsp red wine vinegar
- ½ tsp garlic crushed
- salt and pepper to taste
Instructions
- Start by making the candied nuts. Pour the nuts, maple syrup, cinnamon, ginger, paprika, salt, and pepper into a small pot. Mix it all together to coat the nuts. Bring the mix to a light boil, then turn it down and let it simmer until the maple syrup has caramelized. Take off the heat and immediately pour onto a piece of parchment paper to cool. Once the nuts are cool run a knife through them to roughly chop them.
- Add all the dressing ingredients to a jar and shake until the dressing emulsifies.
- Add the lettuce, baby spinach, brown lentils, green olives, feta, shallots, and pomegranate kernels to a bowl. Drizzle over the dressing and toss it together. Top with the candied nuts and serve.
Nutrition
Serving: 1gCalories: 481kcalCarbohydrates: 56gProtein: 21gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 11mgSodium: 367mgPotassium: 832mgFiber: 22gSugar: 13gVitamin A: 663IUVitamin C: 12mgCalcium: 147mgIron: 6mg
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