Welcome to a vibrant bowl of goodness with this Lentil and Cranberry Salad. I’ve spent many weekends perfecting this recipe, experimenting with textures and flavors, and I can’t wait to share my discoveries with you. This budget-friendly dish combines earthy lentils with sweet cranberries, fresh spinach, and a zingy vinaigrette that dances on the palate. It’s the perfect meal prep option or light summer lunch, and if you’re curious about other fresh salads, check out my Healthy Winter Salad too!
About Lentil and Cranberry Salad
This Lentil and Cranberry Salad is not only refreshing but also embodies the essence of simplicity and nourishment. During my various testing sessions, I found that each ingredient enhances the other beautifully. It’s a fantastic main or side dish, and its colorful presentation makes it a hit at gatherings. Plus, it’s budget-friendly, proving that healthy eating doesn’t have to break the bank.
- Quick prep—ready in under 35 minutes.
- Versatile—easily adaptable for what you have on hand.
- A family favorite—everyone loves the sweet, salty, and crunchy textures.
- Lentils have deep culinary roots and are a great source of protein.
Key Ingredients & Their Roles
- Lentils: These hearty legumes provide protein and fiber; for a quick option, try canned lentils.
- Dried Cranberries: They add a sweet and tart flavor; feel free to swap with raisins for a different sweetness.
- Fresh Spinach: A nutritious leafy green offering crispness; you can substitute kale for a more robust texture.
- Feta Cheese: It brings a creamy element; goat cheese works beautifully as an alternative.
How to Make Lentil and Cranberry Salad
- First, gather your ingredients to make the process seamless—you’ll appreciate having everything at hand.
- In a medium pot, simmer 3 cups of water. Once bubbling, carefully add the rinsed lentils. Place a lid slightly ajar and let them simmer for about 20 minutes. Keep an eye out; they should be tender yet firm to the bite.
- Meanwhile, prepare the vinaigrette by whisking together freshly squeezed lemon juice, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and black pepper.
- While mixing vigorously, drizzle in ¾ cup of vegetable oil until it combines smoothly. Set aside to let the flavors meld.
- When the lentils are done, drain and rinse them under cold water to stop the cooking process. In a large bowl, combine the lentils, fresh spinach, cranberries, diced apple, feta, and walnuts, gently folding to mix.
- Finally, drizzle the vinaigrette over the salad and toss lightly to coat every component in that bright and zesty flavor.
Pro Tips & Troubleshooting
- During my testing, I discovered that allowing the lentils to sit for a few minutes after cooking helps them firm up, preventing mushiness.
- A common misstep is overcooking the lentils; watch closely after 15 minutes, as they can become too soft. Adjust the timing based on your stove.
- Feel free to add seasonal ingredients like roasted sweet potatoes or butternut squash for an autumn twist.
- This recipe scales beautifully. Simply double or halve the quantities as needed for your crowd.
Storage & Make-Ahead Guide
You can easily store this salad in the fridge for up to 4 days. For longer storage, it can be frozen for around 2 months. I noted that the flavors deepen after a day, but it’s best to add the spinach just before serving to retain its freshness.
Serving Suggestions
This Lentil and Cranberry Salad pairs wonderfully with grilled chicken or a crusty bread like my Homemade Garlic Bread. It also shines as a stand-alone dish at lunchtime.
Frequently Asked Questions
- How can I make this salad vegan? Use a plant-based feta replacement or simply omit cheese for a lighter version.
- Can I use another type of lentils? Yes! Green or black lentils work well, but cooking times may vary slightly.
- What can I add for extra protein? Grilled chicken or chickpeas would fit perfectly in this salad.
- Is it possible to make it ahead of time? Absolutely! Just keep the spinach separate until serving to maintain its crispness.
- How should I serve leftovers? Reheat gently or enjoy cold straight from the fridge!
Final Thoughts
This Lentil and Cranberry Salad has become a staple in my home, especially when I crave something nutritious yet satisfying. I love enjoying it with a splash of extra lemon juice for an added zing. I encourage you to try it and share your experience—would love to hear how it turns out in your kitchen!
More Recipes You’ll Love
- Healthy Winter Salad – a refreshing, seasonal alternative
- Chickpea Salad – complements with similar textures and proteins
- Carrot Cake Oatmeal Cookies – a sweet treat for a balanced meal
- Crispy Roasted Chickpeas – a great crunchy contrast
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Lentil and Cranberry Salad
Ingredients
- 3 cups water
- 1 cup brown lentils uncooked and rinsed
- 6 oz. fresh spinach
- 1/2 cup dried cranberries
- 1 Granny Smith apple cored and small diced
- 1/2 cup feta cheese
- 1/3 cup walnuts chopped
- 1 lemon juiced
- 1 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tsp granulated sugar
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper freshly cracked
- 1/8 cup vegetable oil
Instructions
- Gather and prepare all ingredients.
- Bring 3 cups of water to a simmer in a medium pot. Once it’s simmering, add the lentils. Let the pot return to a simmer and place a lid tilted on top. Allow the lentils to simmer for about 20 minutes. After 20 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander and rinse with cold water to cool.
- While the lentils are cooking, make the vinaigrette. Whisk the lemon juice, apple cider vinegar, Dijon, sugar, garlic powder, salt, and pepper in a small bowl until combined.
- While constantly whisking, slowly pour the oil into the bowl until smooth. Set aside.
- To make the salad, add the cooked lentils and spinach to a large bowl. Add the cranberries, diced apples, feta, and walnuts, then fold.
- Drizzle the salad with the vinaigrette and toss to combine.