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Lentil and Cranberry Salad
A Lentil and Cranberry Salad with spinach, apples, feta, and walnuts, tossed in a simple apple cider vinaigrette. Budget-friendly, filling, and flexible.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Melissa Nolan📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●colander
- ●whisk
- ●bowl
📝 Preparation Steps
1
Gather and prepare all ingredients.
2
Cook
3
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.
water ($0.00)3 cups
4
Whisk
5
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.
lemon (juiced, $0.58*)1apple cider vinegar ($0.04)1 Tbsp
6
Emulsify
7
While constantly whisking, slowly pour the oil into the bowl until smooth. Set aside.
8
Fold
9
To make the salad, add the cooked lentils and spinach to a large bowl. Add the cranberries, diced apples, feta, and walnuts, then fold.
10
Toss
11
Drizzle the salad with the vinaigrette and toss to combine.
Nutrition Facts
calories
288 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
12 g
sodium Content
386 mg
protein Content
12 g
carbohydrate Content
35 g
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