Recipe Overview
Why you’ll love it: Earthy, crunchy, and dressed up with a honey-sweetened apple cider vinaigrette, this lentil Waldorf salad makes for a satisfying meal prep lunch!
How long it takes: 50 minutes
Equipment you’ll need: saucepan, large bowl
Servings: 8 as side, 4 as main dish
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Lentils are a favorite of mine, and there are so many interesting varieties. I love using red lentils to make smooth, comforting red lentil soup. Brown lentils are the base for delicious lentil soup with pasta. My go-to green (or French) lentils are the star of this Waldorf salad, but I also love one pot green lentil stew with sweet potatoes and kale, or another lentil salad with feta cheese and summer vegetables. Brown or green lentils also make a great stand-in for meat, like in my vegan bolognese.
Lentil Waldorf Salad
Fabulous flavor. The combination of the tangy dressing, earthy lentils and walnuts, sweet grapes and apples, and fresh celery give this salad so many layers of flavor and texture. And all those flavors get even better after a day or two in the fridge!
Healthy and filling. Lentils are packed with protein and fiber, making this a vegetarian lunch that will keep you full and satisfied. It is so tasty, both as a light meal or as a side dish.
Versatile. This salad can be served warm or cold, as a side dish or a vegetarian main dish. It pairs well with everything from spatchcock chicken to turkey burgers. You can also use it as a base for meal bowls with oven roasted sweet potatoes, kale, and apple-sage sausage.
Ingredient Notes
- Green lentils: Green lentils may be called French or Puy lentils. They are greenish in color and hold their shape better than brown lentils. They are somewhat peppery in flavor. You’ll need water and salt to cook them.
- Extra virgin olive oil: The base of the vinaigrette is olive oil. Other types of oil could be substituted, such as avocado or grapeseed oil, but I like the flavor olive oil adds.
- Apple cider vinegar: I love the fruity flavor of apple cider vinegar and it really complements the other salad ingredients. Red wine or sherry vinegar also work well with lentils.
- Honey: Waldorf salad leans toward sweet, so I add a little bit of honey to balance the acidity of the vinegar.
- Dried thyme: Thyme adds a woodsy note that pairs nicely with the earthy flavor of lentils. Fresh thyme could be substituted if you happen to have it on hand.
- Grapes: You could use either red or green seedless grapes. I slice them in half so they’re easier to eat.
- Celery: Crisp green celery adds a nice crunch and fresh flavor. If your celery has leaves still attached, you can chop those and add them to the salad too; they have a flavor similar to parsley.
- Apple: Use a bright green Granny Smith apple for tartness, or something like Honeycrisp or Pink Lady for a sweet-tart balance.
- Walnuts: Be sure to toast the walnuts in a dry skillet set over medium heat to bring out their flavor. You don’t want to skip this step because it really makes the walnuts shine.
How to Make Lentil Waldorf Salad
Cook the lentils. First, rinse the dried lentils well under cool running water, and pick them over for any debris or small pebbles. Combine the water and salt in a saucepan, and bring it to a boil. Add the lentils, cover, and reduce the heat. Simmer until the lentils are just tender; this should take 22 to 25 minutes. Try not to overcook them. They should be fairly firm and hold their shape. Drain well.
Make the dressing. Whisk together the olive oil, apple cider vinegar, honey, thyme, salt, and pepper in a bowl (large enough to hold the entire salad) until the vinaigrette emulsifies, that is, until the vinegar, honey, and olive oil are completely combined. The dressing will look a little creamy and slightly thicker in consistency.
Toss the salad. Stir in the grapes, celery, apple, and apple, then fold in the lentils. You can either add the walnuts right away, or wait until you’re about to serve the salad so they stay as crunchy as possible.
Serve. Season to taste. Serve immediately or refrigerate for later.
Easy Recipe Variations
- Use pears instead of apples. Choose a variety that’s somewhat firm and that won’t disintegrate into the salad.
- Roast the grapes. Roasted grapes are jammy and delicious, and will add an entirely different spin to this salad. Plan on serving this salad warm! Slice the grapes in half, toss them in a bit of olive oil, and roast them at 425ºF for 10 to 15 minutes, or until they’re tender and just starting to brown.
- Try another nut or make it nut-free. Replace the walnuts with almonds, pistachios, or pecans. Sunflower seeds or pepitas could be swapped in for a nut-free salad.
- Make it cheesy. Feta cheese, goat cheese, or blue cheese add punchy flavor and protein.
- Take a shortcut. Don’t want to make homemade vinaigrette? Use bottled store-bought vinaigrette. Anything that’s tangy and slightly sweet would work.
- Add greens. Serve the salad over a bed of massaged kale or baby spinach.
Serving Suggestions
- Pork. I think the flavor of pork pairs nicely with this salad, especially a dish like grilled pork kabobs with apples.
- Chicken. This cranberry chicken or bacon wrapped chicken breast would go well.
- Bread. If you’re serving the salad as a vegetarian main course, crusty Dutch oven bread or apple cinnamon muffins would be perfect go-alongs. Irish soda bread or beer bread are great choices, too, and they’re easy to make.
Make this salad ahead. Store it in the fridge for lunches. In fact, it would be great for lunchboxes! Prepare the salad, put it into airtight containers, and store in the fridge for up to 3 days.
Get a head start. If you want, make the lentils a day ahead and store them in the fridge so you can quickly whip up the salad when you’re ready.
More Easy Salad Recipes
Lentil Waldorf Salad
Ingredients
For lentils:
- 1 ½ cups small green lentils, rinsed and any debris removed (may be called French or Puy lentils)
- 4 cups water
- ¾ teaspoon kosher salt
For dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
For salad:
- 1 ½ cups seedless red grapes, halved (or green grapes, if you prefer)
- 1 cup thinly sliced celery (about 2 stalks)
- 1 cup chopped apple
- ¾ cup walnuts, roughly chopped and toasted (see note)
Instructions
- In a medium saucepan, bring water, and ¾ teaspoon salt to a boil. Add rinsed lentils, cover, and reduce to simmer. Cook for 22 to 25 minutes or until just tender (don’t overcook). Drain well, and set aside to cool while you prep the rest of the salad.1 ½ cups small green lentils, rinsed and any debris removed, 4 cups water, ¾ teaspoon kosher salt
- In a large bowl, whisk together olive oil, vinegar, honey, thyme, salt, and pepper.¼ cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, ½ teaspoon dried thyme, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- To the bowl with the dressing, add grapes, celery, apple, and apple. Stir lightly, then fold in the cooled lentils until ingredients are combined. (If desired, reserve walnuts until ready to serve so they stay crunchy.)1 ½ cups seedless red grapes, halved, 1 cup thinly sliced celery, 1 cup chopped apple, ¾ cup walnuts, roughly chopped and toasted
- Taste and season the salad with additional salt and pepper, if desired. Enjoy immediately, or refrigerate until ready to serve.
Notes
- Walnuts: Toasting the walnuts enhances their flavor. Learn how to toast walnuts (3 different methods).
- Variations: You could add feta, goat cheese, or blue cheese crumbles to the salad, if desired. Instead of walnuts, coarsely chopped almonds are great, too. Green grapes could be substituted for red grapes.
- Storage: Refrigerate the salad in a covered container for up to 3 days.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
What a refreshing combination of ingredients.
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LL
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This salad look great! I love the addition of sweet grapes. I think Artie might have a hard time eating it though. He would probably be searching for the meat…haha.
I saw this in Everyday Food and wanted to make it–I am loving lentils lately! Glad to hear it was good, I’ll have to make soon!