Lentil Waldorf Salad
Earthy, crunchy, and dressed up with a honey-sweetened apple cider vinaigrette, this lentil Waldorf salad makes for a satisfying meal prep lunch!
Servings: 8
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.
Video
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.
Nutrition
Serving: 0.5cup | Calories: 297kcal | Carbohydrates: 33g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 383mg | Potassium: 501mg | Fiber: 13g | Sugar: 9g | Vitamin A: 103IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 3mg
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