LENTILS: Superfood salad

Superfood salad
Prep Time
15 mins

You can spend a lot of money on exotic superfoods if you want, but you can also source your superfoods closer to home. This salad combines lentils, spinach, walnuts, and apples. If you want to impress your audience, you can tell them this dish is packed with folate, vitamin K, alpha-linolenic acid, and quercetin. If you believe what you read on the internet, the superfoods in this salad may variously protect unborn babies from neural tube defects, help blood clot and build strong bones, improve memory and coordination, and reduce risk of cancer. If you believe what you read on the internet...

Course: Lunch, Main Course, Salad
Cuisine: American
Servings: 1
  • 1/4 c to 1/2 c cooked brown or green lentils room temperature
  • 1 big handful baby spinach
  • 1 T apple cider vinegar
  • 1/2 t honey
  • 1/4 t onion powder
  • 1/4 t salt
  • 1 T high quality olive oil
  • 1/2 tart apple
  • 1/4 c walnuts
  • 1/2 small red onion
  • 1/4 c crumbled feta
  • fresh ground pepper to taste
  1. Tear the spinach small and add to large salad bowl.
  2. Mix the dressing: add cider vinegar, honey, onion powder, and salt to small glass jar. Shake vigorously. Add olive oil. Shake again.
  3. Pour the dressing over the spinach. The spinach will wilt slightly while you work.
  4. Toast the walnuts in a dry pan over medium heat until the give off a toasty smell, about 5 minutes.
  5. Dice the apple and slice the onion into fine rings.
  6. When walnuts are toasted, chop them coarsely.
  7. Toss all ingredients together with the spinach.
  8. Serve with fresh ground pepper.

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