The salads that I eat in the winter tend to be much heavier than my summertime blends. I like to add in all kinds of roots, fruits, and nuts to make the salad as dense as possible. My seasonal favorites include carrots, cranberries, and walnuts, but feel free to use whatever you have on hand. I do recommend using green or brown lentils, as they retain their shape better and stay hearty rather than turning mushy. A lentil salad is a classic French staple that is perfectly complemented by a maple Dijon dressing.
- 3 cups water
- 1 cup green or brown lentils
- 1/2 cup red onion, diced
- 1 carrot, grated
- 1/2 cup dried cranberries
- 1/2 cup walnuts
- 1/4 cup scallions, diced
- For the dressing:
- 2 tbsp olive oil
- 3 tbsp apple cider vinegar
- 3 tbsp maple syrup
- 1 tbsp dijon mustard
- 1/2 tsp garlic powder
- salt and black pepper to taste
1. Add the water to a large pot and bring to a boil.
2. Add the lentils and reduce to a simmer, cooking for about 20 minutes or until the lentils are soft.
3. While the lentils are cooking, prepare the dressing. Add all ingredients to a small mixing bowl and whisk together.
4. Remove lentils from the stove and pour into a strainer. Run under cold water to cool and stop from cooking. Return lentils to the large pot.
5. Add the onions, carrots, cranberries, walnuts, and scallions to the lentils and stir.
6. Pour the dressing over the lentils and mix well.
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Photo: Lauren Sacerdote