Pour the vegetable broth into a large stockpot. Bring to a boil. Add the dried lentils and garlic. Stir and lower the temperature to medium-low. Simmer for approximately 20 minutes, until firm, but cooked through. Drain off any excess broth and pour the lentils into a large salad bowl.
Once the lentils are mostly cooled, add the pomegranate arils, toasted almonds, and chopped green onions.
In a small bowl, measure the Musselman's Apple Butter, apple cider vinaigrette, oil, and sriracha. Whisk until smooth, then salt and pepper to taste. Pour the dressing over the lentil salad and toss to coat. Serve at room temperature or cold.
Notes
Store any leftover lentil salad in the refrigerator for up to 3 days! It is best if the salad is not dressed with it is stored, but if it is dressed, mix up the salad again before eating the leftovers!