Lentil Salad with Apple Cider Vinaigrette
Zippy Lentil Salad with Apple Cider Vinaigrette, made with pomegranate, toasted almonds, scallions, and rich tangy apple cider dressing.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 10 cups vegetable broth
- 3 cups dried green lentils
- 2 cloves garlic minced
- 1 1/2 cups pomegranate arils
- 1 cup toasted sliced almonds
- 1 1/2 cups chopped green onions
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.
Serving: 1g | Calories: 481kcal | Carbohydrates: 63g | Protein: 22g | Fat: 17g | Saturated Fat: 1g | Sodium: 1229mg | Potassium: 916mg | Fiber: 25g | Sugar: 15g | Vitamin A: 840IU | Vitamin C: 11.2mg | Calcium: 105mg | Iron: 6.2mg