Lentil Salad with Cranberries

This warm lentil salad with cranberries is an easy to make and scrumptious dish. A perfect vegetarian/ vegan side dish for any meal.

I use whole brown lentils, but you can make this recipe with green lentils as well. Cranberries add a slight sweetness and toasted walnuts add amazing nuttiness to the dish.

About the recipe

I think it is very important to have some easy salad recipes in ones repertoire. Like this Thai quinoa salad and this pasta salad with back beans are two of my favorites.

Here I have another tasty warm lentil salad that is very easy to make and absolutely delicious. It is packed with flavor and protein. Plump cranberries and nutty toasted walnuts make this recipe a super hit with even picky eaters.

It is a great item on a holiday menu or even for potlucks. You can adapt the recipe and add nuts or cheese (feta would be excellent) to make it even more holiday worthy.

A slight sweet and tart dressing gives this brown lentil salad recipe an amazing flavor. Serve either at room temperature or chilled. This is a perfect dish to make ahead of time.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this vegan lentil salad with cranberries:

• Lentils ~ use either brown or green lentils. The best part of these lentils are that you do not have to soak them before hand.
• Cranberries ~ you can substitute with golden or black raisins.
• Walnuts ~ or use your favorite nut here.
• For the dressing you will need:
  • Extra virgin olive oil
  • Agave nectar ~ if not vegan, you can sub with honey.
  • Lemon/ lime juice.
  • Salt and pepper.
  • Cilantro or parsley.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Cook Lentils

Combine lentils, water and salt in an Instant pot or a large saucepan. Cook on high pressure for 8~10 minutes or until the lentils are tender, but not mushy.

Drain any excess water and transfer the lentils to a medium size bowl. Set aside to cool slightly.

Make the dressing

In a small bowl. combine olive oil, agave nectar, lemon juice, salt and pepper. Whisk well.

Assemble the salad

Pour dressing over the lentils in the bowl. Add toasted walnuts, cranberries and mix well to combine. Serve the salad right away or chill until ready to serve.

Expert Tips

• You can use either green or brown lentils in this salad recipe.
• Substitute cranberries with golden or black raisins.
• Feel free to use any of your favorite nuts here. Toast them before using.
• If not vegan, use honey in the dressing instead of agave nectar.
• You can also skip the nuts all together.
• Serve lentil salad warm or chilled.
• Store leftover salad in an airtight container for up 3 days in the fridge.

You might also like

Here are a few more delicious lentil recipes that you might like:

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Recipe Card

Lentil Salad with Cranberries

This warm lentil salad with cranberries is an easy to make and scrumptious recipe. A perfect vegetarian/ vegan side dish for any meal.

Author: Pavani

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Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Course: Salad

Cuisine: American

Servings: 4 servings

Ingredients

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• 1 cup Brown Lentils, rinsed & drained
• 3 cups Water
• To taste Salt & Pepper
• ½ cup Walnuts, toasted and chopped
• ½ cup Dried Cranberries

For the Dressing:

• 1 tablespoon Extra virgin Olive oil
• 2 teaspoons Agave Nectar
• 1 tablespoon Lemon/ Lime juice
• 1 tablespoon Cilantro or Parsley, finely chopped
• To taste Salt & Pepper

Instructions

Cook Lentils:

• Combine lentils, water and salt in an Instant pot or a large saucepan. Cook on high pressure for 8~10 minutes or until the lentils are tender, but not mushy.

  To cook in a saucepan, use 4 cups water. Bring the mixture to a boil and simmer for 15-20 minutes until the lentils are tender, but not mushy.

  Drain any excess water and transfer the lentils to a medium size bowl. Set aside to cool slightly.

Make the dressing:

• In a small bowl. combine olive oil, agave nectar, lemon juice, salt and pepper. Whisk well.

Assemble the Salad:

• Pour dressing over the lentils in the bowl. Add toasted walnuts, cranberries and mix well to combine. Serve the salad right away or chill until ready to serve.

Video

Notes

• You can use either green or brown lentils in this salad recipe.
• Substitute cranberries with golden or black raisins.
• Feel free to use any of your favorite nuts here. Toast them before using.
• If not vegan, use honey in the dressing instead of agave nectar.
• You can also skip the nuts all together.
• Serve lentil salad warm or chilled.
• Store leftover salad in an airtight container for up 3 days in the fridge.

Nutrition

Calories: 359kcal | Carbohydrates: 48g | Protein: 15g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Sodium: 13mg | Potassium: 535mg | Fiber: 16g | Sugar: 16g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 4mg

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