Description
A vibrant and nutritious salad combining lentils, apples, walnuts, and celery root, perfect for any occasion.
Ingredients
Scale
- 3 cups cooked lentils, cooled
- 1 apple, sliced or diced
- 1 medium celeriac root, peeled and cut into matchsticks
- 1 celeriac stalk and leaves, chopped
- 1/4–1/2 cup chopped walnuts, toasted (optional)
- 1/4 cup Italian parsley, chopped
- 1/2 cup finely chopped sweet onion (or green onion)
- 1/4 cup olive oil
- 1/3 cup apple cider vinegar
- 3 tablespoons maple syrup or honey
- 2 teaspoons toasted cumin seeds (or 2 tsp ground), crushed lightly
- 2 teaspoons Dijon or stone-ground mustard
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
- Pinch cayenne (optional)
Instructions
- Prepare your lentils: Place your cooked lentils in a large bowl and set aside.
- Prep the celeriac: Peel and cut the celeriac into matchsticks, then toss into the bowl with lentils.
- Slice the apple: Cut apple into matchsticks with peel on and add to the bowl.
- Chop the onion: Finely dice the sweet onion and mix it in.
- Add celery: Slice and add the celeriac stalk.
- Garnish: Add half of the chopped parsley to the bowl.
- Make the dressing: Whisk together olive oil, apple cider vinegar, maple syrup, cumin, mustard, salt, pepper, and cayenne.
- Combine: Fold the dressing into the lentil mixture and let sit for 15 minutes.
- Final adjustments: Taste and adjust salt and pepper as needed.
- Serve: Present on a platter garnished with reserved parsley.
Notes
This salad keeps in the fridge for up to 3 days and can be made in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Lentil Salad, Vegan Salad, Healthy Recipes, Quick Lunch, Meal Prep
