Description
This Easy Vegan Lentil Salad is a flavorful, nutrient-packed dish perfect for a quick lunch or a healthy side. Featuring cooked lentils, shredded carrots, celery, fennel, dates, olives, and toasted walnuts, it’s tossed with a vibrant dressing of olive oil, garlic, lemon juice, balsamic vinegar, mustard, maple syrup, turmeric, and cinnamon. Serve it over massaged kale or arugula for an extra green boost. Ready in just 17 minutes, this salad stores well in the fridge for up to five days, making it ideal for meal prep.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked brown or green lentils
- 6 carrots, shredded
- 3 ribs celery, chopped
- 1 fennel bulb, diced
- 1/2 cup pitted and chopped dates
- 1/2 cup diced olives
- 1/2 cup toasted and chopped walnuts
- 1/4 cup fresh mint, chopped
Dressing Ingredients
- 1/4 cup olive oil
- 1/2 tablespoon garlic infused olive oil or minced garlic
- 1 lemon, juiced
- 2 tablespoons balsamic vinegar
- 1 teaspoon mustard
- 1 teaspoon maple syrup
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- Salt, to taste
Instructions
- Combine salad ingredients: In a large bowl, mix together the cooked lentils, shredded carrots, chopped celery, diced fennel, chopped dates, diced olives, toasted walnuts, and fresh mint to combine all the salad components evenly.
- Prepare the dressing: In a small bowl or jar, whisk together the olive oil, garlic infused olive oil or minced garlic, lemon juice, balsamic vinegar, mustard, maple syrup, turmeric, cinnamon, and salt. Taste and adjust the seasoning or spice levels as desired to achieve your preferred flavor balance.
- Toss the salad with dressing: Pour the dressing over the salad ingredients and toss thoroughly to ensure every ingredient is well coated with the flavorful dressing. For extra nutrition, serve the salad over massaged kale or arugula leaves.
- Storage and serving: Enjoy the salad immediately or store in an airtight container in the refrigerator for up to 5 days. This makes it an excellent option for quick meal prep throughout the week.
Notes
- This salad is vegan and packed with plant-based protein and fiber.
- Using garlic infused olive oil adds subtle garlic flavor without overpowering the dressing.
- Substitute walnuts with pepitas or other nuts if preferred.
- Massaging kale before serving makes it softer and easier to eat.
- The salad holds up well in the fridge, allowing flavors to meld and deepen over time.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan
Keywords: vegan lentil salad, healthy salad, plant-based protein, quick salad, gluten free salad, easy lentil recipe
