This Greens and Lentil Salad is full of flavor! I like to use a mixture of spinach and arugula for the greens, however you can use any combination of greens that you'd like. Prepare dried lentils ahead of time or use canned lentils (from a BPA free can), to save you some time. The Easy Vinaigrette helps give this salad its tangy flavor and it also works great with other salads. I always make a big batch of this vinaigrette because I use it so often.
3 cups baby spinach and arugula leaves, mixed
1 1/2 cups lentils (cooked and cooled if using dried lentils, rinsed and drained if using canned lentils)
1 red pepper, diced
3 green onions, finely sliced
1/4 cup dried cranberries
1/4 cup walnut pieces (optional)
crumbled goat cheese, to taste
2 Tbsp olive oil*
1 1/2 Tbsp balsamic vinegar OR apple cider vinegar**
2 tsp Dijon mustard
2 tsp honey
Put all ingredients in a small bowl and whisk together.
Divide greens into 2 or 3 bowls (depending on serving size of salad you'd like)
Evenly sprinkle each of the remaining ingredients on top of greens in each bowl.
Drizzle Easy Vinaigrette over top.
This salad is best when it's made right before eating. You can easily have all the ingredients ready to go beforehand.
*I recommend using a high quality, organic olive oil because some inexpensive brands use substitute ingredients.
**If you don't want to use balsamic vinegar, use the same amount of apple cider vinegar instead.
In place of spinach and arugula, this Best Salad Base Recipe also works really well for this salad. If using, omit the green onions from this recipe as the salad base already contains green onions, just add everything else.
If you love this Greens and Lentil Salad recipe, I'd greatly appreciate you sharing this post so that others can enjoy it as well. Thank you.