Spicy arugula is tossed with crispy baked lentils and fresh apples in this delicious vegan salad. One bite and you won’t be able to resist this arugula salad with crispy lentils and spiralized apples!
Welcome to another Monday my friends. The weather is a bit intense here today with some crazy winds and rain. It’s a stay-in-your-pjs and read kinda day! If only we could all do that, right?
Speaking of reading, I really want to make a conscious effort to read more this year. I said that last year and kept up with it for about a month. I’ve always loved reading, but I find it difficult to take time to sit down and read. The day always seems to get away from me and then I end up spending mindless time on my phone at night. So, instead of being glued to my phone, I’m going to start reading. Any book recommendations? I have a really long list going, but one can never have too many recommendations!
Anyway, did you have a nice weekend? Nothing too eventful around here. In fact, I can’t really remember what we did all weekend other than install kitchen cabinet/drawer handles. I think my short term memory is suffering a bit!
Time to talk about arugula salads. Arugula is one of my favorite salad greens. If I’m eating a salad, chances are it’s either an arugula base or kale. I’m really not a fan of lettuce anymore. It’s just so bland and watery… and I want flavor in my salads!
I love that spicy/bitter bite from arugula. It pairs amazingly well with so many different flavors. Today’s recipe is a very simple salad, but it packs in a lot of flavor, texture, and health benefits!
Are you a lentil fan? I absolutely love lentils, but even if you don’t, you’re going to love this salad. These aren’t your average lentils. They are crispy lentils.
Need a healthy crouton substitute? Crispy lentils. Looking for a crunchy, healthy snack? Crispy lentils. Basically, crispy lentils are the answer to everything. You can make a big ‘ole batch and keep them in a plastic container.. and they stay crispy!
Not only are these crispy lentils easy to make, but they are a packed with vitamins, minerals, protein, and fiber. If you’re a vegetarian or vegan, you definitely need lentils in your life. Even if you eat meat, you still need lentils in your life! 1 cup of cooked lentils contains ~18 grams of protein, ~16 grams of fiber, plus they are a fantastic source of folate as well as other important vitamins and minerals.
Ok, enough about the crispy lentils. Let’s talk about the rest of the salad components.
We have arugula and the crispy lentils, plus spiralized apples for sweetness and sliced almonds because I put them on just about every salad. The dressing is the same apple cider vinaigrette from this salad. And that’s all there is to it!
A few recipe notes:
- The recipe is written for 4 servings, which is more of a side salad portion. However, if you want it to be an entree you can simply break it into 2 larger servings.
- If you’re making it ahead, I suggest making the components ahead and keeping them separate. When you’re ready to eat, spiralize the apples and toss it all together.
- Feel free to add chicken or shrimp to this salad if you’re a meat eater and want some more protein!
Salads definitely don’t have to be boring, so grab some lentils and make this one! And, don’t forget to enjoy your week. 😊
- ½ Cup French Green Lentils, picked over and rinsed
- 1 ½ Cups Water
- Pinch of Salt
- 1 Tablespoon Extra-Light Olive Oil
- Salt & Pepper, to taste
- 3 Tablespoons Apple Cider
- 1 Tablespoon Apple Cider Vinegar
- 1 Teaspoon Dijon Mustard
- ¼ Cup Extra-Virgin Olive Oil
- Salt & Pepper, to taste
- 1 (5 oz.) Container or Bag Fresh Baby Arugula
- 2 Apples, spiralized
- ¼ Cup Sliced Almonds
- Place the rinsed lentils in a medium pot and cover with the water and a pinch of salt. Bring to a simmer and allow the lentils to cook until just tender, but still a bite to them, about 25 minutes. Drain and rinse the lentils with cold water.
- Meanwhile, preheat the oven to 400º.
- Lay the drained lentils out on a baking sheet and pat dry with paper towels. Drizzle the lentils with the tablespoon of olive oil and season with salt and pepper. Roast the lentils for 20-25 minutes, stirring halfway through. Let the lentils cool completely.
- Making the vinaigrette by combing the apple cider, vinegar, Dijon, and olive oil in a small mason jar. Cover with the lid and shake to combine. Season the vinaigrette with salt and pepper to taste.
- In a large bowl, combine the arugula, apples, almonds, and half of the crispy lentils. Drizzle with 2-3 tablespoons of the dressing and toss to combine. Portion the salad evenly among 4 salad plates and top each with more crispy lentils.