Creamy Grape and Walnut Lentil Salad
For all of you chicken salad, egg salad, any type of creamy salad lovers, I give you lentil salad. Chicken salad’s vegetarian cousin.
Chicken salad was actually one of the things I really enjoyed experimenting with when I first started to get into cooking, but something about shredding chicken just ruins the process for me. It’s not my favorite. Good things there are lentils!
I happen to love lentils in just about any recipe and I think this is one of the most unique ways I’ve used them so far. You can easily cook the lentils ahead of time or buy them pre-cooked in a can or some store’s (looking at you Trader Joe’s) refrigerated sections. I like to cook large batches of dried beans and lentils on Sunday evening and store them for the week or freeze jars full.
Once you have your lentils ready to go this recipe is as simple as mixing the creamy dressing, and stirring in fresh, juicy grapes and crunchy, meaty walnuts. I like this in a sprouted grain wrap, on bread or toast, or even to top a mixed green salad. I think you’ll be amazed how a few ingredients come together to provide so much flavor and texture!
Do yourself a favor and make this ahead of time so you can pack it for lunch during the week.
- 1.5 c brow lentils, cooked
- ⅓ c mayo (vegan if preferred)
- ¼ c Dijon mustard
- 1 t salt
- ⅓ t pepper
- ¼ lentils, chopped
- ½ cup grapes, sliced in half
- ¼ fresh parsley, chopped
- Mix the mayo, mustard, salt and pepper in a large bowl.
- Add the lentils and mix until well combined.
- Gently fold in the grapes, walnuts, and parsley.
- Serve in a wrap, on a sandwich, or on top of mixed greens.
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