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.

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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!

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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.

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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.

Creamy Grape & Walnut Lentil Salad
Author: 
Recipe type: Lunch
Prep time: 
Total time: 
Serves: 8
 
Easy lentil salad with crunchy walnuts and bursts of fresh grapes. A delicious lunch in a wrap or on top of greens.
Ingredients
  • 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
Instructions
  1. Mix the mayo, mustard, salt and pepper in a large bowl.
  2. Add the lentils and mix until well combined.
  3. Gently fold in the grapes, walnuts, and parsley.
  4. Serve in a wrap, on a sandwich, or on top of mixed greens.
Notes
This tastes best fresh but will stay in the fridge for 2-3 days.

 

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