The older I get, the more I adore lentils. They’re packed with plant-based protein, fiber, vitamins, and minerals, and you can add them to almost any dish without stealing the spotlight. I LOVE this Lentil and Cranberry Salad recipe. It’s refreshing, light, vibrant, and endlessly customizable. Each ingredient has a purpose, bringing a little something different to the bowl, and it all gets tossed in a simple homemade vinaigrette. Not to mention, the price tag is just as lovable. Lentils are one of the cheapest pantry staples around, and the whole salad comes together with simple ingredients that stretch far.
Easy Lentil Salad with Cranberries
I made my summer lentil salad on repeat during the warmer months, and I’m not quite ready to put away the lentils just yet. For this version, I went for a cozy winter vibe with sweet-tart dried cranberries, salty feta, bright Granny Smith apples, and crunchy walnuts. It all gets tossed with tender cooked lentils and fresh spinach, then drizzled with a perfectly balanced apple cider vinaigrette. It’s a full meal on its own or a hearty, feel-good side dish for dinner. I hope you give this lentil cranberry salad recipe a try and enjoy it as much as I do!
Recipe Success Tips
Be careful not to overcook the lentils, or they’ll be mushy. You can also use other types of lentils, but be sure to follow the directions on the package, as they may require different cooking times. Quinoa would also be a great substitution.
This is a great winter-inspired salad, but feel free to use any fruit or vegetables that you prefer. Red onions, roasted sweet potatoes, pears, pomegranate seeds, beets, and Brussels sprouts are some of my favorite additions.
You don’t have to use feta cheese. Try goat cheese, mozzarella, blue cheese, or Parmesan instead. Also, you can omit the cheese altogether for an awesome vegan meal.
Swap the greens. Substitute the spinach for mixed greens, kale, romaine, arugula, or any other greens that you prefer.
Use whatever crunch you have. I love walnuts for a crunch, but you can also use pecans, almonds, pepitas, homemade croutons, or whatever you’d like!
The dressing is a temporary emulsion, so the oil and vinegar will separate as it sits. Dijon mustard helps emulsify the vinaigrette and hold everything together, but if you make it in advance and don’t use it right away, it will separate. Just give it a quick shake or stir to recombine before dressing your lentil cranberry salad.
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Lentil and Cranberry Salad
A Lentil and Cranberry Salad with spinach, apples, feta, and walnuts, tossed in a simple apple cider vinaigrette. Budget-friendly, filling, and flexible.
Course Salad
Cuisine American
Total Cost $9.42 recipe / $1.57 serving
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 6servings (1/3 cup each)
Calories 288kcal
Author Melissa Nolan
Equipment
Medium Pot with Lid
Colander
Large Bowl
Small Bowl
Whisk
Ingredients
Salad Ingredients
3cupswater$0.00
1cupbrown lentilsuncooked and rinsed (180g) $0.76
6oz.fresh spinach6 cups (170g) $2.18
½cupdried cranberries85g, $0.98
1Granny Smith applecored, and small dice (1 cup, 220g) $0.80
½cupfeta cheese85g, $2.21
⅓cupwalnutschopped (55g) $1.63
Vinaigrette Ingredients
1lemonjuiced, $0.58*
1Tbspapple cider vinegar$0.04
2tspDijon mustard$0.04
1tspgranulated sugar$0.01
¼tspgarlic powder$0.01
½tspsalt$0.02
½tspblack pepperfreshly cracked, $0.08
⅛cupvegetable oil$0.08**
Instructions
Gather and prepare all ingredients.
Bring 3 cups of water to a simmer in a medium pot. Once it’s simmering, add the lentils. Let the pot return to a simmer and place a lid tilted on top. Allow the lentils to simmer for about 20 minutes. After 20 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander and rinse with cold water to cool.
While the lentils are cooking, make the vinaigrette. Whisk the lemon juice, apple cider vinegar, Dijon, sugar, garlic powder, salt, and pepper in a small bowl until combined.
While constantly whisking, slowly pour the oil into the bowl until smooth. Set aside.
To make the salad, add the cooked lentils and spinach to a large bowl. Add the cranberries, diced apples, feta, and walnuts, then fold.
Drizzle the salad with the vinaigrette and toss to combine.
See how we calculate recipe costs here.
Notes
*You can use 2-3 Tbsp of bottled lemon juice instead of fresh.**I used vegetable oil to make the vinaigrette because that’s what I had on hand. Feel free to use olive oil or any other oils you desire.
how to make Lentil and Cranberry Salad step-by-step photos
Gather all of your ingredients.
Cook the lentils: Add 3 cups of water to a medium saucepan and bring it to a simmer. Stir in 1 cup brown lentils (rinse them and remove any debris first), let the water come back to a simmer, then cover the pot with the lid slightly tilted on top. Cook for about 20 minutes. After 20 minutes, check the lentils for doneness; they should be soft but still hold their shape.
Drain the lentils in a colander and rinse with cold water to stop the cooking process and cool them down.
Make the dressing: While the lentils cook, prepare the vinaigrette. Add the juice from one lemon (about 2-3 Tbsp), 1 Tbsp apple cider vinegar, 2 tsp Dijon mustard, 1 tsp sugar, ¼ tsp garlic powder, ½ tsp salt, and ½ tsp black pepper to a small bowl. Whisk until well combined. Now, slowly drizzle in ⅛ cup oil while whisking continuously until the dressing is smooth and emulsified.
Set the dressing aside while you assemble the salad.
Prepare the salad: In a large bowl, combine the cooled lentils and 6 oz. fresh spinach. Add ½ cup dried cranberries, 1 chopped Granny Smith apple, ½ cup feta, and ⅓ cup chopped walnuts, gently tossing to mix. Pour the vinaigrette over the salad and toss until everything is evenly coated.
Serve and enjoy!
Serving Suggestions
Lentils are high in protein and fiber, making this a great complete meal, or perfect for a side dish! If you want to bulk it out some more, I recommend adding shredded chicken or baked tofu for even more filling power. As a side, this salad is super flexible. It’s great alongside seafood lasagna, pan-seared pork chops, crispy chicken schnitzel, or a simple grilled protein. I also love serving it at potlucks, packing it up for work lunches, or setting it out as part of a casual winter dinner spread.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Just keep in mind that the spinach will wilt the longer it’s stored.
