Apple & Black Lentil Salad

I’d serve this salad cold as a side dish or at room temperature as a main dish. Because the lentils absorb the vinaigrette, dress them as close as possible to serving.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 20 minutes

Serves: 8

Ingredients

3 radishes, thinly sliced
1 Tbs. + 2 Tbs. cider vinegar
2 Tbs. whole-grain mustard
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. fresh thyme leaves
3 Tbs. extra-virgin olive oil
2 crisp apples, diced (any kind, or a mix of colors)
3 cups cooked cold black lentils
1/2 cup crumbled goat cheese

Instructions

In a small bowl, toss the radishes in 1 Tbs. vinegar.
Make the vinaigrette: In a large bowl, whisk together the remaining 2 Tbs. vinegar with the mustard, salt, pepper, thyme, and oil. Remove 1 Tbs. of the vinaigrette to a medium bowl and toss with the apples to maintain their color.
When ready to serve, toss the lentils and about three-quarters of the apples in the large bowl with the vinaigrette. Divide the mixture into serving bowls.
Top with the remaining apples, the radishes, and the cheese.