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A collection of yummy vegan recipes ideal to feed your hungry army of kids, family, and friends on Memorial Day!
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Vegan Lentil, Beet and Cherry Salad

This Vegan Lentil, Beet and Cherry Salad is a powerhouse of a plant-based gluten free salad that will keep you fuelled all day long!
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 4 - 6 people
Calories 200kcal

Ingredients

Salad:

  • 1 cup 250 ml brown lentils, rinsed and dried
  • 2 cups 500 ml water
  • Salt and pepper to taste
  • 1 tbsp 15 ml extra virgin olive oil
  • 6 small beets golden, red, candy cane or a mix, scrubbed
  • 5 cups 1250 ml arugula
  • ½ cup 125 ml fresh or frozen (thawed) cherries, pitted
  • ¼ cup 60 ml pistachios, crushed
  • 1.5 oz vegan soft cheese crumbled

Dressing:

  • ½ cup 125 ml fresh or frozen (thawed) cherries, pitted
  • ¼ cup 60 ml balsamic vinegar
  • 1/3 cup 75 ml extra virgin olive oil
  • 1 tsp. 5 ml Dijon mustard
  • ½ tsp 2.5 ml herbs de province
  • Salt and pepper to taste

Instructions

  • Combine the lentils and water in a saucepan. Bring to a boil, then reduce the heat to a simmer over medium low heat. Cook the lentils for about 20 to 30 minutes, or until tender, then generously season them with salt and pepper. Set aside.
  • Meanwhile, preheat oven to 425 F. Toss three beets (different colours, if desired) with a bit of olive oil and wrap each in aluminum foil. Place on a baking sheet and roast until tender when poked with a knife, about 45 to 60 minutes. When cool enough to handle, rub with a paper towel to remove the skins, and cut into random wedges and cubes.
  • Using a mandoline or a sharp knife, thinly slice the remaining three beets into thin round slices. Set aside.
  • Prepare the dressing by transferring ½ cup cherries, balsamic, olive oil, Dijon, herbs de province, salt and pepper to a food processor. Puree until smooth.
  • To assemble the salad, mix together the arugula, cooked lentils and toss with dressing. Top with the cooked beets, thinly sliced beets, cherries, chevre and pistachios.

Nutrition

Calories: 200kcal