Arugula, Lentil, Goat Cheese, and Crispy Apple Salad
Prep Time
30 minutes
Number of Servings
4
Ingredients
  • 1 cup lentils
  • 3 cups water
  • [q:1/2] green apple, chopped
  • [q:1/2] cup chopped walnuts
  • 1 cup Zante currants
  • [q:1/2] cup chopped parsley
  • 4 to 6 cups arugula
  • 1 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • [q:1/4] cup crumbled goat cheese

Dressing:

  • 1 Tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp raw honey
  • Sea salt and freshly ground black pepper
  • 1 Tbsp olive oil 
Directions
  1. Add lentils and water to a pot and bring to a boil. Turn heat down and let simmer for 15 to 20 minutes. Lentils should be tender but still chewy. Set aside to cool.
  2. In the meantime, prepare dressing for lentils. Combine all ingredients for dressing except oil. Add oil last, slowly drizzling it into the other ingredients, stirring continuously to create a creamy, smooth dressing that doesn’t separate. 
  3. Once lentils have cooled to room temperature, add in apple, walnuts, currants, and parsley. Drizzle dressing over. Mix well. 
  4. Add arugula to a salad bowl and toss it with a tablespoon each of oil and vinegar. Place lentil mixture on top and sprinkle with goat cheese.