Arugula, Lentil, Goat Cheese, and Crispy Apple Salad
Prep Time
30 minutes
Number of Servings
4
Recipe Source
Best Green Eats Ever by Katrine van Wyk ($29.95, The Countryman Press, 2015)
Ingredients
- 1 cup lentils
- 3 cups water
- 1⁄2 green apple, chopped
- 1⁄2 cup chopped walnuts
- 1 cup Zante currants
- 1⁄2 cup chopped parsley
- 4 to 6 cups arugula
- 1 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 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
- 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.
- 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.
- Once lentils have cooled to room temperature, add in apple, walnuts, currants, and parsley. Drizzle dressing over. Mix well.
- 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.
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