Lentil, Apple & Almonds Chopped Salad
Hearty salads often rely on grains, but cooked brown lentils provide a wonderfully sturdy base that holds its own alongside crisp fruit and tender greens. Here, tart diced Granny Smith apple delivers a juicy crunch that cuts through the earthy richness of the lentils, while fresh baby spinach adds softness to the mix. A simple whisked dressing of olive oil and apple cider vinegar lightly coats every bite without weighing it down, and a finishing scatter of toasted sliced almonds adds fragrant, nutty texture right before the bowl hits the table.
Why this one works
- Brown lentils hold their shape nicely without turning mushy when tossed with greens.
- Tart Granny Smith apple provides sharp contrast against the savory, earthy ingredients.
- Toasted almonds lend satisfying crunch and nutty aroma to every serving.
- The two-ingredient vinaigrette comes together in seconds with no special equipment needed.
- Assembles in just ten minutes when starting with pre-cooked lentils.
What you’ll need
- 1 cup (190g) cooked brown lentils Ensure the lentils are fully cooled and well-drained so they do not wilt the baby spinach or water down the dressing.
- 1 large (180g) Granny Smith apple, diced Cut the apple into small, uniform cubes roughly the size of a pea so they disperse evenly throughout the bowl.
- 0.5 cup (70g) toasted sliced almonds Sliced almonds should be lightly golden; keep them separate until serving to preserve their brittle crunch.
- 2 cups (60g) fresh baby spinach Use dry, whole baby spinach leaves, or roughly chop them if you prefer a tighter chop throughout the salad.
- 3 tablespoons (45ml) olive oil A smooth, good-quality olive oil forms the body of the dressing.
- 1 tablespoon (15ml) apple cider vinegar Provides crisp acidity that echoes the fresh apple notes in the salad.
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What to have nearby
- Large mixing bowl
- Small whisk
- Chef's knife and cutting board
Step-by-step instructions
This salad comes together in a few fluid movements. You will prepare the base, blend the dressing separately to create a light emulsion, gently marry the two, and finish with the crunchy almonds.
- 1Step 1
Combine the cooked lentils, diced apples, and spinach in a large bowl.
- 2Step 2
Whisk together the olive oil and apple cider vinegar to create the dressing.
- 3Step 3
Pour the dressing over the salad and toss gently to coat evenly.
- 4Step 4
Sprinkle the toasted almonds on top before serving.
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A few things worth knowing
- Dry the baby spinach thoroughly after washing so the dressing adheres properly.
- Whisk the oil and vinegar vigorously until cloudy before pouring to ensure even distribution.
- Toss the salad gently with tongs or large spoons to avoid crushing the tender cooked lentils.
- Reserve the toasted almonds to sprinkle over individual bowls or the top of the serving platter just prior to eating.
Ways to make it your own
- Use torn or chopped flat-leaf parsley alongside the baby spinach for additional herbal freshness.
- Sprinkle a pinch of cracked black pepper over the finished bowl for gentle warmth.
Serving suggestions
Serve this salad at room temperature or lightly chilled in broad, shallow bowls. It pairs exceptionally well with crusty sourdough, roasted root vegetables, or alongside simple roasted poultry and vegetable gratins.
Storage & reheating
Keep leftover dressed salad in a sealed container in the refrigerator. If preparing ahead, store the toasted almonds and dressing separately until ready to assemble to maintain the best possible texture.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use warm lentils in this salad?+
It is best to let the lentils cool to room temperature or chill them first, as hot lentils will immediately wilt the fresh baby spinach.
What is the best way to dice the apple?+
Core the apple and slice it into quarter-inch planks, then cut those planks into matchsticks and crosscut into neat, small dice.
Should the almonds be added ahead of time?+
Add the toasted sliced almonds immediately before serving so they retain their crisp, brittle texture instead of softening in the dressing.
With balanced textures of tender lentils, crisp fruit, and toasted nuts, this quick chopped salad offers a bright, dependable combination suited for any table.
Lentil, Apple & Almonds Chopped Salad
Toss earthy brown lentils, crisp Granny Smith apple, and tender baby spinach with a quick apple cider vinaigrette, finished with toasted sliced almonds.
Ingredients
- 1 cup (190g) cooked brown lentils
- 1 large (180g) Granny Smith apple, diced
- 0.5 cup (70g) toasted sliced almonds
- 2 cups (60g) fresh baby spinach
- 3 tablespoons (45ml) olive oil
- 1 tablespoon (15ml) apple cider vinegar
Instructions
- Combine the cooked lentils, diced apples, and spinach in a large bowl.
- Whisk together the olive oil and apple cider vinegar to create the dressing.
- Pour the dressing over the salad and toss gently to coat evenly.
- Sprinkle the toasted almonds on top before serving.
Nutrition
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