Autumn Salad with Lentil, Pomegranate, Apple and Beetroot
Description
If you think lentils are boring in salads, wait until you try this “Autumn Salad with Lentil, Pomegranate, Apple and Beetroot “; it tastes divine and makes me feel good. Alongside lentils, the salad showcases fall’s freshest ingredients, bright, colorful, beautiful, satisfying and quality, a composed salad brimming with flavor and crunch, and the dressing is the bomb!
Ingredients
- 2 large apples
- 2 medium beetroots
- 1 Large pomegranate
- 3/4 cup brown lentils
- 250 grams baby Romain lettuce I like to use baby Romain lettuce because they are tender and sweet, but you can use your favorite leafy green
- A handful of pecans optional
- 3 cups water to boil the lentils
- Water to boil the beetroots
- Lemon juice to add to apples to keep their color
- 1/2 cup pecans
- 1 tablespoon olive oil to toast the pecans
Dressing:
- ½ cup apple cider vinegar
- ¼ cup olive oil
- 1 tablespoon tahini
- 1 1/2 tablespoons honey
- 2 tablespoons of lentil broth saved from the lentils you boiled
- Salt to taste
- 1 medium beetroot
Instructions
- Place the beetroots in a large saucepan, and pour enough water to cover, bring to a boil, reduce heat to low and cover up, letting it simmer for 1 hour. Drain and set aside to cool down. Peel the three and save one for the dressing.
- In a large saucepan, combine the lentils and water. Bring to a boil over, reduce heat to low and cook for 20 minutes or until lentils are soft, but still slightly firm. Drain and leave to completely cool down; save 2 tablespoons of the lentil broth.
- To make the beetroot dressing: Combine together in a bowl 1 beetroot, apple cider vinegar, tahini, olive oil, honey and the 2 tablespoons of the lentil broth we saved. Using an immersion blender, press the button and blend the dressing until smooth and creamy. If it is to thick you can thin it with more lentil broth, but is meant to be a bit dense. Adjust salt to your taste preference.
- De-seed the pomegranate, cut the apples in half (no need to peel), core and cut into thin halfmoon slices. Cut the beetroot to medium sized chunks.
- Add lemon juice to the apple slices to avoid discoloration.
- Toast the pecan in the oven, (if used). Preheat oven to 350°F/ 180°C. Line an oven sheet with parchment paper, add the pecans in a single layer, toss with olive oil and salt, and toast until fragrant and browned, stirring frequently. It takes about 7 minutes. Remove from oven and set aside to completely cool down.
- To assemble the salad: Put the baby Romain lettuce around a large shallow bowl, arrange the cooked lentils around the lettuce, add the pomegranate and apple slices in the same circular pattern; in the middle scatter the beetroot chunks and toasted pecan (if used). Just before serving, shake the dressing one more time and drizzle evenly over the salad. Sublime!
Notes
If you make the " Autumn Salad withLentil, Pomegranate, Apple and Beetroot ", leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine
Tried this recipe?Let us know how it was!