Sometimes people ask me to name my favorite salad, and it is always a difficult question to answer — there are just so many! My choice depends on my mood and the occasion. But as a Lebanese, naturally, the first salads that come to mind are tabbouleh and fattoush. After all, you can never go wrong with these two classics!
But it turns out that tabbouleh and fattoush aren’t the only salads making their way into our fall dinner rotation. This Autumn Lentil Salad with Pomegranate, Apple & Beetroot has quickly become a new family favorite. It brings together earthy lentils, juicy pomegranate seeds, crisp apples, and tender beetroot, all tossed in a tangy beetroot dressing. The combination of textures and sweet-and-tangy flavors makes this salad a delicious addition to any autumn table — and it just might become your new favorite, too!
What Makes This Autumn Lentil Salad So Special?
This Autumn Lentil Salad with Pomegranate, Apple & Beetroot is an enticing fall salad that gets its wonderful texture and sweet-tart flavor from juicy pomegranate seeds, crisp apples, earthy lentils, and a zippy beetroot-tahini dressing. Everything comes together beautifully in a wholesome, protein-packed salad that is simple to prepare yet wonderfully refreshing. With its delicious balance of tangy, savory flavors and plenty of crunch, this is exactly the kind of salad I love!
The Beetroot-Tahini Dressing
A salad is a creative playground, with endless possibilities for combining flavors and textures. And if you ask me, one of the most defining elements of any good salad is its dressing. This one features beetroot, apple cider vinegar, tahini, and honey — a lovely balance of tanginess, sweetness, and savory depth. The beetroot gives the dressing its beautiful deep crimson color and a slightly thick consistency. If mayonnaise isn’t an option in your household, for whatever reason, you’ll love this dressing as a flavorful alternative. It has a creamy consistency without relying on mayonnaise and pairs beautifully with a wide range of salads, bringing a lovely burst of color and flavor to your table.
Frequently Asked Questions About Autumn Lentil Salad
Do lentils need to be soaked before cooking?
No! Unlike many other pulses, lentils don’t require soaking before cooking. Simply rinse them under cold water, pick out any debris, and cook them in fresh water until tender.
Which type of lentils is best for this salad?
I prefer brown lentils for this salad because they hold their shape beautifully after cooking and absorb the dressing without becoming mushy. French green lentils (Puy lentils) are another excellent choice, although they generally take longer to cook.
How long should I cook lentils for this salad?
Brown lentils usually take about 20 minutes to cook, while French Puy lentils may take around 40 minutes. Cooking times can vary depending on the variety and age of the lentils, so check them periodically. You want them tender but still holding their shape, not mushy.
Can I cook the lentils ahead of time?
Absolutely! In fact, I recommend it. Lentils absorb the dressing beautifully, but they should cool to room temperature before being tossed with the other salad ingredients. You can cook them up to 2 days ahead and store them in an airtight container in the refrigerator.
Can I prepare the beetroot-tahini dressing ahead of time?
Yes! The beetroot-tahini dressing can be prepared up to 1 day in advance and refrigerated until needed. It is made with beetroot, tahini, olive oil, apple cider vinegar, lentil cooking broth, and honey. Its earthy, tangy, and slightly sweet flavor makes it delicious not only in this salad but also in many other salads.
Should I caramelize or toast the pecans?
Both options work beautifully! Caramelizing the pecans gives them a more pronounced sweetness and a deeper flavor, while simply toasting them brings out their natural nutty taste without adding extra sugar. Choose whichever suits your preference.
How far ahead can I assemble this autumn lentil salad?
You can prepare several components ahead of time. Cook the lentils and beetroot separately up to 2 days in advance, and prepare the dressing up to 1 day ahead. However, I recommend cutting the apples and assembling the salad closer to serving time, preferably within a couple of hours, to prevent the apples from browning.
When should I add the beetroot dressing?
For the prettiest presentation, arrange the salad ingredients on a wide serving platter and spoon the beetroot-tahini dressing over them just before serving. This keeps the ingredients looking fresh and colorful rather than allowing everything to become coated in dressing too early.
Can you serve autumn lentil salad as a main dish?
Definitely! Lentils are naturally rich in plant-based protein, dietary fiber, and iron, making this a satisfying and nourishing salad. It is substantial enough to enjoy as a light lunch or dinner while still feeling fresh and refreshing.
What can I serve with autumn lentil salad?
This salad pairs beautifully with grilled or baked chicken and fish. You can also serve it alongside other dishes as part of a larger autumn-inspired meal.
Click here to find more crowd-pleasing options in our Salads section
- Roasted Sweet Potato Salad with Spinach and Pomegranate
- Date and Goat Cheese Salad
- Freekeh Pomegranate Salad
- Fruity Quinoa Salad
- Berry and Arugula Salad
- Grilled Nectarine Salad
- Beet and Arugula Salad with Honey Balsamic Reduction
- Roasted Pear and Goat Cheese Salad
- Pomegranate Quinoa Salad
- Vegetarian Mexican Salad
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Autumn Lentil Salad with Pomegranate, Apple & Beetroot
Description
Ingredients
Salad Base & Toppings
- 2 large apples
- 3 medium beetroots
- 1 large pomegranate
- 250 grams approx. 9 ounces / about 4 to 5 cups chopped baby Romaine lettuce
- 1/2 cup pecans
- 1 tablespoon olive oil to toast the pecans
- Lemon juice to coat the apples and prevent browning
Lentils & Boiling
- 3/4 cup brown lentils
- 3 cups water to boil the lentils
- Water to boil the beetroots
Dressing
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tablespoon tahini
- 1 1/2 tablespoons honey
- 2 tablespoons lentil broth saved from the boiled lentils
- Salt to taste
Instructions
- Place the beetroots in a large saucepan and pour in enough water to cover them. Bring to a boil, then reduce the heat to low, cover, and let simmer for 1 hour. Drain and set aside to cool. Once cooled, peel all three beetroots and save one for the dressing.
- In another large saucepan, combine the lentils and water. Bring to a boil, then reduce the heat to low and cook for 20 minutes, or until the lentils are soft but still slightly firm. Drain and let them cool completely, making sure to reserve 2 tablespoons of the lentil broth.
- To make the beetroot dressing: Combine the reserved beetroot, apple cider vinegar, tahini, olive oil, honey, and the 2 tablespoons of lentil broth in a bowl. Using an immersion blender, blend the dressing until smooth and creamy. If it is too thick, you can thin it with a little more lentil broth, though it is meant to be slightly dense. Season with salt to taste.
- Prepare the remaining ingredients: De-seed the pomegranate. Cut the apples in half (no need to peel), remove the cores, and slice them into thin half-moons. Toss the apple slices with lemon juice to prevent discoloration. Cut the remaining two beetroots into medium-sized chunks.
- Toast the pecans: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. Spread the pecans in a single layer, toss them with the olive oil and a pinch of salt, and bake until fragrant and lightly browned, stirring frequently. This should take about 7 minutes. Remove them from the oven and let them cool completely.
- To assemble the salad: Arrange the baby Romaine lettuce around a large, shallow serving bowl. Layer the cooked lentils over the lettuce, then arrange the pomegranate seeds and apple slices in a circular pattern. Scatter the beetroot chunks and toasted pecans in the center. Just before serving, give the dressing a final shake or stir, and drizzle it evenly over the salad. Sublime!
