This festive Lentil Pomegranate Salad will carry you from Fall straight through to the new year! Pomegranates are readily available around the holiday season and are rich in antioxidants to help you stay healthy during the winter chill. If you’d like to slightly reduce the fat and calories of this dish, substitute 2 Tbsp olive oil and 3 Tbsp fruit juice (orange would be good) in place of the 1/3 cup olive oil. Enjoy!

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Lentil Pomegranate Salad

  • Author: Food Crush, Chef for EatLove
  • Yield: 4 servings 1x
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Ingredients

  • 1 cup brown lentils
  • 3 cups water
  • 4 cups kale, chopped
  • 1 pomegranate, seeded
  • 1 red onion, chopped
  • 1⁄2 cucumber, chopped
  • 1⁄2 cup feta cheese, crumbled

Ginger-Thyme Vinaigrette

  • 1⁄ 3 cup balsamic vinegar
  • 1⁄3 cup extra virgin olive oil
  • 2 teaspoons honey
  • 1 tablespoon dried thyme
  • 2 teaspoons ginger grated
  • 1⁄4 teaspoon ground cumin
  • 1 pinch salt
  • 1 pinch pepper

Instructions

  1. In a pot, add lentils and water. Bring to a boil and then let them simmer for 15-20 minutes or until lentils are tender. Rinse lentils in cold water and drain.
  2. Meanwhile, place kale with the lentils, pomegranate, red onion, and cucumber in a large mixing bowl. Gently mix with a spoon. Top with feta cheese.
  3. In a small bowl, whisk together vinegar, olive oil, honey, thyme, ginger, cumin, salt and pepper. Whisk again to combine.
  4. Before serving, drizzle the vinaigrette over the salad and gently toss with a spoon.

Nutrition

  • Serving Size: 1 serving
  • Calories: 460
  • Sodium: 292 mg
  • Fat: 23 g
  • Saturated Fat: 5 g
  • Carbohydrates: 50 g
  • Fiber: 8 g
  • Protein: 17 g

For other healthful recipes, check out some of my favorites:

Spicy Baked Tofu & Veggies with Quinoa
Tempeh Tofu Taco Lettuce Wraps
Hearty Butternut Squash Barley Soup