Pomegranate lentil salad is a delicious combination of earthy, sweet, and tart flavors. This easy vegan recipe features brown lentils, pomegranate arils, cucumbers, red onion, and fresh herbs tossed with a tangy pomegranate dressing.
Like with my lentil sun-dried tomato salad, when you start with pre-cooked lentils that come in cans or vacuum-packed bags, you'll be enjoying this dish in just 15 minutes. It's perfect for fall and winter when pomegranates are in season.
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Ingredients
- Fresh herbs: Not shown in the photograph above, fresh parsley and mint give this pomegranate lentil salad vibrant Mediterranean flavor.
- Cucumbers: I recommend thin-skinned Persian or English varieties.
- Pomegranate arils: Remove them yourself or buy the seeds pre-packaged in a container.
- Lentils: For convenience, I like to use pre-cooked canned lentils or refrigerated steamed lentils sold in vacuum-packed bags. If cooking your own from dried, choose green or brown lentils rather than red, which are too soft for salads.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make pomegranate lentil salad
- Prepare the fresh pomegranate dressing by blending pomegranate arils, olive oil, red wine vinegar, pure maple syrup, Dijon mustard, and salt and pepper.
- Place the lentils, diced cucumbers, pomegranate arils, red onion, fresh herbs, and salt and pepper in a large bowl.
- Pour the dressing over the salad and toss until everything is well coated. Enjoy immediately or refrigerate in an airtight container for later.
Serving suggestions
Pomegranate lentil salad is wonderful as a meal or served as a side dish.
Try it with lemon spinach rice, Italian potato and tomato salad, or vegan noodle soup.
No matter how you serve it, this vibrant salad brings fresh flavor and festive color to your fall and winter table.
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Love and Veggies,
Amy
📋 Recipe
Pomegranate Lentil Salad with Cucumbers and Herbs
Equipment
- high speed blender
Ingredients
For the dressing:
- ⅓ cup pomegranate arils
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 Tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- salt and pepper, to taste
For the salad:
- 2-15 ounce cans lentils, (3 cups) rinsed and drained
- 2 cups cucumbers, diced (Persian or English, if available)
- 1 cup pomegranate arils
- ½ cup red onion, diced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- salt and pepper, to taste
Instructions
- Prepare the dressing by placing the dressing ingredients in the container of a high-speed blender. Blend until completely smooth. Taste and adjust the seasonings, as desired. Set aside.⅓ cup pomegranate arils, ¼ cup extra virgin olive oil, ¼ cup red wine vinegar, 2 Tablespoons pure maple syrup, 1 teaspoon Dijon mustard, salt and pepper
- Place the salad ingredients in a large bowl.2-15 ounce cans lentils, 2 cups cucumbers, 1 cup pomegranate arils, ½ cup red onion, ¼ cup fresh parsley, ¼ cup fresh mint, salt and pepper
- Pour the dressing over the salad and toss until well combined. Serve immediately or refrigerate in an airtight container for later.
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Notes
Nutrition
Nutritional information is an estimation.
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