Pomegranate Lentil Salad with Cucumbers and Herbs

Serving bowl of lentil salad with a spoon in it.

Pomegranate Lentil Salad with Cucumbers and Herbs

This vibrant pomegranate lentil salad comes together in just 15 minutes! Featuring earthy lentils, juicy pomegranate arils, crisp cucumbers, and fresh herbs tossed in a tangy homemade dressing, it’s the perfect colorful dish for fall and winter. Enjoy it as a light meal or serve it as a festive side.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 643kcal

Author: Amy Katz

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

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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.

Notes

While this salad tastes best the day it's prepared, leftovers can be refrigerated in an airtight container for 3 to 4 days.

Nutrition