Lentil and Cranberry Salad

Instructions

1. 1

   Bring 3 cups of water to a simmer in a medium saucepan. Add the rinsed lentils once simmering returns. Cover the pot with the lid slightly tilted and simmer for about 20 minutes. Test the lentils for tenderness; they should be soft but retain their shape without becoming mushy.

   20 min

2. 2

   Drain the lentils in a colander and rinse under cold water to halt cooking and cool them.

3. 3

   While the lentils cook, prepare the vinaigrette. In a small bowl, whisk together lemon juice, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and black pepper until combined.

4. 4

   Slowly drizzle in the oil while whisking continuously to create a smooth, emulsified dressing. Set aside.

5. 5

   In a large bowl, combine the cooled lentils and fresh spinach. Add dried cranberries, diced apple, crumbled feta, and chopped walnuts. Gently fold to mix.

6. 6

   Drizzle the vinaigrette over the salad and toss lightly to coat all ingredients evenly.