Walnut Lentil Salad with Creamy Walnut Herb Dressing
Crunchy walnuts are featured in this comforting warm salad that combines the omega-3 rich nut alongside spring vegetables and a deliciously creamy walnut herb dressing.
Course entree, Salad
Cuisine gluten-free, grain-free, Spring, vegan
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 4
Author Stephanie McKercher, RDN
Ingredients
Salad:
1cupdry lentilsrinsed
2cupsmushroom broth or water
2tablespoongrapeseed oil
½oniondiced
1cupfrozen green peas
1cupchopped mushroomsI used maitake
1cupwalnutsroughly chopped
1green onionchopped
Dressing:
¼cupextra virgin olive oil
2tablespoonapple cider vinegar
¼cupwalnuts
3clovesgarlic
2tablespoonpacked fresh parsley
2tablespoonpacked fresh basil
salt and pepper
Instructions
Add lentils and broth/water to a saucepan and bring to a rapid summer before reducing heat to low. Allow to cook until lentils are tender, adding additional water if needed, 20-30 minutes.
In the meantime, heat oil in skillet over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add peas and mushrooms and cook until warm and tender, about 5 minutes. Transfer to large mixing bowl and set aside.
Add dressing ingredients to food processor and process until smooth. Add olive oil gradually as needed to reach desired consistency.
Add dressing, cooked lentils, walnuts, and green onion to mixing bowl with vegetables. Toss until well combined and enjoy. Serve warm, room temperature, or chilled.