This Roasted Cherry and Lentil Salad is equal parts earthy, juicy, and fresh — a healthy summer dish that’s anything but boring.
Roasted Cherry Lentil Salad: Cherry, Earthy, Goodness
I knew I had to squeeze in a cherry recipe before the season slipped away — especially since every other San Diego creator seemed to be on the cherry train this year. Cherries have such a short window, and I hadn’t developed anything with them yet, so I grabbed a bag and got to testing. I played around with a few ideas (think cherry blondies and cherry tofu skewers!), but this Roasted Cherry and Lentil Salad was the clear winner.
It’s bright, balanced, and surprisingly hearty — everything I want in a summer salad. Roasting the cherries softens them and brings out their juicy, jammy sweetness, which works beautifully with the earthy lentils and peppery arugula. You don’t have to roast them if you’re short on time, but if you’re serving the salad warm or room temp, it really take
s things up a notch. I’ve made it a few times already this summer and it always hits — whether for lunch, a light dinner, or a pretty side for get-togethers.
Why You’ll Love This Recipe
Sweet and savory balance: The roasted cherries bring juicy sweetness that pairs beautifully with earthy lentils, spicy arugula, and tangy lemon-Dijon dressing.
Warm or cold friendly: This salad can be served warm, at room temp, or cold — it’s delicious any way you go.
Protein-packed and plant-based: French lentils offer a hearty, protein-rich base, with no need for dairy or meat to make it satisfying.
So simple, so impressive: Don’t let the flavors fool you — this recipe is straightforward and easy to prep.
Customizable: Add vegan feta, fresh herbs, seeds, or whatever extras you love for your ideal bowl.
Ingredient Highlight: French Green Lentils
French green lentils (aka lentilles du Puy) are small but mighty. They hold their shape better than most other lentil varieties, which makes them perfect for salads. Their earthy, peppery flavor adds depth and balance to the sweetness of the cherries and brightness of the lemon dressing.
Madly Delicious Must-Know Tips and Questions
• Don’t overcook your lentils: You want them tender but not mushy. Check them early — around the 18–20 minute mark.
• Roast your walnuts too: A quick toast brings out their nuttiness and makes every bite pop.
• Let it sit for flavor: This salad gets even better after sitting for 15–30 minutes to let the dressing soak in.
• Want it heartier? Add cooked farro or quinoa to bulk it up for meal prep.
Do I need to roast the cherries?
Nope! You can use fresh halved cherries if you’re short on time or want a crisper texture. But roasting them adds a jammy, deep flavor that really works in a warm or room-temp salad.
Can I prep this ahead?
Yes! Cook the lentils, roast the cherries, and whisk up the dressing in advance. Toss it all together when ready to serve.
Let’s Dish: Did You Know?
Cherries have been used in savory cooking for centuries, especially in Middle Eastern and Eastern European cuisines. From Persian stews to Polish sauces, their tart-sweet nature brings brightness to hearty dishes. Using them in this lentil salad is a nod to that savory tradition — giving you a vibrant summer dish that’s just a little unexpected (in the best way).
Let’s Dish: Did You Know?
Cherries have been used in savory cooking for centuries, especially in Middle Eastern and Eastern European cuisines. From Persian stews to Polish sauces, their tart-sweet nature brings brightness to hearty dishes. Using them in this lentil salad is a nod to that savory tradition — giving you a vibrant summer dish that’s just a little unexpected (in the best way).
Love a bright, earthy salad? Then try my Roasted Cherry and Lentil Salad!
This colorful dish layers roasted cherries, French lentils, arugula, toasted walnuts, and a zippy lemon-maple dressing into a bowl that’s as satisfying as it is fresh. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Recipes
Summer Salad with Pickled Watermelon and Maple Lime Dressing
Roasted Cherry and Lentil Salad
Ingredients
- ¾ cup dried, green (French) lentils
- 1½ cup dark sweet cherries (like Bing), pitted and halved
- 2 tsp olive oil
- Salt and pepper, to taste
- 2 cups baby arugula
- ¼ walnut pieces or chopped walnuts, toasted
- ¼ thinly sliced purple onion
Optional Add-ins:
- Vegan crumbled feta
- Fresh herbs (such as basil or mint)
- Sunflower or pumpkin seeds
- Shredded carrot
Dressing
- 2 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 2 tsp pure maple syrup
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Cook the Lentils: Rinse ¾ cup dried green (French) lentils, then place in a saucepan with plenty of water and a pinch of salt. Bring to a boil, reduce to a simmer, and cook for about 20–25 minutes, or until tender but not mushy. Drain and set aside to cool slightly.
- Roast the Cherries:Preheat oven to 400°F. Toss 1½ cups halved cherries with 2 tsp olive oil, a pinch of salt, and pepper. Spread on a parchment-lined baking sheet and roast for 15–18 minutes, or until softened and bubbling. Let cool.
- Toast the Walnuts: While cherries roast, toast ¼ cup walnut pieces in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant. Let cool.
- Make the Dressing: In a small bowl, whisk together 2 tbsp lemon juice, 2 tsp Dijon mustard, 2 tsp maple syrup, and 2 tbsp olive oil. Season with salt and pepper to taste.
- Assemble the Salad: In a large bowl, toss the cooked lentils with the dressing. Add 2 cups baby arugula, the roasted cherries, ¼ cup sliced purple onion, and toasted walnuts. Add any additional toppings you like (vegan feta, herbs, seeds, etc.) and gently toss again.
- Serve: Divide into bowls and serve warm, at room temperature or chilled.