Roasted Cherry and Lentil Salad
This Roasted Cherry and Lentil Salad is a fresh, savory-sweet dish featuring juicy roasted cherries, hearty French green lentils, peppery arugula, toasted walnuts, and a zippy lemon-Dijon dressing. Naturally vegan and perfect as a side or a light main, it’s a summer salad with serious flavor and texture.
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.
Notes
Cherry tips
Dark sweet cherries like Bing work best here, but Rainier cherries are also lovely for a slightly lighter, floral flavor. Frozen cherries can be used in a pinch—just roast straight from frozen and expect a little extra juice.
Lentils
French green lentils hold their shape well, making them ideal for salads. Avoid red lentils, which are too soft for this recipe.
Swaps & Add-ins
This salad is highly flexible. Swap walnuts for pecans, almonds, or seeds. Add crumbled vegan feta for creaminess, fresh herbs for brightness, or shredded carrot for crunch.
Serving & storage
Best served slightly warm or at room temp. If making ahead, store the components separately and dress just before serving. Leftovers keep well in the fridge for up to 3 days.
Nutrition
Serving: 1 servingCalories: 320kcalCarbohydrates: 34gProtein: 11gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 180mgPotassium: 560mgFiber: 9gSugar: 10gVitamin A: 700IUVitamin C: 12mgCalcium: 60mgIron: 3.6mg
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