maple lentil salad with arugula, beets, and goat cheese
maple season part 2
Our northern woods provide us with one of the most precious wild foods in the form of maple syrup. Maple sap runs in late winter and early spring, when days are bright but still cold. This maple lentil salad was inspired by a trip to this year’s Maine Maple Sunday, where we loaded up on all things maple.
maple syrup plant physiology
During late summer and fall, starch that later becomes maple syrup, is stored in the tree’s sapwood (xylem). The starch stays in the sapwood through winter, as long as the temperatures stay below 40°F. When the outdoor temperatures are between 40-45°F, enzymes in the sapwood break down the starch into smaller sugars like sucrose, which passes into the sap. Pressure is created inside the trees by the rising temperatures, so that sap flows out when a hole is drilled into the tree.
There are four grades of maple syrup: golden, amber, dark, and extra dark. Each grade is produced at different times in the sugaring season. Golden syrup is produced from the first sap collected from the trees, when it is still the coldest. This sap has the highest concentration of sugar, so it reaches the correct sugar concentration (66.9°Brix) fastest. The sugar concentration in the sap lowers as the season goes on, meaning more water and more time needed to boil off the water to produce syrup. These longer boiling times produce darker colors and stronger flavors.
maple lentil salad
Maple syrup is our go-to when we need a little sweetness on everything from morning oatmeal to a drizzle on pizza. Dark and extra dark syrups, with stronger maple flavors, are our favorites. But if you can’t find the darker grades, amber grade also works well.
We love the sweet and tangy flavor combinations in this salad. The tangy fermented beets and goat cheese balances out sweetness from the maple vinaigrette and maple roasted walnuts. If you don’t have fermented beets, you can substitute roasted or pickled beets. If you use roasted beets you may want to use less dressing, as roasting brings out the beet’s natural sweetness. Start with adding 1/2 the vinaigrette to the lentils, and taste as you go as you add more to the fully assembled salad.
maple lentil salad with arugula, beets, and goat cheese
Ingredients
- 1 c dried french lentils rinsed and drained; can substitute green or brown lentils
- 4 c loosely packed arugula
- 4 oz crumbled goat cheese
- ½ c fermented beets recipe link in notes
- 1 c maple roasted walnuts recipe link in notes
- black pepper to taste
maple vinaigrette
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 2 tsp dijon mustard
- ½ c extra virgin olive oil
- ½ tsp fine sea salt
Instructions
- Bring medium pot of salted water to a boil over high heat. Add lentils to water, reduce heat to medium, and simmer uncovered until lentils are tender but not mushy, 25-30 minutes for French lentils or 20-25 minutes for green or brown lentils. Drain and set aside to cool.
- Prepare maple vinaigrette: whisk together maple, apple cidar vinegar, dijon, and salt in a small jar or bowl. Slowly stream in oil and whisk to combine.
- To assemble the salad: in a large salad bowl, toss still warm lentils with ¾ recipe of maple vinaigrette. Add arugula, beets, goat cheese, maple walnuts. Mix again. Taste and add the remaining dressing if desired.
This looks exquisite! Some sweetness in salad is key
Totally agree!
This salad looks so good. Cannot wait to make it!