maple lentil salad with arugula, beets, and goat cheese
Sweet maple roasted walnuts and maple vinaigrette balance out tangy fermented beets and goat cheese in this easy lentil salad.
Servings: 4
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.