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Rainbow Lentil and Citrus Medley Salad with Pomegranate Vinaigrette
Indulge in this vibrant, nutrient-packed Rainbow Lentil and Citrus Medley Salad with Pomegranate Vinaigrette for a healthful, refreshing culinary experience.
Experience a burst of colors, flavors, and nutrients with our Rainbow Lentil and Citrus Medley Salad. This big, beautiful salad combines the earthy richness of lentils with the tangy brightness of citrus fruits and the sweet crunch of pomegranate seeds. It's a celebration of whole foods, packed with plant-based protein, fiber, and antioxidants, making it not only visually stunning but also a nutritional powerhouse.
Perfect as a main dish or a substantial side, this salad embraces the clean eating philosophy by using only fresh, unprocessed ingredients. Lentils provide a hearty base rich in iron and protein, while a variety of citrus fruits add a dose of vitamin C and a refreshing zing. Topped with a homemade pomegranate vinaigrette, this salad is sure to delight both your taste buds and your health goals.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mediterranean
Indulge in this vibrant, nutrient-packed Rainbow Lentil and Citrus Medley Salad with Pomegranate Vinaigrette for a healthful, refreshing culinary experience.
Ingredients
- • green lentils: 1 cup
- • water: 3 cups
- • orange: 1, peeled and segmented
- • grapefruit: 1, peeled and segmented
- • pomegranate seeds: 1/2 cup
- • red onion: 1/4 cup, thinly sliced
- • arugula: 2 cups
- • fresh mint leaves: 1/4 cup, chopped
- • shelled pistachios: 1/4 cup, roughly chopped
- • olive oil: 3 tablespoons
- • pomegranate molasses: 2 tablespoons
- • lemon juice: 2 tablespoons
- • Dijon mustard: 1 teaspoon
- • honey: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
Instructions
- 1 Rinse the lentils under cold water to remove any debris. In a medium saucepan, bring the water to a boil. Add the lentils, reduce the heat to low, and simmer for about 20-25 minutes or until the lentils are tender but not mushy. Drain and let them cool to room temperature.
- 2 While the lentils are cooking, prepare the citrus fruits. Peel and segment the orange and grapefruit, removing any seeds. Set them aside in a large salad bowl.
- 3 To the salad bowl, add the cooled lentils, pomegranate seeds, sliced red onion, arugula, chopped mint leaves, and pistachios. Gently toss to combine all the ingredients.
- 4 To make the pomegranate vinaigrette, whisk together the olive oil, pomegranate molasses, lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl until well combined.
- 5 Drizzle the vinaigrette over the salad and toss gently to ensure the ingredients are evenly coated. Adjust seasoning with additional salt and pepper if needed.
- 6 Serve the salad immediately, or chill it in the refrigerator for 15 minutes to allow the flavors to meld. Enjoy fresh and vibrant!
Serving Suggestions
- • This Rainbow Lentil and Citrus Medley Salad pairs beautifully with a side of whole grain sourdough bread or a simple quinoa pilaf for added texture and heartiness. For a refreshing beverage accompaniment, consider a chilled herbal tea or a spritzer made with sparkling water and a splash of freshly squeezed citrus juice. To enhance the citrus theme, garnish the salad with additional citrus zest or a sprinkle of toasted sesame seeds for a nutty contrast. This salad makes a perfect dish for brunch gatherings, picnics, or as a light dinner option for warm evenings.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain the freshness and crunch of the pomegranate seeds and citrus fruits, consider storing the vinaigrette separately and dressing the salad just before serving. For optimal flavor retention, avoid freezing this salad as the texture of the citrus fruits and arugula may become compromised. If the salad appears dry after refrigeration, refresh it with a squeeze of lemon juice or a drizzle of extra vinaigrette before serving.
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