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A large bowl of salad with lentils, orange and pomegranate.
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Crispy Lentil, Orange, and Pomegranate Salad

This vegan orange salad is filled with citrus, pomegranate, and crispy roasted lentils and greens. Topped with an orange ginger vinaigrette.
Course Appetizer, Salad, Side Dish, Winter
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4
Calories 351kcal
Author Alexandra Daum

Ingredients

Crispy Roasted Lentils with Ras el Hanout

  • 150 grams (1 ½ cup) cooked black lentils
  • 1 teaspoon olive oil
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt
  • ½ teaspoon ras el hanout or another spice mix

Orange Ginger Vinaigrette

  • 60 ml (¼ cup) olive oil extra virgin
  • 60 ml (¼ cup) orange juice about 1 large orange
  • 1 teaspoon fresh ginger, very finely grated
  • ½ teaspoon black pepper
  • ¼ teaspoon sea salt to taste

Salad Base

  • 100 grams (4 cups) lamb's lettuce
  • 50 grams (¼ cup) pickled red onions
  • 1 large orange peeled and sliced
  • ¼ pomegranate, seeds only
  • 50 grams (¼ cup) mixed seeds pumpkin, sesame, sunflower
Metric - Cups

Instructions

Crispy Roasted Lentils

  • Preheat the oven to 200°C (400°F).
  • Add the lentils, oil, pepper, salt, and ras el hanout to a large baking sheet. Mix until well combined, then roast for 15-18 minutes, or until crispy.
    150 grams (1 ½ cup) cooked black lentils, 1 teaspoon olive oil, ½ teaspoon black pepper, ½ teaspoon sea salt, ½ teaspoon ras el hanout
  • Set aside to cool slightly while you prepare the other elements.

Orange Ginger Vinaigrette

  • Add the olive oil, orange juice, ginger, pepper, and salt to a jar or bowl. Shake or whisk until very well combined.
    60 ml (¼ cup) olive oil, 60 ml (¼ cup) orange juice, 1 teaspoon fresh ginger, very finely grated, ½ teaspoon black pepper, ¼ teaspoon sea salt

Salad Base

  • Add the lettuce, pickled onion, orange slices, pomegranate, and seeds into a large bowl. Top with the crispy lentils and orange ginger vinaigrette and toss. Serve immediately.
    100 grams (4 cups) lamb's lettuce, 50 grams (¼ cup) pickled red onions, 1 large orange, ¼ pomegranate, seeds only, 50 grams (¼ cup) mixed seeds

Notes

* Black, brown, or green lentils all work well here. Don't use red lentils.

Nutrition

Serving: 1bowl | Calories: 351kcal | Carbohydrates: 30g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 448mg | Potassium: 295mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1888IU | Vitamin C: 37mg | Calcium: 178mg | Iron: 6mg