Spinach-Lentil Salad w/ Toasted Almonds

Jul 19, 2021 7:35:58 PM Carly Hanellin

Switch up your salad routine and add this hearty salad to your list of 'make ahead' lunch ideas. 

This salad includes a sweet and tangy homemade dressing with very simple ingredients. Then, gets tossed with lentils, crisp colorful vegetables, toasted almonds, and golden raisins -  over a bed of heart-healthy spinach. To make life a little easier, we suggest cooking the lentils and tossing them with the veggies and dressing in advance. Save it in the fridge and serve it over spinach right before enjoying.

Make this protein filled, plant-based salad using the full recipe down below!

Eat Well. 


Spinach-Lentil Salad w/ Toasted Almonds



Sunflower Oil 1 1/2 tbsp
Apple Cider Vinegar 1 tbsp
Maple Syrup 1/8 tsp
Dijon Mustard 1/4 tsp
Garlic 1/4 each
Kosher Salt 1/8 tsp
Cooked Lentils 5 oz
Red Onion - 1/4" dice 2 tbsp
Cucumber - 1/2" dice 1/2 cup
Red Bell Pepper - 1/2" dice 1/4 cup
Celery - 1/2" dice 1/2 cup
Parsley - chopped 1 1/4 tbsp
Golden Raisins 1 1/4 tbsp
Slivered Almonds - lightly toasted 1 1/4 tbsp
Baby Spinach 2 oz
1. Dressing: Combine all ingredients using a whisk and blend until completely smooth. Taste and adjust seasoning as needed.
2. Cook lentils according to packages instructions. Make sure they are completely drained. In large mixing bowl, combine cooked lentils, onion, cucumber, peppers, celery and toss with dressing.
3. Add parsley, golden raisins and almonds. Taste for seasoning.
4. Serve on top of greens. Garnish salad with almonds. 


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