Lentil spinach salad

One of my favourite salads to make; pomegranates are so good for you, and make any dish look prettier!

Lentil spinach salad

  • Servings: 4
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4 large handfuls spinach, washed

1 red onion, thinly sliced

1/2 can green lentils, drained

1/2 block vegan feta cheese, chopped (I like Violife Greek Style)

1 small pot pomegranate seeds (easier than buying a pomegranate and trying to de-seed it, which is MESSY!)

1/3 cup walnuts, roughly chopped

1/4 cup pumpkin seeds


1 small sweet potato, chopped & roasted

1 small head cauliflower, chopped & roasted


For the dressing:

2 tbsp cold-pressed extra virgin olive oil

1 tbsp raw apple cider vinegar

1 tsp maple syrup

1/4 tsp mustard (or more to taste)

pinch arctic sea salt



1. Preheat the oven to 180c. Start by roasting the sweet potato and/or cauliflower in 1 tbsp olive oil and a pinch of artic sea salt, if you’re using them. They will take around 30 minutes, turning half way.

2. Put all the all ingredients in a large bowl and toss to combine. Add the roast veggies once they are cooled.

3. Mix together the dressing (I like to use an old glass jar for dressings, so I can give it a good shake to combine). If you want to keep some salad for lunches, then take out your portion and add some dressing (if you add dressing to it all, it will wilt faster and won’t taste as good the next day. Dressing is best added fresh).





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