If you are looking for a colorful and tasty salad to brighten up your holiday table, try this recipe for beets, lentils, and spinach salad with pomegranate dressing. It is easy to make, healthy, and full of flavor. The sweet and earthy beets pair well with the nutty and hearty lentils, while the spinach adds freshness and crunch. The salad is topped with crumbled goat cheese and maple-glazed walnuts for some creaminess and crunch. The star of the show is the pomegranate dressing, which is tangy, sweet, and vibrant. It is made by reducing pomegranate juice with shallots, then whisking in olive oil, maple syrup, red wine vinegar, orange zest, salt, pepper, and a pinch of allspice. The dressing adds a festive touch to the salad and enhances the flavors of the other ingredients.
You can prepare this salad in advance by cooking the beets and lentils ahead of time and making the dressing and the glazed walnuts in advance. Then you just need to toss everything together before serving. You can also customize this salad by using arugula instead of spinach, or adding some fresh basil or parsley for some extra herbiness.
Ingredients
Pomegranate Dressing
- 1 cup pomegranate juice
- 1/4 cup finely chopped shallot
- 1/4 cup red wine vinegar or champagne vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup or honey
- 1 teaspoon orange zest
- salt and pepper to taste
- a pinch of allspice (optional)
The Salad
- 6 cups baby spinach (or sub arugula)
- 1 1/2 cups cooked lentils (black caviar lentils or French green lentils are recommended)
- 3 medium beets, peeled and cut into wedges
- 1/2 cup maple-glazed walnuts (see notes)
- 1/4 cup pomegranate seeds
- 1/4 cup crumbled goat cheese, plus more for garnish
- optional: a handful of torn basil or Italian parsley leaves
How to make the salad
Step one: Cook the beets and lentils. You can use your instant pot to steam the beets using the steamer rack, which is quick and easy. Or you can roast them in the oven until tender. Cook the lentils in plenty of salted water until they are tender but not mushy. Drain and cool. You will need about 1/2 cup of dry lentils.
Step two: Make the pomegranate dressing. In a small saucepan over medium-high heat, bring the pomegranate juice and shallot to a boil. Reduce the heat and simmer until the juice is reduced by half, about 15 minutes. Transfer to a small bowl and let it cool slightly. Whisk in the vinegar, olive oil, maple syrup, orange zest, salt, pepper, and allspice if using.
Step three: Make the glazed walnuts. In a small bowl, toss the walnuts with maple syrup, a pinch of salt, and a pinch of allspice if using. Spread them on a baking sheet lined with parchment paper and bake at 350°F until golden and crisp, about 10 minutes.
Step four: Assemble the salad. In a large bowl, toss the spinach, lentils, beets, basil or parsley if using, and pomegranate seeds with half of the dressing. Add more dressing as needed to coat everything well. Taste and adjust seasoning if needed. Sprinkle with goat cheese and walnuts and serve.
Notes
You can make this salad vegan by omitting the goat cheese or replacing it with vegan cheese. You can also drizzle some olive oil over the salad for some extra richness.
You can store the leftover salad in an airtight container in the refrigerator for up to 3 days.
You can also serve this salad warm by reheating the beets and lentils before tossing them with the spinach and dressing.
Enjoy this festive salad with your family and friends during the holidays or any time of year!
