Easy Arugula and Pomegranate Salad with Crispy Lentils

Arugula salad with pomegranate, walnuts, red onion, lentils in it with tongs to the side.

Easy Arugula and Pomegranate Salad with Crispy Lentils

This dairy-free Easy Arugula and Pomegranate Salad with Crispy Lentils uses my signature 5-Minute Maple Balsamic Salad Dressing and only takes 20 minutes to whip up! We use my roasted Crispy Lentils for Salad, plus pan-toasted walnuts and juicy pomegranate seeds for the best easy vegan salad that's perfect as a main or side dish!

Course Appetizer, Main Course, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword arugula pomegranate salad, crispy lentil salad, dairy-free salad recipe, High-protein vegan salad, vegan arugula salad

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 400kcal

Author Lauren McNeill, RD

Equipment

1 large bowl
1 Small Pan

Ingredients

1 batch Crispy Lentils for Salad Snacks & More
1 batch 5-Minute Maple Balsamic Salad Dressing with Garlic
1/2 cup raw unsalted walnuts
4 cups arugula
1 pomegranate deseeded, or about 1 cup of pomegranate seeds
1/4 red onion thinly sliced
1/2 tsp flaky sea salt
1/4 tsp fresh cracked black pepper

Instructions

Make a batch of the Crispy Lentils for Salad, Snacks & More.
Make a batch of the 5-Minute Maple Balsamic Salad Dressing with Garlic.
Heat a small pan over medium heat. Add the walnuts and toast them for 3-4 minutes, stirring frequently, until lightly golden brown and fragrant. Make sure you watch them carefully so they don't burn!
Once all components are done, in a large bowl, combine the arugula, red onion, pomegranate seeds, crispy lentils, toasted walnuts, salt, pepper, and drizzle the maple balsamic dressing on top, starting with about 1/4 of the batch and increasing to your taste preference. Toss well and enjoy!

Nutrition