Lentils aren’t just for soups and stews- toss them into a salad for a boost of vegetarian protein like in this delicious Lentil Arugula Salad with a tangy Meyer Lemon Vinaigrette. This post is brought to you by Canadian Lentils as part of their #LoveALentil campaign. #sponsored

Let’s take a little break from the Christmas cookie madness, shall we? I mean, I know it’s that time of year, the time when we can indulge in all things baked and sweet and not feel one ounce of bad about it.

But after hosting/attending holiday parties galore (with more in sight!), not to mention testing out these chai lace cookies and these dark chocolate alfajores and this eggnog crepe cake, I feel like I’m drowning in sugary leftovers. My body is crying out for something GREEN.

Anybody else with me on this? Good. Because I’ve got a simple but seriously yummy Lentil Arugula Salad to share with you. It may not  be as tempting as a frosted sugar cookie, but it’s what we all need right now. I know it, you know it, and our tummies will be thanking us profusely for this clean bowl of nourishment.It starts with a light and tangy Meyer lemon dressing that comes together in seconds- those are my favorite kind of salad dressings.

If you don’t have any Meyer lemons, regular lemons totally work here too, but I love how sweet and fragrant they are. They really add a touch of brightness to this Lentil Arugula Salad so it’s worth using them if you can find them.

This is one of those salads that is hearty, satisfying, and doesn’t leave you wanting more. The sweet potato, avocado and lentils are essential for filling you up, and the goat cheese adds the perfect touch of creaminess. I used Japanese white sweet potatoes because I’m just a little bit obsessed with them at the moment, but feel free to use the orange ones (aka yams). And adding cooked lentils to a salad is my easy way of using up a leftover batch of lentils while also adding some much needed protein to a vegetarian meal.

I’m so happy to be working with Canadian Lentils on this post as part of their #LoveALentil campaign and helping to inspire people to use lentils in new and unconventional ways- they’re not just for soups and stews!

How do you like to use lentils in your recipes? I’m always looking for new ideas so I’d love to hear from you!

5 from 2 votes

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Lentil Arugula Salad with Meyer Lemon Vinaigrette

Lentils aren’t just for soups and stews- toss them into a salad for a boost of vegetarian protein like in this delicious Lentil Arugula Salad with a tangy Meyer Lemon Vinaigrette.

Course Salad

Cuisine American

Keyword arugula salad recipes, lentil salad, meyer lemon dressing

Prep Time 10 minutes

Total Time 10 minutes

Servings 1

Calories 450 kcal

Author Denisse Salinas

Ingredients

For the Meyer lemon vinaigrette:

• Juice and zest of 1 Meyer lemon
• 1 tablespoon honey
• 1 tablespoon grated shallot
• 2 tablespoons olive oil
• Salt and pepper to taste

For the salad:

• 2 cups arugula
• 1/2 cup cubed and roasted sweet potato
• 1/4 cup cooked lentils
• 2 tablespoons crumbled goat cheese
• 1/4 avocado sliced

Instructions

1. In a small bowl, whisk together the lemon juice, zest, honey, shallot and olive oil. Season to taste with salt and pepper and set aside.
2. Place arugula, sweet potato, lentils, goat cheese and avocado in a serving bowl. Toss with Meyer lemon vinaigrette.