Autumn Lentil Salad with Spiced Apple Vinaigrette and Toasted Pecan Crumble

Ingredients

• •1 cup dried green or brown lentils, rinsed
• •3 cups water
• •1/2 teaspoon salt
• •1 medium apple, diced (preferably Honeycrisp or Gala)
• •1/2 cup pecans, chopped
• •1 tablespoon olive oil
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon ground nutmeg
• •2 tablespoons apple cider vinegar
• •1 tablespoon maple syrup
• •1 teaspoon Dijon mustard
• •1/4 cup extra-virgin olive oil
• •3 cups mixed greens (baby kale, spinach, or arugula)
• •1/4 cup dried cranberries
• •Salt and pepper to taste

Instructions

1. 1

   Rinse the lentils and combine with water in a medium saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes, or until tender. Add salt in the last few minutes of cooking. Drain and set aside to cool.

2. 2

   Meanwhile, preheat a small skillet over medium heat. Add pecans and toast for 2-3 minutes, stirring frequently, until aromatic. Remove from heat and set aside.

3. 3

   In a small bowl, mix 1 tablespoon olive oil, ground cinnamon, and ground nutmeg. Toss the diced apple in this mixture, then set aside.

4. 4

   To make the vinaigrette, whisk together apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Slowly drizzle in 1/4 cup extra-virgin olive oil while whisking continuously until emulsified.

5. 5

   In a large serving bowl, combine the mixed greens, cooked lentils, dried cranberries, diced spiced apple, and toasted pecans.

6. 6

   Drizzle the vinaigrette over the salad and gently toss to coat. Adjust seasoning with salt and pepper as needed.

7. 7

   Serve immediately or refrigerate until ready to serve.