I have been challenging myself to branch out a bit more and the result is this fruity summer salad. πŸ™‚ The lentils add a healthy component while the cranberries and apple chunks cater to everyone’s sweet tooth. We have been eating it regularly for a few weeks now and it has been universally approved. I hope you will like it, too!

Sweet and filling at the same time.


(enough for 2-3 people)

For the Salad
  • 250 g yellow lentils
  • 125 g arugula
  • 100 g dried and sweetened cranberries
  • 100 g cashew nuts
  • 1 apple
  • 2-3 teaspoons of instant broth powder
For the Dressing
  • 40 ml olive oil
  • 30 ml balsamic vinegar
  • 10 ml β€œcrema de balsamico,” i.e. balsamic vinegar cream, a thicker and more aromatic version of the vinegar
  • 2 teaspoons salt
  • 1-2 teaspoons pepper
  • pot herbs

How to Make It

  • Prepare about 500 ml of broth (with instant powder) and boil the lentils for a good 5-7 minutes in it. Make sure that they do not overcook and become mushy.
  • In the meantime, wash the arugula. I always cut the leaves to make it easier to eat. πŸ˜‰ Put the arugula into a big bowl.
  • Once the lentils are done, pour out the water and add them to the arugula.
  • Coarsely chop up the cashew nuts and add them to the mix.
  • Chop up the cranberries and add them to the bowl.
  • Wash the apple and core it. Then dice it and add the pieces to the rest of the salad.
  • Prepare the dressing in a separate little bowl and pour it over the salad. Mix thoroughly.
  • Before serving, sprinkle the garden herbs on top. Enjoy! πŸ™‚

2 thoughts on “Arugula Salad with Yellow Lentils, Cranberries, and Cashew Nuts

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