I have been challenging myself to branch out a bit more and the result is this fruity summer salad. 🙂 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!

Ingredients

(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 “crema 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. 😉 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! 🙂

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