Red Lentil Picnic Salad with Sweet Cider Dressing

4.5 from 2 reviews


  • 1/2 cup red lentils
  • 1/4 cup minced scallions or spring onions
  • 1 tablespoons minced ginger
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons granulated sugar
  • 3 tablespoons cider vinegar
  • 3 tablespoons olive oil
  • 1 small head broccoli, cut into small pieces
  • 1/4 small head red cabbage, thinly shredded
  • 2 cups baby arugula
  • 2 large radishes, thinly sliced
  • 3 tablespoons dried cherries
  • 3 tablespoons sunflower seeds


  1. Pour lentils into a fine mesh sieve and rinse under cold water. Transfer to a heat proof bowl and cover with boiling water. Let sit while you prepare the rest of the salad, or at least 30-40 minutes until they are tender but still maintain a slight bite.
  2. Combine scallions, ginger, salt, sugar, and vinegar in a small bowl. Slowly add the olive oil, whisking continuously until incorporated.
  3. Combine broccoli, cabbage, arugula, radishes, cherries, and sunflower seeds in a large bowl. Drain lentils and add to the vegetables. Pour dressing over the top and toss to combine. Taste and add more salt if needed.