Vegan Arugula Lentil Salad recipe

Arugula Lentil Salad

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Looking for a protein packed salad recipe? You’re in the right place. Try this easy to make arugula grape lentil salad. It works great for lunch or dinner and only takes 25 minutes to make. 

Cooking the lentils is the only cooking involved, making it a quick and healthy meal. Then, you’ll simply need to chop up some veggies and add flavor to your arugula lentil salad with some olive oil, red wine vinegar, and more! 

Read on for the only lentil and arugula salad recipe you’ll need.

You need these vegan ingredients

Cooking Instructions

  1. Rinse the lentils with cold water and add them to a small saucepan. 

2 Add the vegetable broth and bring to a boil. Reduce the heat to medium-low. Leave covered for 15-20 minutes. 

3. While the lentils cook, prepare your vegetables. Cut the cherry tomatoes in half and dice the red onion. Peel and chop the cucumber into small pieces. If you’re using English cucumbers, there’s no need to peel them. 

4. Add the veggies to a large bowl and check on your lentils.

5. After the 15-20 minutes, your lentils should be soft. Check them and drain any leftover chicken broth if necessary. Let the lentils cool to room temperature.

6. Add the cooked lentils to the bowl with vegetables.

6. In a separate bowl, add your red wine vinegar, olive oil, salt, pepper, and oregano. Pour your dressing over the vegetables and lentils. Mix it to coat.

7. Add in the almonds, cranberries, arugula, and basil. Add more salt and pepper to taste.

8. Give it a good mix and enjoy your arugula lentil salad!

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Frequently Asked Questions

When stored in an airtight container, your arugula grape lentil salad can stay fresh for about 3-4 days in the fridge. Many also like to cook their lentils and make the dressing several days in advance. This makes it easy to prepare fresh salads daily. 

Then, store the dressing separately in an airtight jar and take it out 20 minutes prior to making your salad. Don’t be alarmed if your salad dressing has solidified. The olive oil will cause this. Allow it to get to room temperature.

And finally, while freezing the salad isn’t recommended, it is an option if you’ve made too much. You can store and freeze it for up to 6 months.

For this lentil and arugula salad recipe, it’s recommended to use green, brown, or black lentils. Red lentils aren’t recommended as they’ll turn mushy. If you can’t find dried lentils, canned lentils will work in a pinch.

While this can happen with any recipe, when making french toast vegan-friendly, using a sturdier bread such as french bread, ciabatta bread, or sourdough is recommended. It’s also possible you have added too much dairy-free milk or soaked the bread too long.

If you want to add a little more flavor to your arugula lentil salad you can toss in some farro, quinoa, parsley, or bulgur. Add some raisins for sweetness or couscous for an arugula couscous lentil salad. If you’re not a fan of raisins, try replacing them with roasted red peppers.


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