Lentil and Pomegranate Salad

The pomegranate adds citrus flavour and interesting texture to this scrumptious rainbow salad. This low-calorie salad is high in fiber, antioxidants, iron and protein making it a healthy addition to any diet


1 ½ cups dry lentils (green or brown)
1 ½ cups pomegranate seeds (1 large pomegranate)
1 large apple, peel and cut into cubes
1 cup baby spinach leaves
2 tbsp. freshly squeezed lemon juice
1 tbsp. extra virgin olive oil
2 tsp. pure maple syrup or agave nectar
1 garlic clove, minced
Sea salt and freshly ground black pepper
NOTE: All ingredients including spices must be gluten-free and preferably organic


Bring 6 cups of water to boil, add lentils and cook on low heat for 20 minutes or until fully cooked, but not mushy. Drain and place in a large bowl with pomegranate seeds, apple and spinach
In another bowl, whisk together lemon juice, olive oil, maple syrup/agave nectar and garlic and then toss with the remainder of ingredients
Season with salt and pepper to taste

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