Lentil Apple Salad with Honey Mustard Dressing

Name: Lentil Apple Salad with Honey Mustard Dressing
Prep time: 20 min
Total time: 20 min
Ingredients: 2 cans lentils (15 oz / 400 g each can – green or brown – drained and rinsed); 2 apples (diced – Honeycrispl, Fuji, Gala, Pink Lady, or Granny Smith); 2 ribs celery (thinly sliced); ⅓ cup dried cranberries; ½ cup pecans (or walnuts – chopped); ½ small red onion (finely chopped); ¼ cup parsley (finely chopped); 3 tablespoons extra virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon mustard (Dijon or yellow); 1 tablespoon honey; ½ teaspoon salt (or to taste + black pepper)

This lentil apple salad gives you a nutritious, satisfying meal with crisp apples, hearty lentils, crunchy nuts, and a simple honey mustard dressing, all in about 20 minutes.

If you enjoy hearty lentil salads, try our Greek lentil salad, colorful lentil beet salad, or cozy lentil sweet potato salad next.

Close-up of glossy lentils, crisp apples, cranberries, pecans, and parsley.

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Why you’ll love Lentil Apple Salad!

This lentil apple salad combines earthy lentils with crisp, sweet apples and a simple honey mustard dressing for an easy meal that feels both Mediterranean-inspired and distinctly autumnal. 🍎

Louise and I especially love how the lentils absorb some of the dressing as they marinate, making them much more flavorful. Celery adds freshness and crunch, while dried cranberries and pecans or walnuts give the salad a cozy, almost holiday feel. 🍂

It’s also a nutritious, fiber-rich and protein-rich salad made with wholesome everyday ingredients. Lentils and nuts make it satisfying, while apples, celery, and parsley keep every bite fresh and colorful.

Serve it for a quick lunch, as a hearty side dish, or add it to your fall and holiday table. It’s simple enough for everyday meals but festive enough for sharing, and it keeps beautifully for meal prep too. 🥗

P.S: For more sweet, crunchy salads, try our apple chickpea salad, healthy Waldorf salad, or cranberry broccoli salad, three easy options that are especially good for fall gatherings and holidays.

Ingredients

Full ingredients and substitutions are in the recipe box below.

Lentils: use canned green or brown lentils, drained and rinsed well. You can also use about 3 cups of lentils cooked from scratch and cooled.
Apples: Honeycrisp are crisp, juicy, and sweet-tart. Fuji, Gala, Pink Lady, or Granny Smith are excellent substitutes for this fall lentil salad.
Celery: adds freshness and a satisfying crunch. Substitute finely chopped fennel for a slightly sweeter, Mediterranean flavor.
Dried cranberries: add chewy, sweet-tart bites that make this autumn lentil salad especially festive. Raisins, chopped dates, or dried cherries also work.
Pecans or walnuts: add richness and crunch. Substitute almonds, pistachios, pumpkin seeds, or sunflower seeds.
Red onion: adds a mild savory bite. Substitute shallots or green onions for a gentler flavor.
Parsley: brings freshness and color. Substitute fresh mint or a combination of both.
Extra virgin olive oil: forms the base of the dressing. Regular olive oil also works.
Apple cider vinegar: adds fruity acidity. Substitute lemon juice or white wine vinegar.
Dijon mustard: gives the honey mustard vinaigrette its tangy flavor. Yellow or whole-grain mustard works too.
Honey: balances the vinegar and mustard. Substitute maple syrup.
Salt and black pepper: bring all the flavors together.

Lentil apple salad with apples, cranberries, pecans, celery, and parsley.

How to Make Lentil Apple Salad

Step 1. Make the honey mustard dressing

In a large mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth and well combined.

Making the dressing directly in the serving bowl means one less bowl to wash.

Step 1 Honey mustard dressing whisked until smooth in a large mixing bowl.

Step 2. Marinate the lentils

Drain and rinse the lentils well, then add them to the dressing.

Toss until evenly coated and let them marinate for 5 to 10 minutes while you prepare the remaining ingredients.

This short marinating time makes a big difference: the lentils absorb some of the dressing and become much more flavorful.

Step 2 Rinsed lentils tossed with honey mustard dressing and left to marinate.

Step 3. Add the remaining ingredients

Dice the apples into bite-size pieces. Thinly slice the celery and finely chop the red onion and parsley.

Add the apples, celery, red onion, parsley, dried cranberries, and chopped pecans or walnuts to the bowl with the lentils.

If your apples are especially large, 1½ apples may be enough. For smaller apples, use two.

Step 3 Apples, celery, onion, parsley, cranberries, and pecans added to lentils.

Step 4. Toss and serve

Toss gently until everything is evenly coated with the dressing.

Taste and adjust with more salt or black pepper if needed.

Serve right away or refrigerate until ready to eat.

Step 4 Lentil apple salad tossed until glossy and evenly coated with dressing.

Serving Suggestions

Make it a complete lunch: Serve a generous portion with whole-grain bread, pita, or a baked or microwaved sweet potato for a satisfying meal.
Add more protein: Top with crumbled feta, hard-boiled eggs, grilled chicken, baked tofu, or extra lentils.
Bring it to a potluck: The apples, cranberries, and pecans make it especially good for fall potlucks, Thanksgiving, and holiday gatherings.
Serve it as a side: Pair with roasted vegetables, veggie burgers, grilled chicken, salmon, or your favorite sandwich.
Meal prep it: Make the lentils and dressing ahead, then add the apples, celery, cranberries, and nuts closer to serving for the best crunch.
Turn it into a grain bowl: Spoon it over quinoa, farro, or brown rice and add leafy greens for a larger meal.
Pack it for lunch: It travels well in a sealed container, making it practical for work, school, or an easy lunch on the go.

Tips

Drain the lentils really well: Excess water will dilute the honey mustard dressing. After rinsing canned lentils, let them drain thoroughly before adding them.
Marinate the lentils first: Toss the lentils with the dressing and let them sit for 5 to 10 minutes while you prep everything else. They absorb some of the dressing and become noticeably more flavorful.
Use lentils that hold their shape: Green or brown lentils are best. If cooking from scratch, cook until tender but not mushy, then drain and cool before making the salad.
Choose crisp apples: Honeycrisp, Pink Lady, Fuji, or Granny Smith stay crunchy and provide a nice sweet-tart contrast to the earthy lentils.
Adjust the apples by size: Apples vary considerably. Use about 1½ large apples or 2 medium apples, adding enough for plenty of crunch without overwhelming the lentils.
Cut the apples last: This minimizes browning and keeps them fresh and crisp. Once added, the acidic dressing also helps slow browning.
Chop the red onion finely: Small pieces distribute the flavor throughout the salad without overpowering the apples.
Toast the nuts for extra flavor: Pecans and walnuts are delicious as-is, but a few minutes in a dry skillet makes them crunchier and brings out their nutty flavor.
Taste before serving: Apples and cranberries bring sweetness, while Dijon and vinegar add tang. Taste at the end and adjust with salt, pepper, vinegar, or honey if needed.
For make-ahead: The lentils can marinate in the dressing ahead of time. For maximum crunch, add the apples, celery, and nuts closer to serving.

Close-up of glossy lentil salad, crisp apples, cranberries, pecans, and parsley.

Frequently Asked Questions

Why should I marinate the lentils first?

Lentils absorb some of the honey mustard dressing as they sit, which makes them much more flavorful. Even 5 to 10 minutes makes a noticeable difference.

Will the apples turn brown?

They may darken slightly over time, but the apple cider vinegar in the dressing helps slow browning. For the freshest look and crunch, cut and add the apples shortly before serving.

What kind of lentils are best for this salad?

Green or brown lentils are best because they stay firm and hold their shape. Avoid red lentils, which soften quickly and can make the salad mushy.

How do I keep this lentil cranberry salad from getting watery?

Drain the lentils very well before adding them to the dressing. Also use crisp apples and celery, and avoid letting excess liquid collect at the bottom of the bowl.

Is this salad better cold or at room temperature?

Both work well. It’s refreshing straight from the fridge, but the flavors are often more noticeable if you let it sit at room temperature for about 10 to 15 minutes before serving.

Can I make this apple walnut lentil salad for Thanksgiving?

Yes. The apples, dried cranberries, pecans or walnuts, and honey mustard dressing make it especially well suited to Thanksgiving, fall potlucks, and holiday meals.

How to store this lentil apple salad?

Store it in an airtight container in the refrigerator for 3 to 4 days. The flavor holds up well, although the apples, celery, and nuts gradually soften.

For best make-ahead texture, keep the nuts separate and add them just before serving. Freezing is not recommended because the apples and celery become soft after thawing.

More Hearty Lentil & Beans Salads

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