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–+ servings
Lentil apple salad with glossy lentils, apples, cranberries, and crunchy pecans.

Lentil Apple Salad with Honey Mustard Dressing

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4 to 6 people
Author: Nico Pallotta

  • 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 (40 g) dried cranberries
  • ½ cup (50 g) pecans or walnuts – chopped
  • ½ small red onion finely chopped
  • ¼ cup (1 handful) parsley finely chopped

Dressing

  • 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

  • Make the dressing: In a large mixing bowl, whisk 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 tablespoon honey, ½ teaspoon salt, and black pepper until well combined.
    Step 1 Honey mustard dressing whisked until smooth in a large mixing bowl.
  • Marinate the lentils: Drain and rinse 2 cans lentils well, then add them to the dressing. Toss to coat and let them marinate for 5 to 10 minutes while you prepare the other ingredients.
    Step 2 Rinsed lentils tossed with honey mustard dressing and left to marinate.
  • Add the ingredients: Dice 2 apples into bite-size pieces, thinly slice 2 ribs celery, and finely chop ½ small red onion and ¼ cup parsley.
    Add them to the lentils with ⅓ cup dried cranberries and ½ cup pecans or walnuts, chopped.
    Step 3 Apples, celery, onion, parsley, cranberries, and pecans added to lentils.
  • Toss and serve: Toss gently until everything is well coated with dressing. Taste and adjust with salt and pepper, then serve right away or refrigerate until ready to eat.
    Step 4 Lentil apple salad tossed until glossy and evenly coated with dressing.
Substitutions
  • Lentils → Canned green or brown lentils, or lentils cooked from scratch and cooled.
  • Honeycrisp apples → Fuji, Gala, Pink Lady, or Granny Smith.
  • Celery → Finely chopped fennel.
  • Dried cranberries → Raisins, chopped dates, or dried cherries.
  • Pecans or walnuts → Almonds, pistachios, pumpkin seeds, or sunflower seeds.
  • Red onion → Shallots or green onions.
  • Parsley → Fresh mint or a mix of parsley and mint.
  • Extra virgin olive oil → Regular olive oil.
  • Apple cider vinegar → Lemon juice or white wine vinegar.
  • Dijon mustard → Yellow mustard or whole-grain mustard.
  • Honey → Maple syrup.
  • Salt and black pepper → Adjust to taste.
 
Tips
  • Drain lentils well: Excess water dilutes the dressing.
  • Marinate the lentils: Give them 5–10 minutes to absorb the dressing.
  • Choose firm lentils: Green or brown work best; avoid cooking them until mushy.
  • Use crisp apples: Honeycrisp, Pink Lady, Fuji, or Granny Smith are ideal.
  • Adjust for apple size: Use 1½ large or 2 medium apples.
  • Cut apples last: They’ll stay fresher and resist browning.
  • Chop onion finely: You want a little savory bite in every forkful.
  • Toast the nuts: A quick dry-toast boosts crunch and flavor.
  • Taste before serving: Adjust salt, pepper, vinegar, or honey as needed.
  • Make ahead: Marinate the lentils first; add apples, celery, and nuts closer to serving.
  • Storage: Refrigerate leftovers in an airtight container; the apples and nuts will gradually lose some crunch.
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