This Apple Pecan Greens Salad features sweet apple, toasted pecans and crispy lentils with a tangy maple yogurt dressing. It's super flavorful and healthy!
We eat a lot of lentils so we are always coming up with new ways to enjoy them. Baked until crispy and sprinkled over salads has been our favorite lately. This Apple Pecan Greens Salad with crispy lentils has tons of flavor and different textures so every bite is interesting and delicious. Adding lentils also makes this salad heartier and more filling.
If you're looking for more salads with extra protein check out my grilled tofu salad. It's perfect for summertime. This BLT salad is another family favorite that's a good source of protein too.
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Ingredients
This salad is made with a handful of easy to find ingredients that you may even have on hand already. The dressing has a base of non dairy yogurt with a drizzle of real maple syrup and chives or green onions. It is tangy with just enough sweet and so delicious.
- spinach or spring greens mix
- apple
- pecans
- plain unsweetened non dairy yogurt
- maple syrup
- garlic
- apple cider vinegar
- chives or green onion
- lentils
- oil
- garlic powder
- salt and pepper
See recipe card for quantities.
Substitutions & Variations
- Nut free - instead of pecans use sunflower seeds to make this salad nut free
- Dressing - if you don't have or don't like non dairy yogurt you can use my 5 Minute Maple Dijon dressing instead
- Greens - we used spinach here, but you can use any green you like in this salad
- Handheld - use this salad as a filling in a wrap for a portable lunch
How to make this Apple Pecan Greens Salad with Crispy Lentils
Making this salad is easy. Whisk up the dressing, crisp the lentils and toast pecans. Prep the greens and apple while the lentils bake and then assemble once done.
Combine all ingredients for dressing in a bowl. Whisk well to incorporate. Refrigerate until ready to dress salad.
Combine lentils, oil, salt and pepper. Spread on baking sheet. Bake at 375 degrees until crispy.
Spread pecans in an even layer on a baking sheet. Toast in the oven at 350 degrees Fahrenheit for 5-6 minutes.
Combine greens, apple, pecans and half the dressing, toss to coat. Sprinkle crispy lentils over salad, add additional dressing.
💡 Top Tip
Don't skip toasting the pecans! Toasting brings out the nutty flavor and crunch. It really makes a difference in this salad.
Equipment
There is no special equipment needed to make this salad. Basic kitchen tools such as bowls, measuring cups and spoons and utensils are all you need. You do need access to a stove top and/or oven.
Storage
This salad is best enjoyed fresh. You can save leftovers in the fridge, but the lentils will not remain crisp and the spinach may get a bit wilted.
Common Questions
Spinach is very nutritious with many benefits including improved digestion due to the fiber content, lowered blood pressure, improved eye health due to lutein and zeaxanthin.
You can make all components for the salad ahead of time and keep separately until ready to serve. Keep the crispy lentils at room temperature to maintain crispness. Apple slices can be soaked in 1 tablespoon lemon juice combined with 1 cup of water for 3-5 minutes to prevent browning.
Yes! Arrange nuts in a single layer in the air fryer basket and cook at 350 degrees for 3-5 minutes.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Apple Pecan and Greens Salad:
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Apple Pecan Greens Salad with Crispy Lentils
Ingredients
Crispy Lentils
- 1 ½ cup cooked lentils see below
- 1 tbsp neutral oil
- ¼ teaspoon garlic powder
- salt and pepper, to taste
Dressing
- ½ cup non dairy yogurt, plain and unsweetened I use homemade soy yogurt
- 3 tablespoon maple syrup
- 3 tablespoon apple cider vinegar
- 1 garlic clove, minced
- 3-4 chives or green onions, thinly sliced
- salt and pepper, to taste
Salad
- ½ cup pecans, toasted
- 8 oz spinach or spring mix
- 1 large apple, thinly sliced Use any variety you prefer
Instructions
Crispy Lentils
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a medium bowl combine lentils, oil, garlic powder, salt and pepper. Toss to combine well.1 ½ cup cooked lentils, 1 tablespoon neutral oil, salt and pepper, to taste, ¼ teaspoon garlic powder
- Spread lentils in an even layer on prepared baking sheet. Bake for 30 minutes or until crisp, stirring halfway through. .
Dressing
- Combine all ingredients for dressing in a bowl. Whisk well to incorporate. Refrigerate until ready to dress salad.½ cup non dairy yogurt, plain and unsweetened, 3 tablespoon maple syrup, 3 tablespoon apple cider vinegar, 1 garlic clove, minced, 3-4 chives or green onions, thinly sliced, salt and pepper, to taste
Salad
- Spread pecans in an even layer on a baking sheet. Toast in the oven at 350 degrees fahrenheit for 5-6 minutes. Alternatively, you can toast pecans on the stove. Place pecans in a dry skillet over medium heat. Cook stirring often until golden and fragrant, about 5 minutes.½ cup pecans, toasted
- In a large bowl, combine greens, thinly sliced apple, toasted pecans and half the dressing, toss to coat. Sprinkle crispy lentils over and add desired additional dressing.8 oz spinach or spring mix, 1 large apple, thinly sliced
Did you make this recipe? Let me know!