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Photo of Lentil, apple and spinach salad with hazelnuts by WW

Lentil, apple and spinach salad with hazelnuts

5 - 9
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
This fresh-tasting salad makes a perfect dinner in the warmer months.


Dry lentils

200 g, green variety

Vegetable stock cube

1 individual, make 1L (4 cups) of stock, gluten-free variety


40 g


1 stick(s), finely chopped


2 whole, finely chopped

Baby spinach leaves

100 g

Green apple, unpeeled

2 medium, cut into thin wedges

Lemon juice

1 tbs

Olive oil

2 tbs

Red wine vinegar

1 tbs

Whole grain mustard

1 tsp


  1. Place lentils in a medium saucepan and cover with stock. Bring to the boil. Reduce heat and simmer for 20-25 minutes or until tender but still with a little bite. Drain.
  2. Meanwhile, toast hazelnuts in a small dry frying pan over medium heat for 4-5 minutes or until golden and fragrant, taking care not to let them burn. Coarsely chop (reserving a few whole hazelnuts to garnish). Combine chopped hazelnuts with lentils, celery, eschalots and spinach in a large bowl.
  3. Toss apple with juice, in a medium bowl, to prevent it turning brown. Add to salad.
  4. Whisk oil, vinegar and mustard in a small bowl and season with salt and pepper. Pour over salad and gently toss to coat. Sprinkle over reserved hazelnuts to serve.