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Photo of Lentil, apple & spinach salad by WW

Lentil, apple & spinach salad

5 - 10
PersonalPoints™ per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate
This fresh-tasting salad makes a perfect dinner in the warmer months.

Ingredients

Celery, Raw

1 stick(s)

Shallots

2 medium

Hazelnuts

40 g

Spinach

100 g

Apple(s)

2 medium, green

Lemon Juice, Fresh

10 ml

Olive Oil

2 tablespoons

Red Wine Vinegar

1 tablespoons

Wholegrain Mustard

1 teaspoons, level

Green or Brown Lentils, dry

200 g

Vegetable stock cube(s)

1 cube(s), to make 1 litre

Instructions

  1. Put the lentils in a saucepan and cover with the stock. Bring to the boil then simmer for 20-25 minutes, until tender but still with a little bite. Drain the lentils, then transfer to a large bowl
  2. Meanwhile, toast the hazelnuts in a dry frying pan over a medium heat for 4-5 minutes until they are golden and fragrant, taking care not to let them burn. Roughly chop them (reserving a few whole ones to garnish), then mix them into the lentils, along with the celery, shallots and spinach.
  3. Slice the apples into wedges and remove the core. Toss with the lemon juice to prevent them turning brown. Add to the salad.
  4. Whisk together the dressing ingredients in a small bowl and season well. Pour over the salad and toss gently, then serve with the reserved hazelnuts sprinkled on top.

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