Winter Lentil and Pomegranate Salad
Yield: 4-5 servings
  • 8 cups chopped romaine lettuce
  • 6 to 8 tangerines, peeled and chopped
  • 2 small avocados, peeled, pitted, and chopped
  • 1 cup pomegranate arils (see Tip)
  • 1½ to 2 cups cooked lentils or one 16-oz can cannellini beans, drained and rinsed
  • ½ cup chopped pecans
Tangy Mustard Dressing
  • ½ cup cashews
  • ½ cup water
  • 1 tsp apple cider vinegar
  • 2 tsp spicy brown mustard
  • ⅛ tsp salt
  • ⅛ tsp pepper
For the Tangy Mustard Dressing
  1. Combine all the ingredients in a high-speed blender until the desired consistency is reached. You may need to add more water to thin it to your preference.
For the Salad
  1. In a large bowl, combine the lettuce, tangerines, avocados, pomegranate arils, lentils, and pecans. Drizzle with the dressing to taste.
  2. Serve, and enjoy!
Tip: You can sometimes find pomegranate arils and cooked lentils in the refrigerated produce section of your grocery store. Trader Joe’s in particular often carries both.
Trom What the Health by Kip Andersen and Keegan Kuhn with Eunice Wong (BenBella Books, 2018)
Recipe by Chic Vegan at