Lentil Salad with Spples, walnuts, celery root and a delicious, toasted Cumin Seed Dressing. This healthy vegan salad can be made ahead for midweek lunches or potlucks and gatherings. Vegan and GF!

 Lentil salad with apples, walnuts, celery root and a delicious, toasted Cumin Seed Dressing. This healthy vegan salad can be made ahead for midweek lunches or potlucks and gatherings. 

Many of you have been telling me how much you love lentil recipes!  Here’s a flavorful fall salad recipe, Lentil Salad with Apple, celeriac, walnuts, and a toasted cumin seed dressing, that is not only tasty but also filling, healthy and satisfying. It’s a great introduction to celeriac if you’ve never had the courage to get beyond its rugged exterior.

This lentil salad comes together especially quickly if you pre-cook the lentils ahead of time or purchase pre-cooked lentils, which seem to be everywhere these days. It also keeps really well, holding up for a few days, so a good option for make-ahead lunches.

Celeriac Lentil and Apple Salad with a Toasted Cumin Seed Vinaigrette- a delicious healthy meal Vegan, Gluten free! | www.feastingathome.com

If you can’t get your hands on celeriac, feel free to substitute celery or even shaved fennel. And if you’re going down the celeriac road for the first time and want to try more things with this underused humble vegetable, here’s a Celeriac Soup recipe, that will win over even the toughest of customers. One of my favorites, for sure.

celeriac lentil apple salad-202

Peel the celeriac with a sharp paring knife, because the tough skins are difficult to peel with a vegetable peeler.

celeriac lentil apple salad-204

Thinly slice into ⅛ inch slices, then cut into thin match sticks.

celeriac lentil apple salad-205

If the tops and leaves are still attached, chop these and add to the salad, they too offer good flavor.

Celeriac Lentil and Apple Salad with a Toasted Cumin Seed Vinaigrette- a delicious healthy meal Vegan, Gluten free! | www.feastingathome.com

In a large bowl, add the lentils, celeriac, apples, celeriac, parsley, onion.

Celeriac Lentil and Apple Salad with a Toasted Cumin Seed Vinaigrette- a delicious healthy meal Vegan, Gluten free! | www.feastingathome.com

Make the dressing…toasting the cumin seeds beforehand.

 Lentil salad with apples, walnuts, celery root and a delicious, toasted Cumin Seed Dressing. This healthy vegan salad can be made ahead for midweek lunches or potlucks and gatherings. 

Then toss the dressing with the Lentil Apple salad, and let it marinate for 15 minutes before serving.  Garnish with fresh Italian parsley.

 Lentil salad with apples, walnuts, celery root and a delicious, toasted Cumin Seed Dressing. This healthy vegan salad can be made ahead for midweek lunches or potlucks and gatherings. 

Add walnuts for extra heartiness if you like. Pecans will work here too!

 Lentil salad with apples, walnuts, celery root and a delicious, toasted Cumin Seed Dressing. This healthy vegan salad can be made ahead for midweek lunches or potlucks and gatherings. 

Hope you enjoy this Lentil Apple Salad- a simple, hearty vegan salad, perfect for fall!

Have a beautiful week!

xoxo

Sylvia

More lentil recipes you may like:

 

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Lentil Salad with celery root, apple and a fragrant cumin seed dressing. #lentilsalad

Lentil Salad with Apples Walnuts and Celery Root


Description

Lentil Salad with celery root, apples, walnuts and a cumin seed dressing. This healthy vegan salad can be made ahead for midweek lunches or fall potlucks and gatherings.


Ingredients

Scale
  • 3 cups Cooked Lentils, cooled. ( French Green, Black Caviar, or Brown lentils– do not use red or split lentils)
  • 1 apple, sliced or diced
  • 1 medium celeriac root (or sub 2 celery stalks), match stick or small dice
  • 1 celeriac stalk and leaves (or use 1 regular celery stalk), chopped
  • 1/41/2 cup chopped walnuts, toasted (optional)
  • ¼ cup Italian parsley, chopped
  • ½ cup finely chopped sweet onion (or green onion)

Dressing:

  • ¼ cup olive oil
  • ⅓ cup apple cider vinegar
  • 3 tablespoons maple or  honey
  • 2 teaspoons toasted cumin seeds (or 2 tsp ground), crushed lightly
  • 2 teaspoons Dijon or stone-ground mustard
  • 1 teaspoon salt
  • ½ teaspoon fresh cracked pepper
  • pinch cayenne- optional.

Instructions

  1. Place cooked lentils in a large bowl.
  2. Peel celeriac (saving the leafy top) using a paring knife and cut into ⅛ inch slices, then cut those slices into long thin match sticks (if using celery, just slice thinly). Place in the bowl with the lentils.
  3. Cut the apple the same way, into long match sticks, leaving the peel on. Place in the bowl.
  4. Finely dice the onion, place in the bowl.
  5. Slice the celeriac stalk or celery stalk, add to bowl.
  6. Add half of the chopped Italian parsley, saving the rest for garnish.
  7. Mix all dressing ingredients in a small bowl incorporating the honey, remembering to toast the cumin seeds until fragrant. Fold the dressing in with the lentil mixture. Let sit 15 minutes before serving to allow the flavors to meld.
  8. Adjust salt and pepper if necessary, adding more to taste. Add cayenne if you like.
  9. To serve, place in a bowl or platter, scatter with fresh Italian parsley.

Notes

Feel free to swap out pecans for walnuts– or leave out.

Nutrition

  • Serving Size: 1 cup
  • Calories: 302
  • Sugar: 15.1 g
  • Sodium: 434.2 mg
  • Fat: 13.5 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 38.2 g
  • Fiber: 10 g
  • Protein: 10.8 g
  • Cholesterol: 0 mg

Keywords: lentil apple salad, vegan lentil salad, lentil recipes, lentil salad, fall salad, celery root recipes, celeriac salad, apple salad, vegan lentil salad, potluck salad,

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Anybody who has been to France knows celery root, and we love it! I made this today and really enjoyed it. The toasted cumin seeds make a great dressing. Really yummy. I used Roland French Green Lentils and one cup dry made over 3 cups cooked. I only made half a recipe for two of us, so now I need another lentil salad recipe for the leftover lentils!

  2. It’s hearty, but does not leave you feeling stuffed. Great flavors! I made a big batch and left the walnuts out, to be added just before eating so they stayed crunchy.

  3. Just put this together for dinner tonight. Letting the flavors meld together. What else do you serve it with? Thinking of some greens

    1. Oh Good Barbara! Let us know how you liked it. Yes, great on a bed of greens, or on its own with a cup a soup. 🙂

  4. I’ve been wondering what I should do with the celeriac I bought on a whim at a local farmer’s market and now I know. This looks like such a yummy / perfect for fall side! I love your recipes and am so glad I came across your blog 🙂

    1. I think it would be fine, but the celeriac adds a good earthy “celery ” flavor, so I would maybe add some chopped celery stalks to it as well. 🙂

  5. I’m allergic to apple (and peaches, pears, plums, cherries & kiwi). Any thoughts on a substitute for apple in this recipe?

    1. Hi Christine, you would just need to add something a little sweet. How about halved grapes or golden raisins? Can you have those? Or dried cranberries?

  6. Celeriac isn’t a vegetable that I use in salads often and after seeing this recipe I definitely am inspired to go out and get my hands on it. I love the dressing too.. a salad I have to make!

    1. YAY!! That was my intention, to get people more interested in trying celeriac ( or clearly root)! It’s so delicious, but very under-used here in the states, probably because of how it looks I think. I really love it raw, but in the Celeriac Soup link above, it’s divine.