This lentil pomegranate salad is vibrant, flavorful, and packed with beets, herbs, and juicy pomegranate seeds. A healthy, protein-rich salad perfect for meal prep. Can also be served with tortilla chips for a festive appetizer dip. Vegan and Gluten-free.
It is only with the heart that one can see rightly; what is essential is invisible to the eye.
Antoine de Saint-Exupery
Jewel-toned and full of flavor, this Lentil Pomegranate Salad (aka Palouse Caviar) is one of those dishes that proves healthy food can be incredibly satisfying. Earthy lentils and sweet beets are balanced with juicy pomegranate, fresh cilantro, lime, and warm spices for a salad that is as beautiful as it is delicious.
This vibrant lentil salad combines earthy lentils, sweet roasted beets, juicy pomegranate seeds, fresh herbs, and warm spices. Inspired by Middle Eastern flavors, it's a beautiful balance of sweet, savory, fresh, and bright and feels and looks so festive on the table.
This can be served as a salad over a bed of dressed arugula, or as a side dish alongside fish or meat, or as an appetizer (think Cowboy Caviar) with tortilla chips- very versatile!
I LOVE this salad! The flavors and textures are amazing. I especially love the sweet, juicy pop of the pomegranate seeds.
Why you’ll love this Lentil Salad recipe!
Beautiful and vibrant - This jewel-toned salad is as beautiful as it is delicious, with sweet pomegranate, earthy beets, fresh herbs, and warm spices in every bite. Perfect presentation for potlucks, holidays, or festive gatherings!
Packed with plant-based goodness - Lentils add protein and fiber, making this a satisfying salad that will actually keep you full. So many polyphenols in beets and pomegranate seeds!
Perfect for meal prep - This salad holds up beautifully in the fridge and is one of those recipes that tastes even better the next day. Make a batch and enjoy easy lunches throughout the week.
Great for busy days - Pack it into containers for work, school, or meals on the go. Serve it over greens, scoop it with chips, or add avocado and feta when you're ready to eat.
Fresh, flavorful, and flexible - It's naturally vegetarian, easily vegan, and simple to customize with your favorite toppings.
Lentil Pomegranate Salad Ingredients
- Lentils - The hearty base of this salad. Use small, firm lentils like black caviar lentils or French green lentils for the best texture and a beautiful presentation. They add plant-based protein, making this salad satisfying enough for a meal.
- Beets - Sweet, earthy beets pair beautifully with the bright flavors in this salad and add gorgeous color. Dice them small so they blend into every bite.
- Pomegranate seeds - Juicy, sweet-tart bursts of flavor that make this lentil salad feel fresh, vibrant, and special.
- Fresh cilantro - Adds a bright, herbal finish. Tender stems are welcome and add even more flavor.
- Red onion - Brings a sharp, savory crunch that balances the sweetness of the beets and pomegranate.
- Olive oil - Creates a simple, flavorful dressing that brings everything together.
- Lime juice and zest - Brightens the salad with fresh acidity and balances the earthy lentils and beets.
- Cumin and coriander - Warm, aromatic spices that add depth and a subtle Middle Eastern-inspired flavor.
- Salt - Enhances all the ingredients and brings the flavors into balance.
- Optional additions - Creamy avocado, jalapeno or salty feta are delicious additions. Serve over greens for a light meal or with tortilla chips for scooping.
How to make Lentil Salad
The recipe is very simple- just place all the ingredeints in a medium bowl and mix to combine. Adjust salt and lime juice to taste. If adding avocado or feta, add right before serving.
Can this be made ahead?
This lentil salad is perfect for meal prep or gatherings and can easily be made ahead. If serving guests, wait to toss in the fresh herbs (and avocado, if using) until serving time.
How to Store Lentil Salad
Leftovers will keep up to 4 days in an airtight container in the refrigerator.
Ways to Serve Lentil Pomegranate Salad
- Spoon over arugula or mixed greens for a light lunch
- Serve alongside grilled chicken, fish, or vegetables
- Scoop with tortilla chips like a hearty salsa (think Cowboy Caviar but with lentils)!
- Add feta and avocado for a more filling vegetarian meal
- Pack into jars for easy meals on the go!
More Favorite Lentil Salad Recipes
More Popular Lentil Recipes
For more lentil recipes and inspiration, try one of my favorite recipes ever, Indian Lentil Meatballs. Or this hearty Lentil Bolognese, or this vegan Spicy Lentil Tahini Wrap!
- Red Lentil Soup
- Simple Braised French Lentils
- Indian Coconut Lentil Curry
- Moroccan Lentil Quinoa Soup
- Instant Pot Lentil Soup
- Instant Pot Mujadara
Watch How to Cut a Pomegranate
Enjoy the salad, and please rate it in the comments below! xoxo Sylvia
Print
Lentil Pomegranate Salad (Palouse Caviar)
- Prep Time: 20 mins
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Appetizer, Beans, entertaining, holiday, meal prep recipes, salad, Side Dish, vegan salad
- Method: tossed
- Cuisine: American
- Diet: Dairy-Free, fiber, Gluten Free, Gluten-Free, high fiber, high protein, Vegan, Vegetarian
Description
This lentil pomegranate salad is vibrant, flavorful, and packed with beets, herbs, and juicy pomegranate seeds. A healthy, protein-rich salad perfect for meal prep. Can also be served with tortilla chips for a festive appetizer dip. Vegan and Gluten-free.
Ingredients
- 3 cups cooked lentils (black caviar or french green)
- 1 1/2 cups cooked beets, peeled, very small diced
- 1 cup pomegranate seeds
- 1 cup chopped cilantro (or flat-leaf parsley, tender stems ok)
- 1/2 cup finely diced red onion
- optional – 1/2 a jalapeno, very finely diced
- 1/3 cup olive oil
- 1 lime, both zest and juice
- 1 teaspoon cumin
- 1 teaspoon coriander
- 3/4 teaspoon salt
- Optional additions: diced avocado (or feta crumbles)
Serve over a bed of greens, or with Corn chips or Tortilla Chips for scooping.
Instructions
- Place first 6 ingredients in a medium bowl and toss to mix.
- Add olive oil, lime juice and zest, spices and salt.
- Stir to combine and allow this to sit 10 minutes for the salt to soak into the lentils.
- Adjust salt and lime.
- Add the optional feta or avocado right before serving.
Notes
Serve as a side dish, a hearty salad over a bed of dressed arugula, or a dip with corn or tortilla chips. ( Toss arugula with olive oil, lemon or lime juice, salt and pepper).
Leftovers (without avocado) will keep for up to 4 days in an airtight container in the refrigerator.
Salad can be made ahead- wait until serving to mix in the the herbs, avocado and dressing.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 407
- Sugar: 13.6 g
- Sodium: 484.2 mg
- Fat: 20 g
- Saturated Fat: 2.8 g
- Carbohydrates: 46.8 g
- Fiber: 15.8 g
- Protein: 15.5 g
- Cholesterol: 0 mg
On the Homefront: As another year comes to a close, I’m reminded to pause, look back, and reflect. The underlying theme throughout my year has been relationships and friendships and learning to see them with clear and fresh eyes. Removing the filters, so to speak.
We are dynamic beings, each of us changing from breath to breath. And so it is with our relationships. We affect each other. We are constantly changing. It’s easy to continue seeing someone in the same old static way once we’ve judged and categorized them. We make people small with thoughts of “good or bad”. We even seek ways to justify our beliefs about people, deepening our prejudices, often discounting or minimizing any good qualities.
But we are complicated beings with many facets and layers. When we have the courage to meet our own shadows with compassion, our capacity to meet others’ shadows with compassion will grow too. It is only with the heart that one can see rightly…
Love and hugs,
We’re always looking for tasty ways to consume lentils, and this is definitely that! So much delicious contrast: savory, tangy, sweet, crunchy, creamy! Love it as is, on corn chips as suggested, and I suspect this would be delicious as a side dish to a fatty fish like salmon. I also happened to have some leftover cooked farro in the fridge, and so I ate it kind of like a pilaf the first time — also great! My only note is I would’ve liked a little more heat, maybe a whole jalapeño or even a serrano.
Love all your suggestions! Glad you enjoyed.
This is a lovely salad! Served it with cod in saffron broth. Perfect match. I will make this often, for sure. Thank you for another delicious recipe!
Glad you enjoyed this one Bettina!
Love this dip! It’s makes a lot for only 2 people so I repurposed it for my version of avocado toast. After heating it in the microwave and spreading on toast, I topped it with a slice of tomato, avocado, poached egg, feta cheese and Urfa Biber pepper. Very yummy and and an easy dinner. I will probably use some for sloppy joes and freeze the rest. Once again, a great recipe! Thanks Sylvia!
Yummy Nan, love it!
I studied geography in college back east, and remember how unique the Palouse is, how ppl think it came about (cataclysmic flood). I love dishes with names like “Palouse Caviar”, love black lentils and pomegranate seeds and am looking forward to making this! Thanks for so many wonderful recipes!
Thanks Kirk! Appreciate this!
I is very easy to make, tasty and quick.
So happy you enjoyed!
I LOVE this salad! The flavors and textures are amazing. I especially love the sweet juicy pop of the pomegranate seeds. What could I use to replace the pomegranate seeds when that fruit isn’t available?
Thanks Judy! Maybe a fresh berry or dried cranberries?
Looks delicious – how far ahead can you prepare this? Say Wednesday for a Friday get-together?
You could but what I would suggest is toss everything except the fresh herbs and pomegranates-and add those right before serving.
Love this recipe! Our guests raved about it saying, “Amazing!” and “Incredible!”
Thanks for another nourishing and tasty recipe, Sylvia!!
Awesome- so happy they liked it!
Luxurious and delicious! Will make this again for a holiday party. I left out the jalepeno’s and substituted shallots for red onion. Fantastic and simple!
Perfect Kimberly!
I made this for a potluck party. It was such a hit! Love the flavors and fun name. Will definitely be making this again!
Great to hear, glad yo liked it!
Made as a main vegetarian dish – awesome salad. Another great way to use lentils.