A twist on traditional bean salad for any picnic or BBQ. Made with Musselman’s Apple Butter and Cider Vinegar.
Pour the vegetable broth into a large stockpot. Bring to a boil. Add dried lentils and garlic. Stir and lower the temperature to medium-low. Simmer approximately 20 minutes, until firm but cooked through. Drain off any excess broth and pour lentils into a large salad bowl.
Once lentils are mostly cooled, add the pomegranate arils, toasted almond, and chopped green onions.
In a small bowl, combine apple butter, apple cider vinaigrette, oil, and sriracha. Whisk until smooth. Salt and pepper to taste.
Pour dressing over lentil salad and toss to coat.
Serve cold or at room temperature.