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Lentil Salad with Apple Cider Vinaigrette

A twist on traditional bean salad for any picnic or BBQ. Made with Musselman’s Apple Butter and Cider Vinegar.

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  • 3 cups vegetable broth
  • 1 cup dried green lentils
  • 1 clove garlic, minced
  • 1 cup pomegranate arils
  • 1/2 cup sliced almonds, toasted
  • ½ cup green onion, chopped
  • ½ cup MUSSELMAN’S® Apple Butter
  • ¼ cup MUSSELMAN’S® Apple Cider Vinegar
  • ¼ cup olive oil
  • 1 Tablespoon sriracha sauce
  • salt and pepper to taste


  1. Step 1
    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.

  2. Step 2
    Once lentils are mostly cooled, add the pomegranate arils, toasted almond, and chopped green onions.

  3. Step 3
    In a small bowl, combine apple butter, apple cider vinaigrette, oil, and sriracha. Whisk until smooth. Salt and pepper to taste.

  4. Step 4
    Pour dressing over lentil salad and toss to coat. 

  5. Step 5
    Serve cold or at room temperature.

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