Description
If you’re like me, and you suffer from low iron, you are definitely going to want to make my Iron Rich Spinach Lentil Salad. It’s quick and easy to throw together and can be shared with friends at a potluck, or packed into containers for weekday lunches. This plant based salad is packed with vegetarian iron sources and vitamin C, to help your body better absorb the iron. If you know you have issues with low iron, or you’re feeling tired all the time, it’s a great idea to add this healthy salad recipe to your regular rotation.
Ingredients
Spinach Lentil Salad
- 3 cups cooked brown lentils (I used 2 (15 oz) cans)
- 2 cups cooked quinoa, white or tricolor
- 3 cups chopped baby spinach leaves
- Heaping 1 cup diced carrots
- 1/2 small red onion, diced (about 1/3 cup)
- 1/2 cup chopped dates (I used medjool)
- 1/2 cup roasted and salted pepitas
Citrus Dressing
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon pure maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add all of the dressing ingredients to a large mixing bowl and whisk until completely combined.
- Add in the quinoa, lentils, spinach, carrots, onion, dates and pumpkin seeds. Use a large spoon to mix everything together until all the ingredients are coated with the dressing. Give the salad a taste and season with any extra salt and pepper needed.
- Spinach quinoa lentil salad can be served immediately or stored in the refrigerator for up to 4-5 days.
Notes
This salad is great for meal prep. Just equally portion it into 4-5 lunch containers and store for up to 5 days in the refrigerator. Salad is best enjoyed cold or at room temperature.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad, Vegan
- Method: Stovetop
- Cuisine: American
