warm lentil and pomegranate salad

Warm lentil & pomegranate salad with an oil-free vinaigrette

Aryane @ Valises & Gourmandises
Try this vegan lentil salad featuring warm mushrooms, fresh and crunchy pomegranate seeds and creamy avocado. Plus, the oil-free vinaigrette is to die for.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Salad
Cuisine healthy, Plant-based, Seasonal, vegan, vegetarian
Servings 2
Calories 459 kcal


  • 8 button mushrooms washed and coarsely sliced
  • green onion white part, minced
  • 1 cup beluga lentils cooked
  • ½ teaspoon oregano dried
  • 2 cups arugula washed and dried (use a clean kitchen towel)
  • ½ avocado cubed
  • ½ cup fresh pomegranate seeds

Oil-Free Vinaigrette

  • 1 teaspoon Dijon mustard
  • 1 garlic clove crushed
  • 1 teaspoon apple cider vinegar organic
  • 1 teaspoon balsamic vinegar
  • 3 tablespoons unsweetened apple sauce organic
  • ¼ teaspoon dried oregano
  • Salt & pepper


  • In a pan on medium-high heat, sauté the mushrooms with the onion white, without oil (add a little bit of water if needed to prevent sticking). Once the mushrooms are golden brown, add the lentils and reheat for a few minutes.
  • Make the vinaigrette: mix all ingredients well, taste, and adjust to your liking.
  • In a salad bowl, mix the arugula with the lentil and mushroom mix. Add avocado, pomegranate and vinaigrette and mix well.
  • Divide in two bowls, top with green onion and hemp seeds and enjoy.


I always add a pinch of Cayenne pepper and turmeric to my vinaigrettes, to benefit from their amazing health properties.
I also top all my salads with hemp seeds for added nutrition and proteins.


Calories: 459kcalCarbohydrates: 69gProtein: 29gFat: 9gSaturated Fat: 1gSodium: 50mgPotassium: 669mgFiber: 27gSugar: 10gVitamin A: 548IUVitamin C: 19mgCalcium: 106mgIron: 9mg
Keyword arugula salad, lentil salad, oil-free dressing, oil-free vinaigrette
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