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Summer Salad with Cherries and Black Lentils.

A colorful and antioxidant rich summer salad with greens, lentils, fresh cherries and red onions.
Course Salad
Cuisine Dairy Free, gluten free, vegan.
Keyword salad with cherries, salad with lentils
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 442 kcal


  • 1 cup sweet cherries halved and pitted
  • 1 small red onion thinly sliced
  • ½ cup black lentils picked over and rinsed
  • ½ cup unsalted pepitas
  • 6 cups spring salad mix

For the Dressing:


  1. Place the lentils in a small pot with enough water to cover them by one inch. Bring to a boil, then reduce heat to medium. Cook for about 20-25 minutes until tender but not mushy. Drain off extra water and set lentils aside to cool.
  2. Place the 8 cherries, white vinegar, olive oil, maple syrup, organic cane sugar, salt and pepper in the food processor or blender. Blend on high speed until smooth and emulsified. Set aside.
  3. Place the spring salad mix, cherries, cooled lentils, red onions, and pepitas on a large platter or in a bowl. Drizzle with the cherry vinaigrette before serving.

Recipe Notes

You can use Rainier cherries if you prefer.

If you would rather use a different kind of lentil, try green lentils or French green lentils.

You can keep this salad in the refrigerator for 2 days. It is best eaten fresh.

Nutrition Facts
Summer Salad with Cherries and Black Lentils.
Amount Per Serving
Calories 442 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 4g25%
Sodium 600mg26%
Potassium 302mg9%
Carbohydrates 33g11%
Fiber 6g25%
Sugar 15g17%
Protein 9g18%
Vitamin A 705IU14%
Vitamin C 18.5mg22%
Calcium 42mg4%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.