Spinach-Apricot Salad with Spiced Lentils Recipe

Spinach: Fresh and crisp, this leafy green forms the base of the salad.

Dried apricots: These add a sweet and chewy texture to the salad.

Spiced lentils: Cooked lentils seasoned with spices to add a hearty and flavorful component.

Red onion: Thinly sliced to add a sharp and tangy flavor.

Olive oil: Used in the dressing to bring all the flavors together.

Lemon juice: Freshly squeezed to add a bright and tangy note to the dressing.

Ground cumin: Adds a warm and earthy flavor to the dressing.

Salt: Enhances the overall flavor of the salad.

Black pepper: Freshly ground to add a bit of heat and depth to the dressing.

When preparing the red onion, soak the slices in cold water for about 10 minutes before adding them to the salad. This will help to mellow out the sharpness and make the onion flavor more subtle, allowing the sweetness of the apricots and the earthiness of the lentils to shine through.

• fresh spinach - Substitute with kale: Kale has a similar texture and nutritional profile, making it a great alternative for salads.

• chopped dried apricots - Substitute with dried cranberries: Dried cranberries offer a similar sweetness and chewiness, adding a tart flavor to the salad.

• spiced cooked lentils - Substitute with spiced chickpeas: Chickpeas provide a similar protein content and can be spiced in the same way as lentils for a comparable flavor.

• thinly sliced red onion - Substitute with thinly sliced shallots: Shallots have a milder flavor and can be used to add a subtle onion taste without overpowering the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in dressings.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a tangy acidity similar to lemon juice and can enhance the flavors in the salad.

• ground cumin - Substitute with ground coriander: Ground coriander offers a warm, citrusy flavor that can complement the other spices in the salad.

• salt - Substitute with soy sauce: Soy sauce can add a salty umami flavor, enhancing the overall taste of the salad.

• freshly ground black pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes add a bit of heat and a different kind of spiciness to the salad.

• To store the spinach-apricot salad with spiced lentils, place the salad in an airtight container. Ensure the container is large enough to avoid squishing the fresh spinach and dried apricots.
• Keep the salad in the refrigerator. It will stay fresh for up to 2 days. The spinach may wilt slightly, but the flavors will meld beautifully.
• If you plan to store the salad for longer, consider keeping the dressing separate. This will prevent the spinach from becoming too soggy. Store the dressing in a small jar or container and mix it with the salad just before serving.
• For freezing, it's best to freeze the spiced lentils separately. Place the cooked lentils in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label the container with the date.
• The lentils can be frozen for up to 3 months. When ready to use, thaw them in the refrigerator overnight or reheat them gently on the stove.
• Avoid freezing the spinach and apricots as they do not freeze well and will lose their texture and flavor.
• When ready to serve, combine the thawed lentils with fresh spinach, apricots, and red onion. Add the dressing and toss to combine for a fresh and flavorful salad.

• Gently warm the spiced lentils separately in a small saucepan over low heat. Stir occasionally to ensure even heating without drying them out.

• For a quick reheat, place the spiced lentils in a microwave-safe dish, cover with a damp paper towel, and microwave on medium power for 1-2 minutes, stirring halfway through.

• Avoid reheating the spinach and apricots directly, as they can become wilted or overly soft. Instead, add them to the lentils after reheating.

• If the red onion has lost its crunch, consider adding fresh slices to the reheated salad for a crisp texture.

• Whisk together a fresh batch of the olive oil and lemon juice dressing if the original has been absorbed too much by the ingredients. Drizzle over the reheated components before serving.

• For a slightly warm salad, combine the reheated lentils with the spinach, apricots, and red onion, then toss with the dressing. The residual heat from the lentils will gently warm the other ingredients without cooking them.

• Mixing bowl: Use this to combine the spinach, apricots, lentils, and red onion.

• Small bowl: This is for whisking together the olive oil, lemon juice, ground cumin, salt, and black pepper to make the dressing.

• Whisk: Essential for mixing the dressing ingredients thoroughly.

• Measuring cups: Necessary for accurately measuring the spinach, apricots, and lentils.

• Measuring spoons: Use these to measure the olive oil, lemon juice, ground cumin, salt, and black pepper.

• Knife: Needed for chopping the dried apricots and slicing the red onion.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Salad tongs: Useful for tossing the salad to ensure the dressing is evenly distributed.

• Serving bowl: Ideal for presenting the salad if you plan to serve it immediately.

• Refrigerator: If you choose to chill the salad for later, this will keep it fresh.

Prep ingredients ahead: Wash and dry spinach, chop dried apricots, and slice red onion in advance.

Use pre-cooked lentils: Buy spiced cooked lentils from the store to save cooking time.

Make dressing in bulk: Prepare a larger batch of olive oil and lemon juice dressing to use for multiple salads.

Chill ingredients: Keep all ingredients in the fridge so the salad is ready to serve immediately.

Use a salad spinner: Quickly dry spinach with a salad spinner to save time.