UpBeet Lentil Salad

April 27, 2015

Author Notes: Beluga lentils pack this vegan, and lettuce-free salad with plenty of protein to keep you energized and satiated all day long. Treeline vegan cheese resembles a similar tang and texture to goat cheese, which pairs beautifully with oranges, beets, and blueberries. Cucumbers give you just the kind of crunch your craving, while a heavy handful of fresh herbs and an oil-free orange vinaigrette bring a brightness to your salad and your day!Lindsey

Serves: 4-6


  • 1 packet Love Beets, chopped
  • 2 oranges
  • 1 cup blueberries, rinsed
  • 1 cup beluga lentils
  • 1 cup Cucumber, diced
  • 1 scallion, sliced
  • 2 cups fresh basil, mint, dill
  • 1 cup sunflower sprouts
  • 1 packet Treeline Vegan Cheese, crumbled
  • 1/2 cup Champagne Vinegar
  • 2 tablespoons Dijon Mustard
In This Recipe


  1. Cook the lentils according to the instructions on the package. Set aside to cool.
  2. Prepare the dressing: Zest and juice 1 orange and whisk together with vinegar and Dijon mustard.
  3. Peel and chop the remaining orange and combine with sprouts, beets, blueberries, cucumber, herbs, scallions and lentils in a large salad bowl.
  4. Pour the dressing over the salad and toss to combine
  5. Crumble vegan cheese on top and garnish with additional herbs. Enjoy!

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