This winter salad is so gorgeous and filled with seasonal produce. Plenty of vegan plant based protein from the lentils and hemp seeds!

Winter Salad with Lentils

Beautiful to look at and delicious to eat, this healthy winter salad with lentils is everything you need to feel good. Vegan, gluten free and filled with plant-based protein and fibre.
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 servings


  • For the marinated beets:
  • 2 small candy cane beets peeled and halved, then thinly sliced
  • 1/3 cup olive oil
  • 3 tablespoons white balsamic vinegar
  • 1/2 teaspoon maple syrup
  • vanilla seeds from 1/2 a pod
  • salt & pepper to taste
  • For the salad:
  • 1 cup cooked Puy lentils
  • 1/2 small red cabbage
  • 1 large fennel bulb
  • 1 large persimmon
  • 1/2 pomegranate arils only
  • 2 tablespoons hemp seeds


  • Marinate the beets: Place all ingredients in a medium jam jar, screw on the lid tightly and shake. Set aside.
  • Make the salad: While the beets are marinating, thinly slice the cabbage and fennel. Cube the persimmon. Arrange on plates (or on a platter) with the lentils. Scatter over the marinated beets, then drizzle the entire salad with the leftover marinade. Sprinkle with the pomegranate and hemp seeds.


The salad serves two as a vegan main or four as a side.