This Pomegranate Lentil Salad has 17 grams of protein and 22 grams of fiber, making it a hearty vegan lunch or side dish! It’s fast and easy to prepare! Adapt it for gluten-free diets and add feta cheese for even more flavor if your diet allows!

A bowl of pomegranate lentil salad.

I created this make ahead lunch to bring as a side dish for a picnic lunch I was having. The lunch needed to be vegan and nothing could have lemon in it to accommodate for everyone’s dietary needs and allergies. It turned out to be a hit and I’m excited to share it with you!

This lentil salad makes a hearty vegetarian lunch and is also a filling (and beautiful!) holiday side dish for something like Christmas dinner!

Recipe Ingredients

You’ll need the following ingredients to make this Lentil Pomegranate Salad:

Pomegranante lentil salad ingredients.

Ingredient Notes

  • Farro: You can make the farro in advance so that this recipe is very easy to prep.
  • Lentils: You can make your lentils in advance, or buy pre-made lentils to make things easier. You can use green or brown lentils.

Additions

  • Feta: If you don’t need this recipe to be vegan, it would be great with some feta cheese crumbles! If you do need it to be vegan, you can use vegan/dairy-free feta cheese crumbles.

Substitutions

  • Farro: If you’d like to make this recipe gluten-free, you can substitute the farro for wild rice or quinoa. Note that the flavor profile will differ slightly.
  • White Wine Vinegar: You can replace this with lemon juice. I used white wine vinegar, simply because it was created for someone who has a severe lemon allergy. Lemon juice would taste great in this recipe! Orange juice would also taste great as a replacement.
  • Raisins: Dried cranberries would be another great option instead of raisins, just look out for cranberries with added sugar. Check your labels!
  • Walnuts: You can replace the walnuts with raw pecans for a similar feel and a good flavor profile.

Tools For This Recipe

  • Mixing bowl

How to Make Pomegranate Lentil Salad: Step-by-Step

For the full recipe with the exact ingredients, scroll down to the printable recipe card below!

All ingredients in a large mixing bowl.

Step 1: In a large bowl, combine cooked farro, cooked lentils, walnuts, green onion, raisins, pomegranate seeds, sea salt, olive oil, and white wine vinegar.

Ingredients mixed in a serving bowl.

Step 2: Mix ingredients well. Serve at room temperature. This farro salad can also be enjoyed cold or warmed up.

Recipe Tips & Tricks

  • Prep your farro and lentils in advance! This helps make this recipe be assembled very quickly. You can also buy pre-made lentils, which makes it even easier!

What to Serve With Pomegranate and Lentil Salad

Storage & Reheating

  • Fridge: Store leftovers in an airtight container in the fridge for 3-4 days. 
  • Reheating: This farro salad is meant to be served at room temperature. It can also be enjoyed cold or warmed up.
Lentil farro salad in a bowl.

Frequently Asked Questions

What temperature should I serve this salad?

Room temperature! It’s also great cold or warm.

How can I make this recipe gluten-free?

Be sure you’re using gluten-free lentils (some pre-made lentils contain wheat). Replace the farro with either wild rice or quinoa.

Kaileigh Gaffney from Supermom Eats.

Did you try this recipe?

Let me know how you liked it by leaving a comment and rating below! Or tag me on Instagram and share what you made!

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A bowl of pomegranate lentil salad.
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Pomegranate Lentil Salad With Farro

Author: Kaileigh Gaffney
Yield: 6 servings
This Pomegranate Lentil Salad has 17 grams of protein and 22 grams of fiber, making it a hearty vegan lunch or side dish! It's fast and easy to prepare!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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Ingredients
 

  • 2 cups farro, cooked (use wild rice or quinoa if making this gluten-free)
  • 1 cup green lentils, cooked
  • ½ cup raw walnuts, chopped
  • 2 green onions, diced
  • ¼ cup raisins
  • 4 ounces pomegranate seeds
  • ¼ cup olive oil
  • 2 tablespoons white wine vinegar, or lemon juice/orange juice
  • Salt, to taste
  • Fresh parsley or basil, to top (optional)

Instructions
 

  • Cook farro and lentils (separately), if not already prepped.
  • In a large bowl, combine cooked farro, cooked lentils, walnuts, green onion, raisins, pomegranate seeds, olive oil, and white wine vinegar. Mix until fully combined.
  • Add salt to taste and serve at room temperature. This farro salad can also be enjoyed cold or warmed up.
Course: Brunch, Lunch, Salad, Side Dish
Cuisine: American
Diet: Vegan
Calories: 527kcal, Carbohydrates: 81g, Protein: 17g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 8g, Sodium: 12mg, Potassium: 643mg, Fiber: 22g, Sugar: 4g, Vitamin A: 69IU, Vitamin C: 5mg, Calcium: 54mg, Iron: 5mg
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