Lentil Pomegranate Salad (Palouse Caviar) Recipe
A refreshing Lentil Salad with pomegranate seeds, beets, cilantro and lime. Serve as salad or as an appetizer with corn chips.
How to Make the Best Lentil Pomegranate Salad (Palouse Caviar)
This vibrant Lentil Pomegranate Salad, also known as Palouse Caviar, is a stunning dish that’s as delicious as it is beautiful. The combination of earthy lentils, sweet pomegranate seeds, and tender beets creates a flavor profile that’s both satisfying and refreshing. It’s a perfect dish for holiday gatherings or anytime you want to impress with minimal effort.
What makes this salad special is its versatility. You can serve it as an elegant appetizer with crispy corn chips for scooping, or pile it over fresh greens for a hearty and healthy main course salad. The lime and cumin dressing brings everything together with a bright, slightly spicy kick that keeps you coming back for more.
This plant-based recipe is packed with protein and fiber from the lentils, making it both nutritious and filling. The jewel-toned colors from the beets and pomegranate seeds make it a showstopper on any table—proof that healthy eating can be absolutely gorgeous.
Lentil Pomegranate Salad (Palouse Caviar)
A refreshing Lentil Salad with pomegranate seeds, beets, cilantro and lime. Serve as salad or as an appetizer with corn chips.
Ingredients
Salad
Dressing
Optional Toppings
Instructions
Making the Salad
- Place the lentils, beets, pomegranate seeds, cilantro, red onion, and jalapeno in a medium bowl and toss to mix.
- Add olive oil, lime juice and zest, spices and salt.
- Stir to combine and allow this to sit 10 minutes for the salt to soak into the lentils.
- Adjust salt and lime to taste.
- Top with crumbled feta if desired.
- Serve with corn chips or tortilla chips, or over a bed of greens for a big healthy salad.
Notes
- Black caviar lentils or French green lentils work best as they hold their shape well.
- Make sure to dice the beets very small so they mix evenly throughout the salad.
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
