This Rustic Grape Salad, inspired by parshat Vayeishev, has a sweet taste and unique texture adored by sous chefs of all sizes. The quick and simple recipe is easy to put together any day of the week.
"On the grapevine were three tendrils; and it was as though it budded – its blossoms bloomed and its clusters ripened into grapes." (Parashat Vayeishev, Bereishit 40:10)
Tip for cooking with kids: Get your older sous chefs chopping the salad ingredients; let the younger ones crush the walnuts.
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- Prep Time
- ½ cup walnuts
- ½ cup dried red lentils
- ½ small red onion, diced
- 2 cups red seedless grapes, halved lengthwise
- 2 green apples, chopped
- 4 cups arugula leaves, chopped
- 2 tablespoons olive oil
- 3 tablespoons orange juice
- 1½ teaspoons agave nectar
- 2 teaspoons fresh poppy seeds
- ½ teaspoons salt
- ½ teaspoons pepper
1. Preheat your oven to 400°F and roast the walnuts on a baking sheet until they are fragrant; about 3 minutes. Once they are done, set aside.
2. In a medium-sized pot, cook the red lentils in about ¾ cup of water until they are soft but not mushy. When the lentils are done cooking, allow them to cool.
3. Mix the salad dressing ingredients together in a small container.
4. When the red lentils have reached room temperature, toss them in a bowl with the rest of the salad ingredients and add the walnuts. Then dress, mix well and serve.
Recipe reprinted with permission from "A Taste of Torah" by Aviv Harkov, Gefen Publishing House, January 2016.