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Spinach and lentil salad with clementines and pecans

A delicious way to add some green to your plate!




  • 1 tablespoon finely grated ginger
  • 2 tablespoon honey
  • 2 tablespoon seasoned rice vinegar
  • 1/4 cup canola oil
  • 1/4 teaspoon salt


  • 1 can (540ml) lentils drained and rinsed
  • 1 shallot, sliced into thin rings
  • 1/2 cup dried cranberries
  • 1/4 teaspoon salt
  • 3 clementines, peeled
  • 6 cups baby spinach
  • 3/4 cup pecan halves, toasted


  1. Whisk together the ginger, honey, rice vinegar, canola oil and salt. Set aside.
  2. In a bowl combine the lentils, shallots, cranberries, salt and half the dressing.  Toss to combine and set aside in the fridge until ready to serve. This can be done up to a day ahead.
  3. Slice the peeled clementines into rounds. Cut each round in half. Set aside
  4. Toss the baby spinach with the remaining salad dressing.  Fold in most of the clementine pieces, reserving some for garnish.
  5. Place the spinach on a serving platter.  Top with the lentil mixture and garnish with the remaining clementines and pecans.

Tip: Leftovers can be stored in the fridge for one to two days and enjoyed.

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