Looking for a hearty, protein-packed salad that takes advantage of seasonal produce? This Fall Lentil Salad is the answer, combining black lentils, roasted sweet potato, juicy apple, and crispy halloumi with a tangy apple cider vinaigrette and hot honey drizzle.
It’s not always easy to find high-protein meal prep ideas that feel both cozy and simple.
That’s where this fall lentil salad comes in.
It’s comforting and hearty, yet still fresh and vibrant, built around autumn produce like sweet potato, apples, and leafy greens.
With over 30 grams of protein and 16 grams of fiber per serving, it’s a salad that actually keeps you full and is easy enough to prep ahead for a busy week.
And if you love prepable fall salads, these are a must-try:
Why You’ll Love This Fall Lentil Salad
- Cozy fall flavors – Sweet potato, crisp apple, and tangy apple cider vinaigrette bring the season to life.
- Simple ingredients – Just a handful of pantry staples and fresh produce come together with minimal effort.
- High-protein & high-fiber – Each serving packs over 30 grams of protein and 16 grams of fiber to keep you full and energized.
- Perfect for meal prep – Holds up beautifully in the fridge for up to 4 days, making weekday lunches a breeze.
- Balanced and satisfying – A mix of hearty lentils, juicy apples, and crispy halloumi for the perfect texture and flavor combo.
If you love hearty, protein-packed salads, you’ll also love my High-Protein Kidney Bean Salad. It’s vegan, gluten-free, and super meal-prep friendly.
Key Ingredients
- Black lentils: One of the highest plant-based sources of protein and jam-packed with fiber, Black Lentils hold their shape beautifully in salads, making them perfect for meal prep.
- Sweet potato: Roasted until tender and caramelized, it adds natural sweetness and cozy fall flavor.
- Crisp apple: A fresh, juicy crunch that brightens up the heartier ingredients.
- Kale or spinach: Sturdy greens that bring freshness while holding up well in the fridge.
- Halloumi cheese: Crispy and salty, it balances the sweetness of the apple and sweet potato.
- Apple cider vinaigrette: A simple blend of apple cider vinegar, olive oil, Dijon, and maple syrup that ties everything together.
- Hot honey: Just a little drizzle of hot honey is the perfect finishing touch to add just that little bit of kick.
For another satisfying make-ahead option, try my Mediterranean Farro Salad. It’s high in protein, vegetarian, and perfect for meal prep.
How to Make This Fall Lentil Salad
Making this salad is simple, and most of the prep can be done ahead of time for easy meals all week long.
Cook the lentils
Give lentils a good rinse and simmer in bone broth until tender but not mushy. Drain well and let them cool. For a shortcut, you can also use canned black lentils.
Roast the sweet potatoes
Dice the sweet potatoes, toss with a little olive oil, optional spices, and salt, and roast until golden and tender.
Make the dressing
In a small bowl or jar, whisk together apple cider vinegar, olive oil, Dijon mustard, and a touch of maple syrup or honey until smooth and emulsified.
Cook the halloumi
Heat a nonstick skillet over medium heat. Add the cubed halloumi and pan-fry until golden and crispy. Or for a dairy-free option, crisp up some firm tofu cubes in a bit of olive oil and salt.
Assemble
In a large bowl, combine the lentils, roasted sweet potato, diced apple, and leafy greens. Sprinkle with crispy halloumi, toss with the dressing.
Serve
Divide into four bowls and enjoy warm or cold with an optional drizzle of hot honey. For meal prep, portion into airtight containers until ready to eat.
Looking for more meal prep ideas? My Kale Chicken Caesar Pasta Salad is creamy, hearty, and packed with protein.
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Tips & Variations
Storage & Meal Prep
Store it in an airtight container in the fridge for up to 4 days, but keep the apple cider vinaigrette in a separate jar and add it just before serving to maintain the best texture.
If you’d like to portion it out, divide the salad into single-serving containers for easy grab-and-go lunches and pack the dressing and hot honey on the side.
FAQ
Absolutely! You can substitute green or brown lentils if that’s what you have on hand. Just be sure not to overcook them, as they can become mushier than black lentils.
Yes. Simply swap the halloumi for crispy tofu bites (see recipe card).
It’s already high in protein, but you can make it heartier by adding grilled chicken, roasted chickpeas, or extra nuts.
Fall Lentil Salad with Apple, Sweet Potato & Crispy Halloumi
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Ingredients
Instructions
- Cook the lentils (if using dried)Rinse 1 ½ cups dried black lentils under cold water. Add to a pot with 3 cups bone broth and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 20 to 25 minutes, until tender but not mushy. Drain any excess broth and let cool.
- Roast the sweet potatoesPreheat oven to 400°F (200°C). Toss 2 diced sweet potatoes with 2 teaspoons olive oil, 1 teaspoon ground corriander, 1 teaspoon smoked paprika, and 1 teaspoon cumin, plus salt. Spread on a baking sheet and roast for 20 to 25 minutes, until golden and tender. Let cool slightly.
- Make the dressingIn a small bowl or jar, whisk together 6 tablespoons apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, and 2 teaspoons maple syrup or honey until smooth and emulsified. Salt to taste.
- Cook the halloumiHeat a nonstick skillet over medium heat. Add the cubed halloumi and pan-fry until golden and crispy. First, it will release some liquid, then once that cooks off, it will start to get crispy and golden brown.(Dairy-free option: Pat the tofu cubes dry, then toss with a drizzle of olive oil and salt. Pan-fry in a nonstick skillet over medium-high heat for 3 to 4 minutes per side, until crisp and golden.)
- Assemble the saladIn a large bowl, combine the cooked and cooled lentils, roasted sweet potatoes, 2 diced apples, 4 cups chopped kale or spinach and the halloumi (or tofu). Drizzle with the vinaigrette, and toss gently to coat.
- ServeDivide into four bowls and enjoy warm or cold with an optional drizzle of hot honey. For meal prep, portion into containers and store the dressing separately until ready to eat.
Nutrition
Notes
- Store the salad in an airtight container in the fridge for up to 4 days.
- Keep the dressing separate and add just before serving for the best texture.
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