Shelli McConnell
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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Comments (15)
This was absolutely delicious. My husband and my neighbor both really like it. Neither are vegan. Will definitely make it again!
Simple and tasty. Too sweet though, as written. Use much less maple syrup, maybe 2 teaspoons instead of tablespoons. Might also try balsamic glaze in lieu of the syrup.
I just made this and it’s delicious. I loved everything about it especially the toasted pépitas which I think elevated the salad to another level. I will definitely make this again.
I can’t wait to buy the ingredients and share this salad with family.
This recipe is heavenly delicious
Absolutely fabulous recipe, i omitted the micro greens and dill as i did not have them, used brown lentils only waited an hour and served it, was a hit!
I am going to make this for a large group of people. What side dish would you recommend?
SE VE MUY RICO, SUPER NUTRITIVO Y FÁCIL. GRACIAS.
Looks delicious! Would there be a good sub for broccoli? I’m not the biggest fan of raw broccoli.
Chopped cabbage, kale or cauliflower would be good
You could blanch the broccoli. Boil it for just a couple of minutes, then put it in ice water. It stops the cooking process, keeps it kinda crunchy, kinda soft, and keeps the beautiful bright green color.
Fantastic salad!!! Bright, fresh, cool….and even cooler that I’m eating salad with a spoon! Use a food processor to chop the broccoli perfectly. Don’t miss this one, it’s amazing.
This is fabulous! Made it for supper and it was devoured. Wonderful to have a lentil salad with no oil! This is going to be regular salad for us!
Ditto! It’s what’s for lunch all week, and perhaps even breakfast. So good!
AMAZING. I’m not oil free, just oil conscientious, and some savory recipes without a fat source in its sauce I find not as good—this is NOT one of them. Can’t believe how good this is. Even non vegan family members love this. Tastes like something fancy, expensive, and delicious you’d buy from someplace fancy and expensive only it’s healthier than what you’d buy. I make it even healthier by using a mix of broccoli and kale microgreens instead of spring greens, very mild flavor. I also use black heirloom pumpkin seeds that I toast (do NOT skip the toasted pepitas, toasted is so important for this salad) which are not only especially delicious, but the color makes the salad even more beautiful.