Lentil & Goat's Cheese Salad with Walnut Dressing

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
  • Serves icon
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This is a light salad with a punchy walnut dressing. Lentils and walnut pieces add bite, which complements the creamy goats’ cheese perfectly. Walnut oil has a deliciously distinctive flavour, but if you can’t find it olive oil would also work.

recipe updated Sep 26, 2018


  • Baby spinach icon
    Baby spinach
    4¾ cups
  • Puy lentils icon
    Puy lentils
    2 cups
  • Red bell pepper icon
    Red bell pepper
    x ¾
  • Walnuts icon
  • Balsamic vinegar icon
    Balsamic vinegar
    2 tbsp
  • Walnut oil icon
    Walnut oil
    3 tbsp
  • Dijon mustard icon
    Dijon mustard
    1 tbsp
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Soft goat cheese icon
    Soft goat cheese
    ½ cup


  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Medium bowl

Step preview

  1. Prep and set aside puy lentils: canned, drained & rinsed
  2. Prep and set aside red bell pepper: roasted & chopped
  3. Prep and set aside soft goat cheese: crumbled
  4. Get a clean medium bowl
  5. Add baby spinach
  6. Add prepared puy lentils
  7. Add prepared red bell pepper
  8. Add walnuts
  9. Mix gently with tablespoon
  10. Get a clean small bowl
  11. Add balsamic vinegar
  12. Add walnut oil
  13. Add dijon mustard
  14. Season with salt & pepper
  15. Mix gently with teaspoon until well combined
  16. Transfer dressing to salad
  17. Transfer salad to 4 medium bowls
  18. Top with prepared soft goat cheese
  19. Serve immediately
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