Lentil and 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 3, 2019


  • Puy lentils icon
    Puy lentils
    2 cups (about 400g)
  • Red bell pepper icon
    Red bell pepper
    x ¾ (about 125g)
  • Soft goat cheese icon
    Soft goat cheese
    ½ cup (about 125g)
  • Baby spinach icon
    Baby spinach
    4¾ cups (about 150g)
  • Walnuts icon
    50g (about ½ cup)
  • Balsamic vinegar icon
    Balsamic vinegar
    2 tbsp (about 30ml)
  • Walnut oil icon
    Walnut oil
    3 tbsp (about 44ml)
  • Dijon mustard icon
    Dijon mustard
    1 tbsp (about 15g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch


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

Step preview

  1. Add baby spinach, puy lentils, red bell pepper and walnuts to a clean medium bowl
  2. Mix gently with tablespoon
  3. Add balsamic vinegar, walnut oil and dijon mustard to a clean small bowl
  4. Season with salt & pepper
  5. Mix gently with teaspoon until well combined
  6. Transfer dressing to salad
  7. Transfer salad to 4 medium bowls
  8. Top with soft goat cheese
  9. Serve immediately
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