Lentil and Goat's Cheese Salad with Walnut Dressing

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
  • Serves icon
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based on 1 ratings

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 Mar 18, 2020


  • Puy lentils icon
    Puy lentils
    400 g (about 2 cups)
  • Red bell pepper icon
    Red bell pepper
    125 g (about ¾)
  • Soft goat cheese icon
    Soft goat cheese
    125 g (about ½ cup)
  • Baby spinach icon
    Baby spinach
    150 g (about 4 ¾ cups)
  • Walnuts icon
    50 g (about ½ cup)
  • Balsamic vinegar icon
    Balsamic vinegar
    2 tbsp (about 33 g)
  • Walnut oil icon
    Walnut oil
    3 tbsp (about 41.4 g)
  • Dijon mustard icon
    Dijon mustard
    1 tbsp (about 15 g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch (about 0.38 g)


  • 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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