Lentil, Tomato, Goat Cheese Salad with Walnuts
A bright, protein-packed salad combining tender brown lentils with crisp cucumber, fresh herbs, and tangy goat cheese. The red wine vinegar and Dijon mustard vinaigrette ties everything together with subtle warmth from garlic and red onion. Perfect for meal prep, lunch boxes, or as a side for grilled chicken or fish. This version balances earthy lentils with fresh vegetables and creamy cheese for a satisfying, nutrition-forward dish.
Ingredients
- 1 cup brown lentils, dried
- 2 tablespoon red wine vinegar
- 1 bunch green onion, minced
- 1 tablespoon Dijon mustard
- ¼ cup olive oil
- 1 ⅓ cup cucumber, peeled and diced
- ⅝ cup plum tomato, diced, seeded optional
- ⅓ cup red onion, finely chopped
- 2 tablespoon fresh dill, chopped, or 1 tbsp dried
- 2 tablespoon fresh parsley, chopped, or 1 tbsp dried
- 3 clove garlic, minced
- 6 ounce soft fresh goat cheese, chilled for crumbling
- ¼ cup walnuts, lightly toasted, or pine nuts(optional)
Instructions
- 1
Cook lentils in boiling salted water until just tender, then drain well.
- 2
Whisk vinegar, green onions, and mustard together in a large bowl.
- 3
Gradually whisk in oil until emulsified.
- 4
Season with salt and pepper to taste.
- 5
Add drained lentils to dressing and let cool completely.
- 6
Fold in cucumber, tomatoes, red onion, dill, parsley, and garlic.
- 7
Season again with salt and pepper to taste.
- 8
Cover and chill for about 1 hour.
- 9
Just before serving, crumble goat cheese over salad and gently fold in.
- 10
If using nuts, sprinkle over salad and gently mix in, reserving some for garnish on top.
Tips
Chill the goat cheese before crumbling for neater pieces and easier incorporation without melting into the warm lentils.
Toast nuts lightly in a dry skillet for 2-3 minutes before adding to enhance their flavor and prevent them from becoming soggy.
Make the salad up to 24 hours ahead, adding goat cheese and nuts just before serving to maintain texture.
Good to Know
Cover and refrigerate up to 3 days. Add goat cheese and nuts just before serving to preserve texture.
Prepare salad without goat cheese and nuts up to 1 day ahead. Chill in covered container. Add toppings within 15 minutes of serving.
Serve chilled as a standalone lunch, side dish with grilled proteins, or part of a grain bowl. Pairs well with crusty bread and white wine.
Common Mistakes
Do not skip draining the lentils thoroughly to avoid a soggy, watery salad.
Do not add cheese and nuts until just before serving to prevent them from breaking down and losing texture.
Do not chill uncovered to avoid absorbing refrigerator odors and flavors.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this salad ahead for meal prep?
Yes. Prepare the salad base without goat cheese and nuts up to 1 day ahead in a covered container. Add cheese and nuts within 15 minutes of eating to keep them from softening and breaking down.
Can I use canned lentils instead of dried?
Yes, use about 2 1/2 to 3 cups canned lentils, drained and rinsed. Skip the cooking step and add them directly to the vinaigrette while still warm so they absorb the flavors better.
How long does this salad keep in the refrigerator?
The salad base keeps up to 3 days covered. Add goat cheese and nuts just before serving. The longer it sits, the softer the vegetables become and the more the flavors meld, which some prefer.