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Honey Dijon Lentil Salad
with barley / plums / walnuts

Active: 30 Total: 60

This salad feels like such a tribute to early summer that we wanted to bring it back in the same time of year as we did last in 2019. It's a combination that we turn to again and again as the weather warms up, particularly because all of the ingredients can be prepped ahead and served chilled.



  • Barley, hulled and uncooked - 2/3 cup
Honey Dijon Vinaigrette:
  • Mustard, Dijon - 1 Tbsp
  • Honey - 1 Tbsp
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Oil, olive - 5 Tbsp
Honey Dijon Lentil Salad:
  • Green beans - 1 lb , 1” / 2.5 cm pieces
  • Plums - 2 , chopped (sub peaches or apricots)
  • Butter lettuce - 6 oz , torn or chopped (sub any type of lettuce / greens)
  • Walnuts, halves or pieces - 2 oz
  • Lentils, cooked - 2 cups
  • Honey Dijon Vinaigrette (ingredients listed separately) - 2 Tbsp + 6 Tbsp
  • Goat cheese - 3 oz (sub blue cheese or feta)


  1. Barley - (Skip if made ahead for Tuesday.) Bring a saucepan of water to boil. Salt water generously and add barley. Simmer for 45 to 55 minutes until tender but not soggy. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)

  3. Green beans - Chop green beans. (Can be done up to 5 days ahead)

  4. Cook green beans - Place green beans in a microwave-safe bowl. Cover with a wet paper towel and microwave until tender, 3 to 5 minutes. (Can be done up to 5 days ahead)

  5. Plums / Lettuce - Prep as directed.

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  1. Heat a skillet over medium heat. Add walnuts to dry skillet and saute until golden brown and fragrant, ~5 minutes. Set walnuts aside and return skillet to heat.

  2. To heated skillet add lentils and first part of vinaigrette. Saute until lentils are warmed through and vinaigrette reduces slightly, 2 to 3 minutes.

  3. Assemble salads by creating a bed of lettuce in each serving bowl. Top with green beans, barley, plums, lentils, walnuts, and crumbled cheese. Finish with second part of vinaigrette. Enjoy!



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