Warm Lentil and Goat Cheese Salad
with walnuts / olives / lemon dill vinaigrette
- Walnuts - 1/2 cup, chopped and toasted
- Olives, pitted (green or black) - 1/4 cup
- Tomatoes, cherry - 2 cups, halved
- Goat cheese (buy the variety sold in a log shape for easy slicing) - 4 oz
- Panko - 1/2 cup
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Salad greens of choice - 5 oz
- Dill, fresh - 1/2 tsp, chopped
- Lemon juice - 1 Tbsp
- Oil, olive - 3 Tbsp
- Mustard, Dijon - 1 tsp
- Vinegar, red or white wine - 1 tsp
- Honey - 1 tsp
- Lentils, dried (use double the amount listed if using pre-cooked lentils) - 1 cup
- Water - 6 cups
- Salt - 1/2 tsp
- Bay leaf (opt) - 1
- Lentils - If using pre-cooked lentils, skip this step. If using dried lentils and also making Thursday's meal, prepare lentils for both nights at the same time. Rinse lentils and combine with water, salt and bay leaf in a stock pot. Bring to a simmer over medium heat and simmer until lentils are tender, 25 to 30 minutes. Add additional water, if needed to keep lentils just barely covered while they cook. Discard bay leaf. If you doubled, divide in half and reserve the second half for Thursday. (Can be done up to 5 days ahead)
- Walnuts - Toast walnuts in a dry pan or skillet, stirring frequently until fragrant, about 3 minutes. When cool enough to handle, roughly chop. (Can be done up to 5 days ahead)
- Make vinaigrette - Chop dill. Combine with lemon juice, olive oil, mustard, vinegar and honey. (Can be done up to 3 days ahead)
- Olives / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
- Cheese - Combine panko, first part of cooking oil and some salt and pepper in a small bowl. Slice the cheese into 1/2" / 1.3cm rounds. Press the rounds in the panko so that they are crusted on both sides.
- Heat oven to 425F / 218C. Line a sheet pan with foil.
- Toss tomatoes in half the vinaigrette (reserve the other half for dressing). Place tomatoes on sheet pan and roast until tomatoes are lightly caramelized, 15 to 20 minutes..
- While tomatoes roast, heat a frying pan over medium heat. Add second part of cooking oil and panko-crusted goat cheese to hot oil. Sear on both sides until golden brown, about 3 minutes on each side. Transfer the goat cheese to a paper towel-lined plate until ready to serve.
- Assemble salad by combining salad greens with roasted tomatoes, olives, lentils and walnuts. Top with panko-crusted goat cheese and reserved dressing and enjoy!
Maybe the best salad I’ve ever eaten, and I’m not even a vegetarian! The goat cheese cooked like this made the dish. I will definitely make this again and again!0 Helpful
Love it! I couldn't find dill in my local store so I substituted tarragon from my garden. Dressing turned out very tasty!0 Helpful
Just came back to this one as I happened to have all the ingredients on hand (except only had dried dill). It was easy and delicious. Doubled the dressing and loved the toasted crunch of the pecans we used instead of walnuts. On the favorites list!0 Helpful
Loved it. Did what was suggested by others and doubled the vinaigrette as a marinade. Everything turned out really well and relatively quick and easy. Look forward to next time.0 Helpful
We loved this. I used smoked salmon and subbed crumbled feta for the olives (personal preferences). Will definitely make it again.0 Helpful
The olives are good to add a little more flavor to the lentils. The walnuts maybe didn't work so well in this salad but were fine.0 Helpful