Salads · 35 min
Lentil, Peach & Greens Salad with Goat Cheese & Walnuts
- 35 min
- 2–6 servings
- 580 kcal / serving
A hearty green salad with lentils, peaches, goat cheese, and walnuts; the creamy cheese and tangy dressing contrast with crunchy greens, making a balanced meal. It comes together quickly for weeknights.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 clovegarlic
- ½ (4 oz) loggoat cheese
- ½ cupgreen lentils, dried
- 2peaches
- ½ (5 oz) pkgspring mix (mixed greens)
- ¼ cupwalnuts
From the pantry: balsamic vinegar, black pepper, Dijon mustard, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · small saucepan · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: lentils
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 clovegarlic
- 2peaches
- ½ (5 oz) pkgspring mix (mixed greens)
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
Pantry & dry goods
- ½ cupgreen lentils, dried
- ¼ cupwalnuts
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| garlic | 1 clove | 2 cloves | 3 cloves |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| green lentils, dried | ½ cup | 1 cup | 1 ½ cups |
| peaches | 2 | 4 | 6 |
| spring mix (mixed greens) | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| walnuts | ¼ cup | ½ cup | ¾ cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the lentils and transfer them to a small saucepan. Cover with hot water by about 2 inches and bring to a boil.
- Reduce the heat and let the lentils simmer until just tender, about 15–20 minutes. Drain, rinse with cold water, and set aside to cool and drain further.
- Rinse and dry all produce. If your greens aren’t pre-washed, give them a quick rinse and dry.
- Trim the root end of the garlic, then mince or press it. Place the garlic in a small bowl to form the dressing base.
- In a bowl, whisk olive oil with balsamic vinegar, Dijon, salt, and pepper until smooth.
- Transfer the greens to a large salad bowl as the base of the dish.
- Quarter the peaches lengthwise, twist to separate from the pit, discard the pit, and slice each quarter into thin wedges. Add them to the greens.
- Coarsely chop the walnuts and add to the bowl.
- Crumble the goat cheese and set in a small bowl for easy topping later.
- When lentils are drained, add them to the greens and peaches; toss to coat.
- Divide the salad onto plates, top with goat cheese, and drizzle with the prepared dressing.
Two tips
- Make ahead: cook the lentils and chop the walnuts up to a day ahead, then assemble just before serving.
- Leftovers: crumbled goat cheese on top of cooled leftovers refreshes the dish nicely, and the dressing keeps in the fridge for a few days.
Nutrition per serving
- Calories
- 580 kcal
- Protein
- 21 g
- Carbs
- 50 g
- Fat
- 35 g
- Fiber
- 9 g
- Sodium
- 121 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.