Easy, fresh, and full of flavor!
Let’s talk about this salad 🥗
This Lentil and Arugula Salad with Goat Cheese is one of those easy recipes that feels fancy but is actually super simple to make.
It’s full of fresh, earthy, and tangy flavors that just work together perfectly.
We make this at my house when we want something light but satisfying—great as a side dish or even a main meal with a slice of crusty bread.
It’s got creamy goat cheese, peppery arugula, soft lentils, and a zippy lemon dressing. So good.
🌿 Why I Love This Recipe
- It’s quick and easy—done in about 25 minutes.
- It’s healthy but still feels like real food (aka not boring!).
- Perfect for lunches, potlucks, or light dinners.
- My kids love picking out the goat cheese first. 😂
🛒 What You’ll Need
- 1 cup dried green lentils (or 1 can cooked lentils, drained and rinsed)
- 4 cups baby arugula
- 4 oz goat cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped walnuts, toasted
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- Salt and pepper, to taste
🔪 Tools You’ll Need
- Small pot (for lentils)
- Strainer
- Cutting board and knife
- Salad bowl
- Small jar or bowl (for dressing)
- Spoon or whisk
💡 Pro Tips
- Don’t overcook the lentils! You want them soft but not mushy.
- Chill your goat cheese before crumbling—it makes it less sticky.
- Toast your walnuts in a dry skillet for max flavor.
- Slice onions thin so they don’t overpower everything.
- Toss the dressing right before serving to keep the arugula fresh.
🔁 Substitutions and Variations
- Use feta instead of goat cheese if you prefer.
- Swap arugula for baby spinach or mixed greens.
- Add roasted sweet potatoes or beets for extra heartiness.
- Add grilled chicken or salmon for more protein.
⏳ Make Ahead Tips
- Cook lentils ahead of time and keep in the fridge (up to 4 days).
- Make the dressing in advance and store in a jar (shake before using).
- Slice onions and toast walnuts earlier in the day to save time.
👩🍳 How to Make Lentil and Arugula Salad
Step 1: Cook the Lentils
Bring a small pot of water to a boil, add 1 cup dried green lentils, and simmer for 20 minutes, or until just tender. Drain and let cool.
Step 2: Make the Dressing
In a small bowl or jar, mix 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp honey, salt and pepper. Shake or whisk until smooth.
Step 3: Toast the Walnuts
In a dry skillet over medium heat, toast 1/4 cup chopped walnuts until golden and fragrant, about 3-4 minutes. Let cool.
Step 4: Build the Salad
In a large salad bowl, toss 4 cups baby arugula, 1 cup cooked and cooled lentils, thinly sliced red onion, and toasted walnuts.
Step 5: Add Goat Cheese and Dressing
Sprinkle crumbled goat cheese on top and drizzle with the lemon dressing. Toss gently to combine.
🧊 Leftovers and Storage
- Store leftover salad in an airtight container in the fridge for up to 2 days.
- If you know you’ll have leftovers, keep the dressing on the side to avoid soggy greens.
- The lentils can be stored separately for 4–5 days.
🍽️ What to Serve With
- Crusty bread or garlic toast
- Grilled chicken or salmon
- Tomato soup or a simple veggie soup
- Quiche or frittata for brunch vibes
❓ FAQ
Can I use canned lentils?
Yep! Just drain and rinse them really well.
Is goat cheese too strong for kids?
Some kids love it, some don’t. You can swap with feta or mozzarella pearls if needed.
Can I use a different green?
Totally—spinach or mixed greens work great!
🥄 Let’s Make It!
This Lentil and Arugula Salad with Goat Cheese is healthy, easy, and feels kinda fancy—but still perfect for busy weeknights or casual weekend lunches. I hope you give it a try and love it as much as we do! 💚
Drop a comment if you make it, ask questions, or tell me how it went—I’d love to hear from you!