French Lentil Salad with Dijon, Walnuts and Goat Cheese

French lentil salad with Dijon, walnuts and goat cheese delivers elegant, sophisticated flavors with tender Puy lentils, crunchy toasted walnuts and creamy tangy goat cheese in a bright mustard vinaigrette. This make-ahead salad is ready in 35 minutes, tastes better after it sits for a few hours, and is perfect for picnics, potlucks or meal prep since it doesn’t wilt like leafy greens. The French ingredients make this feel special enough for company.

What Makes This French Lentil Salad Special

French green lentils (Puy lentils) are essential here because they hold their shape perfectly when cooked and have a peppery, earthy flavor that’s ideal for salads.

The combination of tangy Dijon vinaigrette, toasted walnuts and creamy goat cheese creates layers of sophisticated flavor and texture in every bite. The mustard adds sharpness, the walnuts provide crunch and healthy fats, and the goat cheese brings tangy creaminess.

This is a room temperature salad that travels well and actually improves as it sits, making it ideal for make-ahead meals. It’s packed with plant-based protein and fiber while tasting indulgent and restaurant-worthy.

Ingredients

You need French lentils, quality Dijon and fresh ingredients for this elegant side dish.

For the salad:

• 1 1/2 cups French green lentils (Puy lentils), rinsed
• 4 cups water
• 2 bay leaves
• 1/2 cup walnuts, roughly chopped
• 4 oz (115g) goat cheese, crumbled
• 1/2 red onion, finely diced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh parsley, chopped
• 2 tablespoons fresh chives, chopped

For the Dijon vinaigrette:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1 garlic clove, minced
• Salt and black pepper to taste

The red wine vinegar adds bright acidity that balances the rich walnuts and creamy goat cheese perfectly.

How to Make This Make-Ahead Salad

1. Combine the lentils, water and bay leaves in a pot; bring to a boil, then reduce to a simmer.
2. Cook for 20-25 minutes until the lentils are tender but still hold their shape; they should have a slight bite, not be mushy.
3. Drain the lentils, remove bay leaves, and spread them on a baking sheet to cool for 10-15 minutes.
4. While lentils cook, toast the walnuts in a dry skillet over medium heat for 4-5 minutes, stirring frequently, until fragrant and golden; set aside to cool.
5. Make the vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt and pepper in a small bowl until emulsified.
6. Transfer the cooled lentils to a large serving bowl.
7. Pour the vinaigrette over the warm lentils and toss gently; the lentils will absorb more flavor while warm.
8. Add the diced red onion, halved cherry tomatoes, chopped parsley and chives; toss to combine.
9. Let the salad sit at room temperature for 15-20 minutes so the flavors meld.
10. Just before serving, gently fold in the toasted walnuts and crumbled goat cheese.
11. Taste and adjust seasoning with more salt, pepper or vinegar if needed.
12. Serve at room temperature or slightly chilled.

Substitutions/Variations

Regular brown lentils work but will be softer; reduce cooking time slightly. For a vegan version, skip the goat cheese and add diced avocado or use vegan feta.

Add diced cucumber or roasted red peppers for more vegetables and color. Fresh herbs like tarragon or dill add different French flavors.

For extra crunch, add diced celery or radishes. Pecans or almonds can replace walnuts for different nutty flavor.

Make it heartier by adding baby arugula or spinach just before serving. Sun-dried tomatoes add intense flavor and chewy texture.

What to Serve With This French Salad

Grilled vegetables or ratatouille make this a complete French-inspired meal that’s elegant and satisfying.

Crusty baguette on the side adds carbs and is perfect for scooping up any vinaigrette at the bottom of the bowl.

Roasted chicken or salmon alongside makes this feel like a sophisticated bistro lunch or dinner.

More French Lentil Recipes

My French lentil stew with white wine and herbs de Provence uses the same French green lentils but warm and cozy in stew form.

Try my green lentils with caramelized shallots and balsamic which has similar French elegance but as a warm side dish.

For another make-ahead salad, make my Mediterranean lentil salad with feta and olives which has Greek flavors instead of French.

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