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Lentil, Peach & Greens Salad with Goat Cheese & Walnuts.

  • 2 cloves
  • 1 (4 oz) log
    goat cheese
  • 1 cup
    green lentils
  • 4
  • 1 (5 oz) pkg
    spring mix (mixed greens)
  • ½ cup
    balsamic vinegar
    black pepper
    Dijon mustard
    extra virgin olive oil
  • 1
    Rinse the lentils, then transfer to a small saucepan and cover with hot water (from the tap) by about 2 inches; bring to a boil over high heat.
    1 cup green lentils
  • 2
    Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
    1 (5 oz) pkg spring mix (mixed greens)
    4 peaches
  • 3
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a small bowl (that will be used to prepare the dressing).
    2 cloves garlic
  • 4
    Once the water in the saucepan is boiling, reduce the heat to a simmer and cook the lentils until they are just tender, 15 to 20 minutes. Drain in a colander, rinse under cold water, and set aside to cool and drain further.
  • 5
    To the garlic, add olive oil, balsamic vinegar, Dijon, salt, and pepper; whisk together and set aside.
    6 tbsp extra virgin olive oil
    2 tbsp balsamic vinegar
    ½ tsp Dijon mustard
    1 tsp salt
    ½ tsp black pepper
  • 6
    Transfer the greens to a large salad bowl.
  • 7
    Quarter the peaches lengthwise (around the pit) and twist the quarters to separate, then remove and discard the pit; cut each quarter lengthwise into thin wedges. Add to the salad bowl.
  • 8
    Roughly chop the walnuts and add to the salad bowl.
    ½ cup walnuts
  • 9
    Crumble the goat cheese with your hands and place in a small bowl.
    1 (4 oz) log goat cheese
  • 10
    Once drained, add the lentils to the salad bowl; toss to combine.
  • 11
    To serve, divide the salad between plates or bowls, top with the goat cheese, and drizzle with the dressing. Enjoy!