Walnut Lentil Salad with ACV Dressing

Meals / Sauces and Dips

A lovely wholesome salad with a homemade dressing – healthy, simple and delicious!

Time: 20 mins
Serves: 2


For the salad:

  • 250g parsnips
  • 375-400g cooked lentils
  • 1 lettuce
  • 50g organic soft cheese, or vegan cheese 
  • 100g walnuts

For the sauce:

  • 3 tbsp of extra virgin olive oil
  • 1 ½ tbsp ACV (apple cider vinegar)
  • 1 ½ tbsp of Dijon mustard
  • 1 tbsp honey


  1. Preheat the oven to 180°C.
  2. Cut the parsnip into 3cm chunks and toss with olive oil in a large roasting tin, seasoning well. Roast for about 30 minutes, stirring halfway. Place the walnut in a smaller roasting tin and put in the oven for the final 4-5 minutes of the cooking time.
  3. Meanwhile, in a large mixing bowl, whisk together the sauce ingredients. Drain the lentils and toss them into the dressing.
  4. Clean and cut the lettuce, then toss through the lentils, mix well, and arrange in a large bowl.
  5. When the salad is ready, spoon the dressing over it and top with the chunks of delicious Cotton white cheese, a dash of black pepper – or any herbs like tarragon, or parsley – and a final squeeze of lemon.

Note: The Dijon-honey dressing will store in your fridge for up to a week or more and can be used to add flavour to salad, on a toast, and an earthy roast vegetables.

Walnut and lentil salad recipe