Green Lentil Salad with Grilled Peaches, Goat Cheese, + Rosé Vinaigrette

5 from 2 reviews


For the lentils

  • 1 1/4 cups green lentils, washed and drained
  • 2 1/2 cups chicken broth (makes them taste soo good! but can also sub water)
  • 1/2 teaspoon salt
  • 4 oz crumbled goat cheese
  • 3 cups baby arugula

For the grilled peaches

  • 4 ripe peaches, cored and cut into 6ths
  • olive oil, for brushing
  • pinch sea salt

For the rosé vinaigrette

  • 4 tablespoons olive oil
  • 2 tablespoons rosé wine
  • 2 tablespoons lemon juice
  • 2 teaspoons spicy mustard
  • 1/2 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. In a medium pot, bring the lentils, chicken broth, and salt to a boil. Reduce heat to simmer and cover the pot with a lid.
  2. Cook until lentils are al dente and broth is fully absorbed, about 20 minutes. Drain lentils in a colander and allow to cool completely.
  3. To make the grilled peaches, preheat grill on high heat. Brush peach wedges with olive oil and a tiny sprinkling of sea salt.
  4. Place peaches on their side for 20-30 seconds, depending on the strength of your grill. Flip to other side, cooking the same amount of time. Remove and allow to come to room temperature.
  5. To make the rosé vinaigrette, combine all dressing ingredients in a small bowl and whisk until combined.
  6. Assemble the salad by tossing together lentils, rosé vinaigrette, and arugula together. Top salad with grilled peaches and goat cheese.