This Beluga Lentil Salad with Pear, Roquefort, and Crispy Bacon is a delightful balance of savoury, sweet, and crunchy! It’s an easy-to-make, elegant salad that’s ready in just 30 minutes, perfect for lunch or as a side dish. The creamy tang of Roquefort cheese pairs beautifully with the sweetness of pears, while crispy bacon and toasted walnuts add extra texture and flavour. Simple ingredients, bold flavours, and ready in no time—what’s not to love? It’s guaranteed to impress!
Ingredients for Beluga Lentil Salad
The creamy texture of Roquefort cheese combined with the sweet pear, crispy bacon, and crunchy nuts is truly unique. You only need simple ingredients that are available everywhere. Here’s an overview of the ingredients you’ll need for this easy lentil salad.
- Beluga lentils: Nutty and firm, they hold up beautifully in salads. No beluga lentils? French green lentils will work.
- Pears: Firm yet ripe pears bring the perfect sweet bite to balance out the salad’s richness.
- Roquefort cheese: This bold blue cheese is creamy and tangy with salty undertones. If you don’t have Roquefort, Gorgonzola or Stilton are great substitutes.
- Bacon: Crispy, savory, and smoky. Pancetta is a good alternative, or skip the bacon for a vegetarian twist.
- Spinach and radicchio: The fresh greens help cut through the richness of the cheese and bacon.
- Toasted walnuts: For that satisfying crunch. Pecans or almonds work, too.
- Honey Mustard Dressing: Dijon mustard, honey, cider vinegar, and olive oil create a sweet and tangy dressing that ties everything together.
For salads, pear varieties that offer a balance between sweetness and firmness, while holding their shape when sliced, are ideal. Here are some good options:
Abate Fetel: This Italian variety is sweet, aromatic, and stays firm when ripe, making it perfect for salad recipes.
Bartlett: Juicy with a balanced sweetness and acidity. Bartlett pears are ideal when slightly underripe to maintain texture.
Bosc: With firm flesh and a honey-sweet flavor, Bosc pears add a crisp and sturdy texture to salads.
Anjou (Green or Red): Mildly sweet and firm, Anjou pears hold their shape and add a light crunch to salads.
How to Make Beluga Lentil Salad (Step-by-Step)
So, you can’t find Roquefort cheese? Don’t worry! I’ve got some delicious substitutes that will still make your Beluga lentil salad taste incredible. Here’s what to use instead:
- Gorgonzola: A milder blue cheese with a creamy texture and slightly sweet flavor.
- Feta: Briny and crumbly, feta adds a bright, tangy bite that pairs beautifully with the sweetness of the pears.
- Goat Cheese: Soft, creamy, and slightly tangy, goat cheese offers a more subtle flavor that still complements the salad’s ingredients.
These types of cheese bring their own unique flavour to the Beluga Lentil Salad, letting you switch things up while still keeping it delicious!
How to Make Beluga Lentil Salad (Step-by-Step)
- Cook the lentils and bacon: Simmer the lentils until they’re tender but still firm, and cook the bacon until it’s perfectly crispy.
- Assemble the salad: In a large bowl, toss together the cooled lentils, sliced pears, crumbled Roquefort, spinach, radicchio, and crispy bacon.
- Toss with dressing: Whisk up the dressing, pour it over the salad, and gently toss. Finish it all off with those toasted walnuts.
Find exact quantities in the recipe card below!
Reasons You’ll Love This Lentil, Pear and Blue Cheese Salad
- Rich and tangy flavours: The creamy Roquefort and sweet pears create an unforgettable flavour combo.
- Fantastic texture: Tender lentils, crispy bacon, and crunchy walnuts provide a great mix of textures.
- Nutrient-packed: Full of protein, fibre, and healthy fats, it’s as nutritious as it is delicious.
- Versatile dish: Serve it as a light meal, a side dish, or make ahead for meal prep.
- Quick to make: You can whip this salad up in just 30 minutes, making it perfect for busy weeknights or casual get-togethers.
If you enjoy this Beluga Lentil Salad with Pear and Blue Cheese, be sure to check out more fresh, healthy recipes from my blog! Try my Beluga Lentil Salad with Middle Eastern Lemon Dressing or the Beluga Lentil Salad with Green Beans & Lemon-Mint Dressing for more satisfying, nutrient-packed dishes.
Beluga Lentil Salad with Pear and Blue Cheese
Ingredients
For the salad:
- 150 g dry beluga lentils
- 2 large firm but ripe pears, peeled, cored, and thinly sliced
- 100 g diced smoked bacon (or 4 strips, chopped)
- 75-100 g Roquefort (or Gorgonzola,Stilton, or any good blue cheese), crumbled
- 3 handfuls baby spinach
- 2 handfuls radicchio leaves, chopped (about 1/2 small head)
- 1 handful walnuts, toasted and roughly chopped
For the dressing:
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons cider vinegar (unfiltered)
- 2.5 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
Method
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Cook the Lentils: Place the lentils in a pot with 3 times the amount of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but still firm. Drain well and transfer to a large bowl to cool completely.
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Cook the Bacon: In a skillet over medium heat, cook the diced bacon until crispy.
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Assemble the Salad: In the large bowl with the cooled lentils, add the bacon, sliced pears, crumbled blue cheese, spinach, and chopped radicchio.
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Prepare the Dressing: In a small bowl, whisk together the Dijon mustard, honey, cider vinegar, olive oil, salt, and pepper until emulsified.
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Combine and Serve: Pour the dressing over the salad and gently toss. Top with toasted walnuts. Adjust seasoning if needed. Serve and enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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