My French-inspired lentil salad is a must-try this fall or winter. Tossed in a zesty honey mustard dressing, it’s a hearty yet refreshing mix of sweet and savory flavors. Whether you’re craving a wholesome meal or a seasonal side dish, this delicious salad brings rustic, cozy vibes to your table.

Why You Should Make My French-Inspired Lentil Salad

In France, there’s a wonderful traditional fall and winter dish called Saucisse Lentilles, made with garlicky pork sausage, green lentils, and a flavorful broth infused with aromatics like onions, garlic, carrots, and thyme. I absolutely love this dish and wanted to create a faster, lighter version with my own twist. That is how my Lentil Salad with Ham, Apples, Comté Cheese was born!

A Closer Look at the Ingredients

• Lentils: I use green lentils, specifically Lentilles du Puy. These lentils hold their shape and make a filling base for the salad. I recommend using uncooked (rather than canned lentils), for the best flavor and texture, and adding a bay leaf while cooking.
• Shallots: To mellow the shallots’ sharpness, mince and soak them in ice water for 10-15 minutes. This helps soften their bite without losing their bright flavor.
• Ham: I like to use cooked white ham. Feel free to use your favorite variety. A thick slice from the butcher is ideal – you can cube it at home. Try to choose ham without too much added salt and preservatives. Smoked ham, city ham, or ham steak/spiral ham would also be great options. I do not recommend using prosciutto, serrano, or Iberic ham, which are not suitable for cubing.
• Apple: A firm red apple adds a bit of sweetness and crunch to the salad. I like to use pink lady apples for this recipe. I leave the skin of for extra nutrients, easier prep, and better texture.
• Comté cheese: Comté is a nutty, creamy French cheese that adds depth and a slightly salty flavor to the salad. The older the Comté is, the more intense its flavor will be. I like to use Comté aged between 12 and 18 months for this dish. I recommend buying a block of Comté cheese and cutting it yourself for the best taste and quality.
• Fresh thyme: Thyme brings a fragrant, earthy touch to the salad. You can also use dried thyme or herbs de Provence in a pinch.
• Honey mustard dressing: We top off the salad with a homemade, simple dressing, made with mustard, honey, olive oil, apple cider vinegar, and lemon juice. You can use Dijon mustard, spicy brown mustard, or French mustard. You will need to adjust the quantity of mustard depending on its spiciness and strength. Use a runny honey for easy mixing.
• Walnuts (optional): Chopped walnuts are an optional, delicious addition to this lentil salad that pair beautifully with the apples and comté cheese. For extra flavor, you can toast them in the oven or the stove top.

Preparing the Lentil Salad (Plus Tips and Tricks)

Cook the lentils

Start by cooking the lentils until tender, using the absorption method: Rince the lentils under cold water. In a saucepan, add 1 ½ cups of Puy Lentils, 3 cups of water or broth, a bay leaf, and a pinch of salt. Simmer gently until all the water is absorbed. Avoid stirring too much during cooking to keep the lentils intact. Once all the water is absorbed, taste to check that they are tender. If not, add up to ½ cup more water and cook slightly longer. For salads, I prefer al-dente lentils. To cool the lentils quickly, spread them out on a baking sheet or a couple of plates. Avoid rinsing them under water, as this will dull their flavor.

Prep the ingredients

While the lentils are cooking, mince the shallots. If they are too sharp for your liking, soak them in ice water to mellow them for about 10 minutes. Trim any fat off the ham. Cube the ham, apple, and Comté cheese into similar bite-sized pieces (approx. ¾ inch).

Chop and toast the walnuts (optional)

If adding walnuts, chop them and toast them if desired. Toasting chopped walnuts brings out their natural oils and enhances their flavor, making them nuttier, crunchier, and more aromatic. You can do this two ways:

(1) the stovetop method (Over medium heat, add walnuts to a dry skillet. Stir or shake the pan frequently to avoid burning, for about 3-5 minutes, until fragrant and golden);

(2) the oven method (Preheat oven to 350°F / 175°C. Spread chopped walnuts in a single layer in an oven proof pan or tray. Toast for 5-8 minutes, stirring halfway through. Keep a close eye on your walnuts…nuts go from golden and fragrant to burnt very quickly!) Let the walnuts cool slightly before adding to the rest of the ingredients.

Make the honey mustard dressing

Next, prepare the honey mustard dressing by whisking together Dijon/French/spicy brown mustard, honey, olive oil, apple cider vinegar, and lemon juice. If your mustard is strong, add a little bit at a time. If you want a dressing heavy salad, you may find it necessary to make an extra batch.

Assemble and enjoy

Once the lentils have cooled, combine all the ingredients and dressing in a large bowl. Finish with an extra sprinkle of fresh thyme and serve for a delicious, nutritious salad that’s perfect for fall or winter.

Make Ahead and Storage Tips

This salad can be made in advance and makes delicious leftovers. You can dress the salad before storing it in the fridge in an air tight container. The ingredients will marinate in the sauce…yum! Plus, the lemon juice in the dressing helps prevent the apple from browning.

Stored properly, the salad will keep well for 3 to 5 days in the refrigerator.

For best texture, especially if using toasted walnuts, consider storing the nuts separately and adding them just before serving to preserve their crunch.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.