Lentil, Beet & Crispy Prosciutto Salad with Lemon-Herb Goat Cheese Dressing

Written by Dietitian & Mom: Elis Halenko

Wholesome, savory, and a little fancy—this winter salad will convert even the biggest beet skeptics.

Let’s talk salads that actually satisfy. This Lentil, Beet & Crispy Prosciutto Salad is one of those recipes I turn to again and again during the winter. It’s earthy, crunchy, creamy, a little salty, and perfectly tangy thanks to a lemon-herb goat cheese dressing that pulls it all together like a dream.

It’s everything I love in a bowl: comforting, crave-worthy, and built with simple, nourishing ingredients that just work. Whether you’re prepping for weekday lunches or want something elevated for a cozy dinner at home, this salad is your cold-weather go-to.

Why You’ll Love This Salad:

Protein-packed and super satisfying, thanks to lentils and prosciutto
Layered with texture: crunchy croutons, creamy dressing, tender beets
Naturally gluten-free friendly (just sub GF croutons!)
A great way to enjoy winter veggies in a fresh, elevated way
Keeps well—hello, meal prep salad of your dreams

Ingredients (Serves 2–3)

For the Salad:

2 cups cooked lentils (green or French lentils work best)
3–4 small cooked beets, peeled and sliced or quartered
1 generous handful of sprouts (like sunflower or pea shoots)
1 cup sourdough croutons (homemade)
3 slices prosciutto, crisped in a skillet or oven

For the Lemon-Herb Goat Cheese Dressing:

8 oz (about 1 cup) herbed goat cheese
Juice of 1 lemon
2–3 tbsp olive oil
2–4 tbsp water, to thin
Salt & pepper, to taste

Instructions:

1. Make the Dressing

In a small blender or bowl, whisk together the goat cheese, lemon juice, olive oil, and a bit of water. Blend until smooth and creamy, adding more water to thin as needed. Season with salt and pepper.

2. Crisp the Prosciutto

In a skillet over medium heat, cook the prosciutto slices for 2–3 minutes per side until crispy. Transfer to a paper towel-lined plate to cool, then crumble into shards.

3. Assemble the Salad

In a large bowl or serving platter, combine:

Cooked lentils
Sliced beets
Croutons
Sprouts

Drizzle with dressing and toss lightly. Top with crispy prosciutto and an extra crack of black pepper.

Dietitian Notes

This salad checks all the boxes when it comes to balance:

Lentils are packed with fiber, iron, and plant protein
Beets support liver detox and circulation with natural nitrates
Goat cheese provides creaminess with less lactose than cow’s milk
Crispy prosciutto = the savory crunch you didn’t know you needed
All topped with healthy fats to help absorb fat-soluble vitamins

This is a great salad to batch-prep—just store the dressing and croutons separately and add when ready to serve.

Tips & Swaps

Vegetarian? Skip the prosciutto and add roasted walnuts or chickpeas
No sprouts? Use arugula, watercress, or microgreens
Not a fan of beets? Try roasted carrots, delicata squash, or even golden beets
Want to bulk it up? Add a soft-boiled egg or grilled chicken on top

Made This? Tag Me!

If you give this salad a try, I want to see it!
Tag me on Instagram @thefoodstylistrd—and show me how you styled it! Did you layer it up in a bowl? Pack it for lunch? Swap in a new veggie? Let’s inspire each other this season. 💜