Description
Indulge in the delightful flavors and textures of this Goat Cheese Salad, featuring warm, breaded goat cheese rounds atop a bed of mixed greens, candied nuts, cranberries, and cherry tomatoes, all dressed in a tangy balsamic vinaigrette.
Ingredients
Mixed Salad Greens:
6 cups mixed salad greens (such as arugula, spinach, and romaine);
Goat Cheese Rounds:
4 ounces goat cheese, sliced into 8 rounds;
Panko Breadcrumbs Coating:
1/2 cup panko breadcrumbs;
Breading Mixture:
1 large egg, beaten; 1/4 cup all-purpose flour;
Salad Toppings:
1/2 cup candied pecans or walnuts; 1/2 cup dried cranberries; 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, thinly sliced;
Balsamic Dressing:
3 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon honey; 1 teaspoon Dijon mustard; Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Goat Cheese Rounds: Coat goat cheese rounds in flour, egg, and panko breadcrumbs. Bake until golden and warm.
- Make Dressing: Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
- Assemble Salad: Toss mixed greens, nuts, cranberries, tomatoes, and onion with dressing.
- Serve: Top salad with warm goat cheese rounds and serve immediately.
Notes
- For a lighter version, skip breading the goat cheese and crumble it over the salad.
- You can also pan-fry the coated goat cheese in a little olive oil instead of baking.
- This salad pairs beautifully with a crisp white wine.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Appetizer
- Method: Baking
- Cuisine: French, Mediterranean
Nutrition
- Serving Size: 1 salad
- Calories: 310
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 55 mg
