Irresistible Baked Goat Cheese Salad with Warm Herb Crust
Creamy goat cheese rounds are lightly baked until golden, then served over a bed of fresh greens with tangy vinaigrette, toasted nuts, and sweet dried cranberries for a perfect balance of flavors and textures.
π΄ Ingredients (Serves 4)
- 8 oz goat cheese (log-style)
- 1 egg, beaten
- Β½ cup panko breadcrumbs
- 1 tsp dried thyme or Italian seasoning
- 6 cups mixed greens (arugula, spinach, mesclun)
- ΒΌ cup toasted walnuts or pecans
- ΒΌ cup dried cranberries
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
π₯ Instructions
Prep the Cheese: Slice the goat cheese log into Β½-inch thick rounds. Place in the freezer for 10β15 minutes to firm up.
Coat the Rounds: Mix panko with dried herbs in a shallow bowl. Dip chilled cheese rounds in beaten egg, then coat in the seasoned breadcrumbs.
Bake to Golden: Preheat oven to 400Β°F (204Β°C). Place the coated goat cheese rounds on a parchment-lined baking sheet and bake for 10β12 minutes, or until lightly golden and warm.
Toss the Salad: While the cheese bakes, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Toss greens, cranberries, and nuts in a large bowl with the dressing.
Assemble and Serve: Divide salad among plates and top with the warm, crispy goat cheese rounds. Serve immediately for maximum contrast of hot and cold.
π¦ Amazon Must-Haves to Help You Create the Best Baked Goat Cheese Salad
- πͺ Nonstick Baking Sheet β Perfect for baking delicate goat cheese rounds without sticking.
- π₯£ Shallow Dredging Bowls β Ideal for cleanly coating cheese in egg and panko.
- π₯ Salad Spinner β Keeps your greens crisp and dry for the perfect salad texture.
π‘ Helpful Tip: Freezing the goat cheese before breading helps it hold its shape while baking, giving you that perfectly crispy crust with a warm, gooey center. Try switching up the nuts or adding sliced apples for extra flair!