Best 17 Arugula And Goat Cheese Salad Recipes

BEET AND GOAT CHEESE ARUGULA SALAD

Steps:

• Line a baking sheet with foil. Preheat the oven to 450 degrees F.
• Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
• Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

ARUGULA SALAD WITH PEACHES, GOAT CHEESE AND BASIL

Steps:

• In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
• In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
• Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.

ARUGULA, PEAR AND GOAT CHEESE SALAD WITH POMEGRANATE VINAIGRETTE

Steps:

• Vinaigrette Dressing:.
• In a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved.
• Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled.
• Salad:.
• Combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl.
• Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold).
• Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl.
• Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.
• Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.

GRILLED POTATO SALAD WITH ARUGULA, GOAT CHEESE AND LEMON-MUSTARD-TARRAGON VINAIGRETTE

Steps:

• Put the potatoes in a pot of generously salted water and bring to a boil over high heat. Boil until the potatoes are just tender, about 8 minutes. Drain and cool slightly, then cut the potatoes into quarters.
• Heat a charcoal or gas grill to medium-high.
• Toss the potatoes with a little canola oil and season with salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes.
• Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.
• In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

ARUGULA AND GOAT CHEESE SALAD

Steps:

• Whisk together the mustard, lemon juice & oil (I mixed mine in my mini mixer).
• Place Arugula in a large bowl and toss with the dressing.
• Divide between 4 plates.
• Sprinkle grapes, cheese, cper & hemp heart over the arugula.
• Serve.

ARUGULA, CHERRY AND GOAT CHEESE SALAD

Steps:

• Combine the arugula, cherries, half the nuts and the tarragon in a large bowl.
• Whisk together the vinegars, salt and pepper and olive oil. Toss with the salad. Arrange on a platter, sprinkle the goat cheese and remaining pistachios over the top, and serve.

ARUGULA SALAD WITH CARAMELIZED ONIONS, GOAT CHEESE, AND CANDIED WALNUTS

Steps:

• For caramelized onions:
• Heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper.
• For candied walnuts:
• Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• For croutons:
• Preheat oven to 350°F. Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature.
• For salad:
• Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
• Place arugula in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly.

ARUGULA (ROCKET), BEET, AND GOAT-CHEESE SALAD

Steps:

• In a small bowl, whisk together shallot, vinegar, orange juice, and oil; season with salt and pepper. Place beets in a small bowl. Pour 1/3 of the dressing over beets; toss to coat.
• Place walnuts in a shallow dish. With your hands, form goat cheese into 12 equal balls. Roll balls in walnuts, turning to coat completely, then flatten into disks.
• Place arugula and romain lettuce in a large bowl. Drizzle greens with remaining dressing, and toss to combine. Divide among plates, and top each serving with some of the sliced beets and 3 goat-cheese disks.

ARUGULA, BEET, AND GOAT CHEESE SALAD

Steps:

• In a small bowl, whisk together shallot, vinegar, orange juice, and oil; season with salt and pepper. Place beets in a small bowl. Pour 1/3 of the dressing over beets; toss to coat.
• Place walnuts in a shallow dish. With your hands, form goat cheese into 12 equal balls. Roll balls in walnuts, turning to coat completely, then flatten into discs.
• Place arugula in a large bowl. Tear frisee into large pieces, and add to bowl. Drizzle greens with remaining dressing, and toss to combine. Divide among plates, and top each serving with some of the sliced beets and 3 goat-cheese discs.

ARUGULA AND LENTIL SALAD WITH GOAT CHEESE

Steps:

• Place lentils and 1 onion half in a medium saucepan; cover with cold water by 2 inches. Bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard onion half. Transfer lentils to a medium bowl.
• Chop remaining onion. Combine vinegar and mustard. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Add chopped onion. Season with salt and pepper. Toss lentils with half the vinaigrette; let cool.
• Arrange half the arugula on a platter. Spoon half the lentils on top. Top with half the tomatoes and half the goat cheese. Repeat with remaining ingredients to form another layer; drizzle with remaining vinaigrette.

ARUGULA SALAD WITH, ORANGES, POMEGRANATE SEEDS, AND GOAT CHEESE

Steps:

• Whisk first 5 ingredients in bowl to blend. (Can be made 1 day ahead. Chill. Bring to room temperature and rewhisk before using.)
• Cut off peel and white pith from oranges. Cut oranges into 1/4- to 1/2-inch-thick rounds. Cut each round into quarters. Transfer orange pieces to large bowl. Add remaining ingredients and toss to combine. Toss salad with enough dressing to coat and serve.

ROASTED BEET SALAD WITH ARUGULA, GOAT CHEESE AND PINE NUTS (BONNIE STERN)

Steps:

• 1. Reserve one or two raw beets. Wrap remaining beets in aluminum foil in a single layer and roast in a preheated 400F oven for 1 to 1 1/2 hours or until tender when pierced with a knife. Unwrap and cool slightly. Rub off skins, using a knife to help if necessary. Trim ends. Cut some beets into wedges, some into slices crosswise and some lengthwise. 2. Meanwhile, peel reserved raw beet(s) and slice as thinly as possible with a vegetable peeler or benriner mandolin. (Be sure to wear a protective glove if using a mandolin!) Place slices in ice water until ready to use. 3. Place arugula on a platter and top with roasted beets. Dot with cheese and parsley. Pat raw beets dry and scatter on salad. 4. Whisk pomegranate molasses with olive oil. Drizzle on beets. Sprinkle with salt and pepper, pomegranate seeds and pine nuts. makes 6 to 8 servings

PASTA SALAD WITH GOAT CHEESE AND ARUGULA

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
• Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.

DRIED FIG, GOAT CHEESE AND ARUGULA SALAD

Steps:

• Toast walnuts on a baking sheet in the oven at 300 degrees until they are just fragrant, about 4-5 minutes. Transfer to a plate to cool.
• In a food processor, or metal bowl, combine rosemary, honey, vinegar, water, mustard, salt, and pepper. Slowly blend in the oil.
• Combine arugula, figs and walnuts in a salad bowl. Give the dressing a final whisk and toss with salad. Divide salad onto four plates and garnish with one tablespoon of goat cheese.
• 210 calories/12g fat/4g fiber.

ROASTED RED POTATO SALAD WITH ARUGULA AND GOAT CHEESE

Steps:

• 1. To cook the potatoes, preheat the oven to 300F. 2. In a roasting pan, toss the potatoes with the garlic cloves, salt to taste, and olive oil. Bake for 1-1/2 - 2 hours until the potatoes are fork tender. Check the potatoes every so often and if they stick to the bottom of the pan, scrape them from the pan and gently toss them with the other ingredients. Lower the heat to 250F if the potatoes are cooking too quickly. 3. To make the vinaigrette, whisk the mustard and vinegar together in a small bowl. Slowly add the olive oil, whisking constantly, until the vinaigrette thickens. 4. To make the salad, take the potatoes from the oven and scrape them into a large bowl. Pour the vinaigrette over the warm potatoes and gently toss them with the dressing. Add the arugula and toss again. 5. Heap the potatoes into a shallow bowl or onto a large platter. Sprinkle the crumbled cheese over the top. Season with pepper and drizzle with olive oil. Serve the salad warm or at room temperature.

ARUGULA SALAD WITH GOAT CHEESE, TOASTED PECANS AND CRANBERRY VINAIGRETTE

Steps:

• Put the dried cranberries in a small bowl and pour the boiling water over them. Let steep for 10 minutes, then drain. In another small bowl, whisk together the orange juice, vinegar and mustard. Slowly whisk in the oil. Fold in the cranberries and parsley, and season with salt and pepper. Put the arugula in a large serving bowl. Scatter the pecans and goat cheese over the top. Drizzle with the cranberry vinaigrette and serve immediately. Serves 8 to 10.

CRUMBLED GOAT CHEESE NY GRILLED STRIP STEAK SALAD OF GRILLED FENNEL AND ARUGULA

Steps:

• Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors. Grill Steaks to temperature. Combine Arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add Crumbled Goat Cheese; toss gently and serve over made to order steaks. ** You can also sprinkle a little of the Alouette Crumbled Goat Cheese onto the "Strip Steaks" during the last 2 to 3 minutes of cooking for a different presentation.